BUSINESS ADMINISTRATION | |||||
---|---|---|---|---|---|
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GMS301 | ||||||||
Course Title: | Food Legislation | ||||||||
Course Semester: | 3. Semester / Fall | ||||||||
Course Credits: |
|
||||||||
Language of instruction: | TR | ||||||||
Prerequisite of the course: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Level of course: |
|
||||||||
Course Lecturer(s): | Demet Tüzünkan |
Course Objectives: | To understand the legal requirements regarding the environments where food is produced, processed, stored, offered for sale and consumed. |
Course Objective: | To define the basic concepts related to the legal legislation, to comprehend the food hygiene regulation. To know Turkish food codex regulation. To know the food additives regulation. |
Mode of Delivery: |
Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
1) 1. Knows the regulations and directives in food law.
2. Comprehends the regulations in the food legislation. |
||
Skills (Describe as Cognitive and/or Practical Skills.) | ||
1) 1. Counts the requirements for food control and the necessary conditions for the organization of the food control system.
2. Lists the responsibilities of food producing businesses and salespeople. |
||
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. Have competence about the conditions necessary for the preparation of food laws, regulations and standards. |
Week | Subject | ||
1) | 1. Basic concepts of legal legislation 2.Requirement for food control and organization of food control system 3. Turkish food codex regulation 4. Product communiqués, Turkish standards 5. Regulation on the production, consumption and inspection of foods 6. Regulations on food packaging and labeling 7. Food hygiene regulation 8.HACCP system 9. Food additives regulation 10. Microbiological criteria regulation 11. Regulations on the establishment and operation of food establishments 12. Regulations on water 13. Regulations regarding the working personnel 14. Regulations on waste disposal | ||
|
No Effect | 1 Lowest | 2 Average | 3 Highest |
Ders Öğrenme Kazanımları | 1 |
1 |
3 |
||||||||||||||||
---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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.) | 13 | 26 |
Homework (reading, writing, watching movies, etc.) | 13 | 39 |
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 | 14 | 28 |
GENERAL EXAM (Final) | 14 | 14 |
Participation | ||
Discussion | ||
Portfolio | ||
Take-Home Exam | ||
Logbook | ||
Total Workload | 171 | |
ECTS (30 saat = 1 AKTS ) | 5 |