| Week |
Subject |
Related Preparation |
| 1) |
Distribution of the course syllabus at the beginning of the course,
Explaining the content of the course to students,
acquaintance
Sharing the expectations,
Distribution of homework topics and selection by students |
review of the course syllbus
|
| 2) |
Identification of hygiene and sanitation.
Explaining the importance of hygiene in mass nutrition systems.
To explain about the hygienic precautions for the industry and the benefits of an effective sanitation. |
Making the readings for the next lesson |
| 3) |
Explanation of the relationship between microorganisms and sanitation.
Identification of microorganisms (bacteria, molds, yeasts and viruses) found in foods.
Investigation of microorganisms proliferation and factors affecting the development of microorganisms. |
Making the readings for the next lesson |
| 4) |
Bir sonraki ders için belirlenen okumaları yapma |
Making the readings for the next lesson |
| 5) |
Explanation of the reasons of food contamination with microorganisms.
Disclosure of measures to be taken against contamination.
Explanation of the rules that the consumer should consider in order to prevent food contamination. |
Making the readings for the next lesson
|
| 6) |
Identification and explanation of cleaning and cleaning agents.
Defining disinfection and disinfectant.
Explanation of disinfectant properties and disinfection methods. |
Making the readings for the next lesson
|
| 7) |
Explanation of the methods used for cleaning tools and equipment.
Identification and explanation of sanitation equipment and systems.
Identification and explanation of automatic cleaning systems.
Determining the points to be considered during sanitation and transferring to the student. |
Making the readings for the next lesson
|
| 8) |
Testing the competencies of the topics covered in the 7-week process with the midterm exam.
It analyzes the midterm exam questions and reports its shortcomings. |
No data |
| 9) |
Explanation of what to do to ensure personnel hygiene in food establishments.
Listing and explaining the requirements developed for hygienic applications. |
Making the readings for the next lesson
|
| 10) |
Defining and explaining the physical conditions that should be present in food establishments.
Transfer of methods developed for the removal of liquid and solid wastes in food establishments.
Describing the pests that can be found in food establishments, explaining the methods to be used to destroy or control these pests. |
Making the readings for the next lesson
|
| 11) |
Description of HACCP, explanation of wounds and harms.
Explanation of the general principles of the system. |
Making the readings for the next lesson
|
| 12) |
Disclosure of ISO22000 Food Safety Management System.
Explanation of the system's features, requirements, benefits |
Making the readings for the next lesson
|
| 13) |
Defining water hygiene and explaining its importance.
Listing the physical and chemical properties of water and transferring the methods used to improve the water quality.
Explanation of water disinfection. |
Making the readings for the next lesson
|
| 14) |
Defining the air hygiene and explaining its importance.
Describing the measures taken against the contamination of air in food establishments. |
Making the readings for the next lesson
|
| 15) |
Review of final topics |
Preparation for final exam |
| 16) |
Final exam |
No data |
| |
Program Outcomes |
Level of Contribution |
| 1) |
Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life.
Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food.
Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. |
3 |
| 2) |
Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production.
Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life.
Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life.
Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life.
Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance.
The students of the Gastronomy department have information about national and international dessert and bread techniques.
Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
|
3 |
| 3) |
Okan University Gastronomy department students work effectively, either individually or independently.
Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. |
3 |
| 4) |
Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. |
5 |
| 5) |
Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment.
Gastronomy Department students have information about gastronomy in media and art.
Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests.
Okan University Gastronomy department students have the ability to communicate effectively.
|
5 |
| 6) |
Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes.
Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food.
Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life.
Okan University Gastronomy department students have the ability to identify and solve problems in their field.
Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.
|
4 |
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
