ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Gastronomy And Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | GST431 | ||||||||
| Course Name: | Food Regulations and Labour Law | ||||||||
| 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 : | Assoc. Prof. İLKAY GÖK | ||||||||
| Course Lecturer(s): |
Öğr.Gör. ZEYNEP AKSU |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | The aim of this course is to understand the importance of legal and professional ethics at every stage of food production and to introduce the concept of legal responsibility and explain the basic law knowledge as well as the legislation specific to the field of food, laws and regulations. Regulation on workplace opening, alcohol regulations and labor and employer rights and debts in the labor law, and the basic legal regulations that the food and beverage industry is subject to are explained and enforced. |
| Course Content: | Syllabus • Introduction to law basic concepts • Understanding the scope of national food legislation • 5996 Veterinary Services, Plant Health, Food and Feed Law Law No. 4077 on the Protection of Consumers • Turkish Food Codex and Codex Alimentarius • Regulation on opening work and working permits • Understanding the concept of Biosafety Law, GMO and food safety • Midterm exam • Documentation of the processes / systems in the food chain • Describe documentation examples • Work flows, legal arrangements for workers and employers • Labor Law No. 4857 • Work flows, legal arrangements for workers and employers • Management Ethics Submission of homework topics • General review and evaluation of presentations |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | • Distribution of the course syllabus at the beginning of the course, • To explain the content of the course to the students, • Meet • Sharing the expectations, • Distribution of homework topics and selection by students | reviewing the syllabus |
| 2) | • Defining the rules that regulate social life • Understanding the features of legal rules • Explaining the sources of law and the distinction between private law and public law • Understanding the hierarchy of norms and the concept of right | repetition of the previous lessons |
| 3) | • History of national food legislation • Explaining the development of legislation and standards • Introduction to Veterinary Services, Phytosanitary, Food and Feed Law No. 5996. | repetition of the previous lessons |
| 4) | • Veterinary Services, Phytosanitary, Food and Feed Law, No. 5996 • Registration and approval procedures • The responsibility of the food producer • Who is punished, what are the penalty provisions? • Evaluation of the responsibility of the food producer in terms of Law No. 4077 on Consumer Protection • Giving information about the consumer protection law and related provisions | repetition of the previous lessons |
| 5) | • Introduction to Turkish Food Codex and investigation of important points. • Examination of notifications and regulations in the Turkish food codex • Codex Alimentarius definition and explanation of its properties • Understanding the functioning and importance of Codex Alimentarius | repetition of the previous lessons ,homework preparation |
| 6) | • Regulation on opening a business and working licenses and other regulations on which it is based • Explanation of the principles and procedures to be applied to the opening of workplace and working license. • Workplace definitions • Recognition of competent authorities • Opening of public places of rest and entertainment | repetition of the previous lessons |
| 7) | • GMO definition, discussion with different dimensions • Transferring and evaluating the legal regulation process • Explaining the Biosafety Law and understanding its important points • Duties and powers of the biosafety committee • Explaining the penalty provisions in the biosafety law. | repetition of the previous lessons, homework preparation |
| 8) | • To test the competencies of the topics covered in the 7-week process with the midterm exam. • Resolves midterm exam questions and reports their shortcomings | No data |
| 9) | • Evaluation of the certification of the processes in the food chain • Understanding systems that document quality and safety standards The importance of compliance with international standards in a global business environment • Regulation on the principles and implementation of organic agriculture based on the Organic Agriculture Law dated 1/12/2004 numbered 5262 • Evaluation of the Halal food certificate and its legal foundations. | repetition of the previous lessons, homework preparation |
| 10) | • To explain the features of labor law. • Defining worker, employer, employer representative • Explaining the basic constitutional rights of workers • The right and freedom to work • Social security right • Ban on drudgery | repetition of the previous lessons, homework preparation |
| 11) | • Identification of the employment contract. • Types of employment and legal rights and obligations accordingly • Wage right and protection of wage • Termination and results of the employment contract by the worker • Termination and results of the employment contract by the employer • Conditions for entitlement to severance pay • Completing the explanation of the legal regulations about the worker and employer | repetition of the previous lessons, homework preparation |
| 12) | • What is ethics? • Our area of responsibility and stakeholders • Our basic responsibilities • Effects on ethical behavior | repetition of the previous lessons and reading about ethics |
| 13) | • Student Presentations • Evaluation of presentations • Understanding of the implementation of legal processes in practice • Giving feedback of the projects | No data |
| 14) | • General review and evaluation of presentations • Understanding legal regulations and concepts specific to the food and food sector • Evaluation of student presentations | Preparation for final exam |
| 15) | • General review and evaluation of presentations • Understanding legal regulations and concepts specific to the food and food sector • Evaluation of student presentations | Preparation for final exam |
| 16) | Final Exam | No data |
Sources
| Course Notes / Textbooks: | Hukuka giriş, Prof. Kemal Gözler, Ekin Yayınları Mevzuat ve ilgili yönetmelikler: 5996 Sayılı Veteriner Hizmetleri Bitki Sağlığı Gıda ve Yem Kanunu ve ilgili yönetmeliler Türk Gıda Kodeksi Yönetmeliği İşyeri Açma ve Çalışma Ruhsatlarına İlişkin Yönetmelik Biyogüvenlik Kanunu http://www.tbbdm.gov.tr 4857 Sayılı İş Kanunu Metni 4077 Sayılı Tüketicinin korunması hakkında kanun |
| References: | Veri yok. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
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| Program Outcomes | |||||||||
| 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. | |||||||||
| 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) 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. | |||||||||
| 4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. | |||||||||
| 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. | |||||||||
| 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. | |||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| 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. | 5 |
| 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. | 4 |
| 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. | 5 |
Learning Activity and Teaching Methods
| Expression | |
| Brainstorming/ Six tihnking hats | |
| Lesson | |
| Group study and homework | |
| Homework | |
| Project preparation | |
| Q&A / Discussion | |
| Application (Modelling, Design, Model, Simulation, Experiment etc.) |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Homework | |
| Individual Project | |
| Group project | |
| Presentation |
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 | Workload |
| Course Hours | 16 | 32 |
| Midterms | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 34 | |