GASTRONOMY AND CULINARY ARTS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General Information about the Course

Course Code:

GMS103

Course Title:

Food Hygiene and Sanitation

Course Semester:

1. Semester / Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	3

Language of instruction:

Prerequisite of the course:

Type of course:

Necessary

Level of course:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Course Lecturer(s):

Assist. Prof. Heysem Suat BATU

Purpose and content of the course

Course Objectives:	To comprehend food hygiene and sanitation practices.
Course Objective:	To know the principles of HACCP. To understand the rules of hygiene in food. Knowing about sanitation. To know the causes of food spoilage. To understand the definition of packaging and to know the packaging materials. To know food borne diseases. Knowing hygiene in food and beverage flow.
Mode of Delivery:	Face to face

Learning Outcomes



Knowledge *(Described as Theoritical and/or Factual Knowledge.)*
1) 1. Masters basic information about hygiene and sanitation. 2. Masters hygiene and sanitation practices. 3. Recognizes disease-causing spoilage in foods. 4. Recognizes all tools, equipment and materials to be used in hygiene and sanitation.
Skills *(Describe as Cognitive and/or Practical Skills.)*
1) 1. Can easily implement hygiene and sanitation practices in professional areas.
Competences *(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)*
1) 1. Process information 2. Analysis and reporting

Course Topics

Week

Subject

Basic Concepts and Approaches

Hygienic Cleaning Practices and Substances Used

Personal Hygiene Practices

Provision of Clean Water and Sanitation-I

Provision of Clean Water and Sanitation-II

Food Hygiene-I

Food Hygiene-II

Midterm Exam

Communal Living Environments and Hygiene-I

10)

Communal Living Environments and Hygiene-II

11)

Workplace Hygiene

12)

Hygiene in Special Topics-I

13)

Hygiene in Special Topics-II

14)

Health and Safety in Accommodation, Food and Beverage Workplaces

15)

Foodborne Poisoning and Precautions to Take

16)

Final Exam

References:

Bulduk, S. (2018). Gıda ve Personel Hijyeni. Ankara: Detay Yayıncılık.
Koçak, N. (2015). Yiyecek İçecek İşletmelerinde Gıda ve Personel Hijyeni. Ankara: Detay Yayıncılık.
Marriott, N. G., Gravani, R. B., & Schilling, M. W. (2006). Principles of food sanitation (Vol. 22). USA: Springer.
Kamboj, S., Gupta, N., Bandral, J. D., Gandotra, G., & Anjum, N. (2020). Food safety and hygiene: A review. International journal of chemical studies, 8(2), 358-368.
Marriott, N. G., & Robertson, G. (1997). Essentials of food sanitation. Springer Science & Business Media.

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3
Program Outcomes
1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts.
2) PO2: Conducts kitchen management and operations independently.
3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level.
4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures.
5) PO 5: Provides leadership and takes responsibility in teamwork.
6) POÇ 6: Applies food safety, hygiene and sanitation rules.
7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations.
8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts.
9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas.
10) POÇ 10: Uses information and communication technologies, software and tools in the field.
11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Practical Final		% 0
Report Submission		% 0
Bütünleme		% 0
Bütünleme Pratik		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Participation		% 0
Discussion		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	42
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)	1	5
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	7	21
MIDTERM EXAM (Visa)	1	1
Preparing for the General Exam	14	42
GENERAL EXAM (Final)	1	1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		112
ECTS (30 saat = 1 AKTS )		3