• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS TUR 4253 PERSONNEL HYGIENE AND FOOD SANITATION ELECTIVE 2 0 0 3

Offered By

TOURISM AND HOSPITALITY MANAGEMENT

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR METE GÖVCE

Offered to

TOURISM AND HOSPITALITY MANAGEMENT (Evening) TOURISM AND HOSPITALITY MANAGEMENT

Course Objective

To provide the students with competences on applying hygiene standards during the meal preparation and table-servicing by learning basic concepts and applications in sanitation and hygiene

Learning Outcomes of the Course Unit

1   Being able to explain the basic principles in sanitation and hygiene. 2   Being able to apply food storage methods. 3   Being able to take necessary preventive actions against food adulteration. 4   Being able to use HACCP and ISO 22000 standards. 5   Being able to follow up the recent developments in sanitation and hygiene.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Food safety and Hygiene 2 Threats affecting food safety 3 Food-borne diseases 4 Hygiene in the ktichen 5 Employee hygiene 6 Hygiene in pruchasing 7 Hygiene in pruchasing 8 Mid-term Exam 9 Hygiene in receiving 10 Hygiene at storage 11 Hygiene in production 12 Hygiene in service 13 Food safety management systems: HACCP 14 Food safety management systems: ISO 22000 15 Food safety management systems: ISO 22000

Recomended or Required Reading

Yiyecek Işletmelerinde Gıda ve Personel Hijyeni, Nilüfer Koçak, Detay Yayıncılık, Ankara, 2010, 142 sf

Planned Learning Activities and Teaching Methods

Lecturing

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FN Final 3 FCG FINAL COURSE GRADE VZ*0.40 + FN* 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) VZ*0.40 + BUT* 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

40% midterm 60% final exam.

Language of Instruction

Turkish

Course Policies and Rules

Attendance at 70% of the classes is compulsory

Contact Details for the Lecturer(s)

mete.govce@deu.edu.tr

Office Hours

Monday 13:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 12 1 12 Preparation for midterm exam 1 4 4 Preparation for final exam 1 10 10 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 70

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 PO.14 PO.15 PO.16 PO.17 PO.18 LO.1 1 LO.2 1 LO.3 1 LO.4 LO.5 1 1 1 1 1 1 1