Nutrition and Dietetics with thesis | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | BDY560 | ||||||||
Course Name: | Hygiene and Sanitation in Mass Feeding Systems | ||||||||
Course Semester: |
Fall Spring |
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Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi KÜBRA DERYA İPEK | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | It is aimed to teach the principles of food microbiology principles, important food-borne illnesses and methods to prevent these diseases and other microbiological problems and the application of HACCP / ISO 22000 food safety management system requirements |
Course Content: | The principles of providing food sanitation, food sanitation, kitchen and equipment sanitation, Hazard Analysis at Critical Control Points (HACCP), ISO 22000 Food Safety Management System |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | An overview of food microbiology-I | Read the relevant chapter from the course notes |
2) | Overview of food microbiology-II | Read the relevant chapter from the course notes |
3) | Worldwide food poisonings and nutritional diseases-I | Read the relevant chapter from the course notes |
4) | Worldwide food poisonings and foodborne diseases-II | Read the relevant chapter from the course notes |
5) | Hygiene and sanitation in mass feeding systems | Read the relevant chapter from the course notes |
6) | Food hygiene | Read the relevant chapter from the course notes |
7) | Midterm exam | Read the relevant chapter from the course notes |
8) | Personnel hygiene | Read the relevant chapter from the course notes |
9) | Hygiene of equipment | Read the relevant chapter from the course notes |
10) | HACCP system in Mass Feeding Systems-I | Read the relevant chapter from the course notes |
11) | HACCP System in Mass Feeding Systems-II | Read the relevant chapter from the course notes |
12) | HACCP System in Mass Feeding Systems-III | Read the relevant chapter from the course notes |
13) | ISO 22000 system in mass feeding systems-I | Read the relevant chapter from the course notes |
14) | ISO 22000 system in mass feeding systems-II | Read the relevant chapter from the course notes |
15) | Final exam | Read the relevant chapter from the course notes |
Course Notes / Textbooks: | Öğretim elemanı tarafından hazırlanan ders notları ve sunumlar |
References: | 1-Marriott N G, Essentials of Food Sanitation International Thomson Publishing, Chapman&Hall, USA ,1997. 2-Merdol T K, Beyhan Y, Ciğerim N, Sağlam F, vd. Sanitasyon/Hijyen Eğitimi Rehberi, Hatiboğlu Yayınevi, Ankara ,2003. |
Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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Program Outcomes | |||||
1) It has up-to-date knowledge on nutrition and dietetics. | |||||
2) During and after graduation, the institutional, national and international scientific meetings are held. | |||||
3) Has knowledge of reaching scientific knowledge in nutrition and dietetics, monitoring, evaluating and applying current literature | |||||
4) It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies. | |||||
5) Can convey the thoughts and projects in the field effectively |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | It has up-to-date knowledge on nutrition and dietetics. | 4 |
2) | During and after graduation, the institutional, national and international scientific meetings are held. | 5 |
3) | Has knowledge of reaching scientific knowledge in nutrition and dietetics, monitoring, evaluating and applying current literature | 5 |
4) | It contributes, conducts, manages and evaluates the scientific information in the direction of ethical principles, taking into account the opinions, the individual and the society, and will direct the national and international nutrition plans and policies. | 4 |
5) | Can convey the thoughts and projects in the field effectively | 5 |
Expression | |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Lesson | |
Reading | |
Homework | |
Report Writing | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Individual Project | |
Presentation | |
Reporting | |
Bilgisayar Destekli Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 30 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 4 | 56 |
Presentations / Seminar | 1 | 5 | 5 |
Homework Assignments | 1 | 20 | 20 |
Midterms | 1 | 15 | 15 |
Final | 1 | 30 | 30 |
Total Workload | 168 |