Culinary | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | MASC117 | ||||||||
Course Name: | Food Hygiene and Sanitation | ||||||||
Course Semester: | Fall | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. CANSU İZGİ AYDIN | ||||||||
Course Lecturer(s): |
Öğr.Gör. EDA KÜLAK Assoc. Prof. İLKAY GÖK |
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Course Assistants: |
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. |
The students who have succeeded in this course;
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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 |
Course Notes / Textbooks: | Gıda Hijyeni ve Sanitasyon, Semra Kayaardı, Sidas Yayıncılık |
References: | yok |
Learning Outcomes | 1 |
2 |
3 |
4 |
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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) İçecek çeşitlerini tanır, şarap sunumu yapar. | |||||
5) Knows and makes pastry. | |||||
6) Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir. |
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. | 2 |
2) | Calculates the calorie and nutritional value of the foods | |
3) | Arranges, apply and controls the menu | |
4) | İçecek çeşitlerini tanır, şarap sunumu yapar. | |
5) | Knows and makes pastry. | |
6) | Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir. | 5 |
Expression | |
Individual study and homework | |
Lesson | |
Q&A / Discussion | |
Technical Tour | |
Case Study | |
Internship/Onsite Practice |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Observation | |
Presentation | |
Case study presentation |
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 |
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 |