COURSE UNIT TITLE

: HYGIENE AND SANITATION

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
ERA 3501 HYGIENE AND SANITATION ELECTIVE 3 0 0 3

Offered By

School of Applied Sciences

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR MUSTAFA ÜNÜVAR

Offered to

Tourism Management
International Trade
Gastronomy And Culinary Arts
Tourism and Hotel Management

Course Objective

to enable the students to have the knowledge about foodborne diseases, physical and chemical hazards and production stages from farm to fork, enabling them to learn about transportation and personally implemented preventive measures.

Learning Outcomes of the Course Unit

1   microbiological causing food spoilage, to detect chemical and biochemical factors
2   main food groups that cause spoilage microorganisms to define and organoleptic changes
3   to have knowledge about food spoilage control techniques
4   food for employees and learning the importance of personal hygiene and the sanitation of the kitchen equipment
5   have an idea about the legislation in the field of food safety

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Microbiological causing food spoilage, chemical, and biochemical factors
2 Food spoilage control techniques
3 Causing deterioration of major food groups microorganisms
4 Causing deterioration of major food groups microorganisms (continued)
5 Causing deterioration of major food groups microorganisms (continued)
6 The importance of personal hygiene for food handlers; sanitation of kitchen and equipment
7 Midterm
8 Midterm
9 Purchase of food, processed, transported and the requirements for the storage and hygiene
10 The identification of food safety hazards
11 Determination of the critical control point in food and beverage business
12 Preparation of effective work flows and record keeping procedures
13 ISO 22000: 2005 management system examination of the standard
14 ISO 22000: 2005 management system examination of the standard (continued)
15 Final Exam
16 Final Exam

Recomended or Required Reading

Prof. Dr. Nilüfer Koçak, Yiyecek Içecek Işletmelerinde Gıda Ve Personel Hijyeni, ISBN 978-9944-223-24-9, Ankara, 2015, Detay Yayıncılık
Prof. Dr. Sıdıka Bulduk, Yrd. Doç. Dr. Emre Özgür Bulduk, Gıda Ve Personel Hijyeni, ISBN 978-975-8326-71-6, Ankara, 2014, Detay Yayıncılık

Planned Learning Activities and Teaching Methods

Lecture by instructor, class discussion conducted by instructor, problem solving or case studies, question and answer teaching method

Assessment Methods

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


Further Notes About Assessment Methods

None

Assessment Criteria

Skill in analysis, synthesis and critical thinking; skill in problem solving; skill in application via midterm and final exams

Language of Instruction

English

Course Policies and Rules

The Regulation of Dokuz Eylul University on Education and Examination in Associate's and Bachelor's Degrees
The Codes of Practice of School of Applied Sciences on Education and Examination

Contact Details for the Lecturer(s)

e-mail adress of the lecturer

Office Hours

Lecture day, between the hours of 12:30-13:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 12 2 24
Preparation for midterm exam 1 2 2
Preparation for final exam 1 3 3
Preparing presentations 4 2 8
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 75

Contribution of Learning Outcomes to Programme Outcomes

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

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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