| PSYCHOLOGY | |||||
|---|---|---|---|---|---|
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General Information about the Course
| Course Code: | GMS 113 | ||||||||
| Course Title: | Food Hygiene and Sanitation | ||||||||
| Course Semester: | 6. Semester / Spring | ||||||||
| 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 |
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: |
Learning Outcomes
| Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
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1) "1. Understands hygiene and food hygiene.
2. Knows sanitation practices.
" |
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| Skills (Describe as Cognitive and/or Practical Skills.) | ||
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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.) | ||
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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.
" |
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Course Topics
| 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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Ders - Program Öğrenme Kazanım İlişkisi
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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| Program Outcomes | ||||||||||||
| 1) Absorbs concepts related to all sub-fields of psychology (Clinical Psychology, Developmental Psychology, Industrial-Organizational Psychology, Health Psychology, Forensic Psychology, Learning Psychology, Social Psychology, Neuropsychology, Sports Psychology, etc.). | ||||||||||||
| 2) Explains the theories of psychology and human behavior based on theoretical foundations. | ||||||||||||
| 3) Explains the substructures of human and animal cognitive processes in the nervous system. | ||||||||||||
| 4) Conducts independent research within the framework of scientific principles. | ||||||||||||
| 5) Examines the emergence of psychology as a discipline, its development, and the process of decomposition into sub-fields in a historical perspective. | ||||||||||||
| 6) Applies the basic principles of psychological assessment. | ||||||||||||
| 7) Comprehends the cognitive, emotional and behavioral characteristics of people in working life. | ||||||||||||
| 8) Conducts scientific research for problems related to the subjects he/she is interested in. | ||||||||||||
| 9) Applies group dynamics and techniques that form the basis of the human-to-human communication process. | ||||||||||||
| 10) Learns contemporary information-processing and professional devices. | ||||||||||||
| 11) Evaluates human behavior in society in both ordinary and extraordinary situations. | ||||||||||||
| 12) Transforms the basic ethics, principles, values and rules of psychology into behavior. | ||||||||||||
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 |
| 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 | |
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.) | 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 | |