PhD in Nutrition and Dietetics with a bachelor's degree | |||||
PhD | TR-NQF-HE: Level 8 | QF-EHEA: Third Cycle | EQF-LLL: Level 8 |
Course Code: | BDY560 | ||||||||
Course Name: | Hygiene and Sanitation in Mass Feeding Systems | ||||||||
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: | Department Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi KÜBRA DERYA İPEK | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | It is aimed to teach the principles of food microbiology principles, important food-borne illnesses and methods to prevent these diseases and other microbiological problems and the application of HACCP / ISO 22000 food safety management system requirements |
Course Content: | The principles of providing food sanitation, food sanitation, kitchen and equipment sanitation, Hazard Analysis at Critical Control Points (HACCP), ISO 22000 Food Safety Management System |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | An overview of food microbiology-I | Read the relevant chapter from the course notes |
2) | Overview of food microbiology-II | Read the relevant chapter from the course notes |
3) | Worldwide food poisonings and nutritional diseases-I | Read the relevant chapter from the course notes |
4) | Worldwide food poisonings and foodborne diseases-II | Read the relevant chapter from the course notes |
5) | Hygiene and sanitation in mass feeding systems | Read the relevant chapter from the course notes |
6) | Food hygiene | Read the relevant chapter from the course notes |
7) | Midterm exam | Read the relevant chapter from the course notes |
8) | Personnel hygiene | Read the relevant chapter from the course notes |
9) | Hygiene of equipment | Read the relevant chapter from the course notes |
10) | HACCP system in Mass Feeding Systems-I | Read the relevant chapter from the course notes |
11) | HACCP System in Mass Feeding Systems-II | Read the relevant chapter from the course notes |
12) | HACCP System in Mass Feeding Systems-III | Read the relevant chapter from the course notes |
13) | ISO 22000 system in mass feeding systems-I | Read the relevant chapter from the course notes |
14) | ISO 22000 system in mass feeding systems-II | Read the relevant chapter from the course notes |
15) | Final exam | Read the relevant chapter from the course notes |
Course Notes / Textbooks: | Öğretim elemanı tarafından hazırlanan ders notları ve sunumlar |
References: | 1-Marriott N G, Essentials of Food Sanitation International Thomson Publishing, Chapman&Hall, USA ,1997. 2-Merdol T K, Beyhan Y, Ciğerim N, Sağlam F, vd. Sanitasyon/Hijyen Eğitimi Rehberi, Hatiboğlu Yayınevi, Ankara ,2003. |
Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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Program Outcomes | |||||
1) To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | |||||
1) Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | |||||
2) To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | |||||
3) Be able to evaluate and use new information in the field with a systematic approach. | |||||
5) To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | |||||
7) to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to defend original ideas in discussing the issues in the field, to analyze and develop social relations and norms that direct these relations with a critical point of view | |
1) | Increase decision-making ability by developing rational solutions with creative and critical thinking method to new developments related to the field and possible problems. | |
2) | To acquire the ability to develop, authenticate and deepen the level of expertise by researching, discussing and discussing more sophisticated and advanced information in an up-to-date and original manner in relation to the graduate education that the student has received. | |
3) | Be able to evaluate and use new information in the field with a systematic approach. | |
5) | To develop multidisciplinary study skills and to provide practical approaches to solve interdisciplinary problems and to be a leader in the team here. | |
7) | to contribute to the solution of social, scientific, cultural and ethical problems encountered in the issues related to the moment, to make good use of the strategic decision-making processes in the solution of these problems and to contribute to the society in which it lives |
Expression | |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Lesson | |
Reading | |
Homework | |
Report Writing | |
Q&A / Discussion |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Individual Project | |
Presentation | |
Reporting | |
Bilgisayar Destekli Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 1 | % 20 |
Midterms | 1 | % 30 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 4 | 56 |
Presentations / Seminar | 1 | 5 | 5 |
Homework Assignments | 1 | 20 | 20 |
Midterms | 1 | 15 | 15 |
Final | 1 | 30 | 30 |
Total Workload | 168 |