Culinary
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

General course introduction information

Course Code:

MASC117

Course Name:

Food Hygiene and Sanitation

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Compulsory

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. CANSU İZGİ AYDIN

Course Lecturer(s):

Öğr.Gör. EDA KÜLAK
Assoc. Prof. İLKAY GÖK

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is to teach the importance of preparing foods that are not harmful to human health from production to consumption, for that precuations and applications of food, personnel and work area hygiene will be explained .

Course Content:

This course is to introduce the meaning of food safety and to show importance of hygiene principles. Students will recognize the importance of hygiene rules to produce safe foods. Safe food production methods starting from the field to the fork will be explained. Also, the role and responsibilities of kitchen staff in the production of safe food according to the food safety legislation will be explained.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) 1. To grasp the reasons of food contaminations and food-borne deseases.
2 - Skills
Cognitive - Practical
1) To understand the precuations that prevents th food spoilage and protects food quality.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) To grasp the importance of food safety systems
Competence to Work Independently and Take Responsibility
1) To grasp setup and management of a food system

Lesson Plan

Week	Subject	Related Preparation
1)	Food Safety
2)	The Reasons of Food Contaminations
3)	Microorganisms
4)	Microbial Spoilage of Foods
5)	Hygiene, Sanitation, Disinfection, Sterilization
6)	Personal Hygiene
7)	Midterm Exam
8)	Workplace and Food Hygiene
9)	Food Hygiene
10)	Pest Control and Waste Disposal
11)	Quality Control and Sanitation Programs
12)	HACCP/ Hazard Analysis on Critical Control Points
13)	National and International Corporations About Food Safety
14)	Food Safety Legislations

Sources

Course Notes / Textbooks:	Gıda Hijyeni ve Sanitasyon, Semra Kayaardı, Sidas Yayıncılık
References:	yok

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4
Program Outcomes
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.
2) Calculates the calorie and nutritional value of the foods
3) Arranges, apply and controls the menu
4) Knows the kind of the drinks and presents wine
5) Knows and make pastry
6) Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.	5
2)	Calculates the calorie and nutritional value of the foods
3)	Arranges, apply and controls the menu
4)	Knows the kind of the drinks and presents wine
5)	Knows and make pastry
6)	Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice.	5

Learning Activity and Teaching Methods

Expression
Individual study and homework
Lesson
Q&A / Discussion
Technical Tour
Case Study
Internship/Onsite Practice

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Observation
Presentation
Case study presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Attendance	1	% 10
Homework Assignments	1	% 10
Midterms	1	% 30
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	14	42
Study Hours Out of Class	15	69
Presentations / Seminar	2	10
Homework Assignments	13	13
Midterms	1	1
Final	1	1
Total Workload		136