BUSINESS ADMINISTRATION | |||||
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Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GMS103 | ||||||||
Course Title: | Food Hygiene and Sanitation | ||||||||
Course Semester: | 5. Semester / Fall | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Prerequisite of the course: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Level of course: |
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Course Lecturer(s): | Demet Tüzünkan |
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: |
Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
1) "1. Understands hygiene and food hygiene.
2. Knows sanitation practices.
" |
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Skills (Describe as Cognitive and/or Practical Skills.) | ||
1) "1. Counts the hygiene rules within the scope of food safety.
2. Applies the Haccp rules.
3. Implements sanitation in foods and equipment." |
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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. Gains competence in hygiene and sanitation among his professional stakeholders.
2. Gains competence in the hygiene rules to be applied during food processing.
" |
Week | Subject | ||
1) | 1. Hygiene basic concepts 2.Basic concepts of sanitation 3. Quality and quality assurance systems in the food industry 5. Food hygiene, definition and importance 4.Personnel hygiene 6. Business hygiene and its importance 7. Causes of food spoilage 8. The relationship between nutrients and microorganisms 9. Definition and importance of HACCP 10.Packaging diagnostic and packaging materials 11. Hazards affecting food safety and foodborne diseases 12. Hygiene in the kitchen area 13. Hygiene in the food flow process 14. Hygiene in the beverage flow process | ||
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No Effect | 1 Lowest | 2 Average | 3 Highest |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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Program Outcomes | |||||||||||||||||||
1) Gains knowledge of basic finance principles and rules, analytical finance tools and the importance of finance function within the functional structure of the business. | |||||||||||||||||||
2) Understands the basic principles of management for motivating employees and coordinating production by leading the employees in line with the strategic goals of the business. | |||||||||||||||||||
3) Understands the nature of formal and informal relationships between people in business life. | |||||||||||||||||||
4) Gains practical knowledge of financial and managerial accounting tools and techniques. | |||||||||||||||||||
5) Gains practical knowledge of the Turkish legal system framed by business and commercial laws. | |||||||||||||||||||
6) Evaluates a business in terms of all its functional units. | |||||||||||||||||||
7) Analyzes the cases that may be encountered. | |||||||||||||||||||
8) Provides solutions to the problems encountered in the business. | |||||||||||||||||||
9) He/she processes numerical data and makes it meaningful by using mathematical and analytical thinking in decisions to be taken in a business or any part of it. | |||||||||||||||||||
10) Analyzes the effects of social, economic and legal structures and changes in national and international dimensions on business and economy. | |||||||||||||||||||
11) Develops marketing strategies for successful marketing, pricing, distribution and customer satisfaction of products and/or services within the current business environment. | |||||||||||||||||||
12) He/She develops the leadership and decision-making skills necessary to be effective in professional business life. | |||||||||||||||||||
13) Organizes information processing tools in accordance with their purpose. | |||||||||||||||||||
14) Have lifelong learning desire and development ability. | |||||||||||||||||||
15) Works individually and as a team in both within disciplinary and interdisciplinary dimensions. | |||||||||||||||||||
16) Follows the current and developing trends in business administration with professional English proficiency. | |||||||||||||||||||
17) Knows and follows the current news and cases in the field of business administration. | |||||||||||||||||||
18) Knows the legal developments and innovations in the field of business administration and trade. | |||||||||||||||||||
19) Be aware of innovations related to professional recruitment and self-development. |
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 |
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 |
Report Submission | % 0 | |
Bütünleme | % 0 | |
Kanaat Notu | % 0 | |
Committee | % 0 | |
Yazma Ödev Dosyası | % 0 | |
Portfolio | % 0 | |
Take-Home Exam | % 0 | |
Logbook | % 0 | |
Discussion | % 0 | |
Participation | % 0 | |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
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.) | 14 | 14 |
Homework (reading, writing, watching movies, etc.) | ||
Project Preparation + Presentation | ||
Report Preparation + Presentation | ||
Presentation / Seminar Preparation + Presenting | ||
Oral examination | ||
Preparing for Midterm Exams | 7 | 14 |
MIDTERM EXAM (Visa) | 8 | 8 |
Preparing for the General Exam | 10 | 20 |
GENERAL EXAM (Final) | 14 | 14 |
Participation | ||
Discussion | ||
Portfolio | ||
Take-Home Exam | ||
Logbook | ||
Total Workload | 112 | |
ECTS (30 saat = 1 AKTS ) | 3 |