ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Culinary | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
General course introduction information
| Course Code: | MASC128 | ||||||||
| Course Name: | Food Regulations and Quality Control | ||||||||
| Course Semester: | Spring | ||||||||
| 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. MERVE BERK | ||||||||
| Course Lecturer(s): |
Öğr.Gör. ZEYNEP AKSU |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | The aim of this lecture is to have knowledge of national and international laws about food production and labor |
| Course Content: | Introduction to law Procedure of Lawmaking and National and International Law Food Safety and Quality National and International Food Standarts Quality Control Applications of Foods: HACCP, GMP, GHP Quality Control Applications of Foods: ISO 9 000, ISO 22000 Food İnspection, Inspectors and Occupational Ethics Food Hygiene Applications for Food Producers and Retailers Codex Alimentarius Comissions Turkish Food Codex: Object, Scope, Definitions Regulation about Registry and Confirmation Administrations of Food Premises |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Introduction to law | |
| 2) | Procedure of Lawmaking and National and International Law | |
| 3) | Food Safety and Quality | |
| 4) | Ulusal ve Uluslararası Gıda Standartları | |
| 5) | Quality Control Applications of Foods: HACCP, GMP, GHP | |
| 6) | Quality Control Applications of Foods: HACCP, GMP, GHP | |
| 7) | Midterm Exam | |
| 8) | Quality Control Applications of Foods: ISO 9 000, ISO 22000 | |
| 9) | Quality Control Applications of Foods: ISO 9 000, ISO 22000 | |
| 10) | Food İnspection, Inspectors and Occupational Ethics | |
| 11) | Food Hygiene Applications for Food Producers and Retailers | |
| 12) | Codex Alimentarius Comissions | |
| 13) | Turkish Food Codex: Object, Scope, Definitions | |
| 14) | Regulation about Registry and Confirmation Administrations of Food Premises | |
| 15) | Final Exam |
Sources
| Course Notes / Textbooks: | Gıda Kalite Kontrolünün Esasları ve Gıda Güvenliği Yönetim Sistemleri, Dora Yayınları, 2016 |
| References: | Gıda Mevzuatı ve Kalite Yönetimi, Anadolu Üniversitesi Yayınları, Eskişehir, 2009. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
3 |
2 |
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. | 3 |
| 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 | |
| Lesson | |
| Reading | |
| Homework | |
| Q&A / Discussion |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Presentation | |
| Bilgisayar Destekli Sunum |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 3 | 42 |
| Study Hours Out of Class | 16 | 7 | 112 |
| Presentations / Seminar | 1 | 1 | 1 |
| Homework Assignments | 3 | 3 | 9 |
| Quizzes | 2 | 1 | 2 |
| Midterms | 1 | 1 | 1 |
| Final | 1 | 1 | 1 |
| Total Workload | 168 | ||