SOCIAL SERVICE | |||||
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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: |
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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 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. |
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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. |
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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. 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 | ||
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No Effect | 1 Lowest | 2 Average | 3 Highest |
Ders Öğrenme Kazanımları | 1 |
1 |
3 |
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Program Outcomes | |||||||||||||||||||
1) Has knowledge of the basic concepts and theories of Social Work and its historical development process. | |||||||||||||||||||
2) Has knowledge of social problems and social work practice areas. | |||||||||||||||||||
3) Has knowledge about human rights and freedoms. | |||||||||||||||||||
4) Has knowledge of legislation, professional ethics, principles and values. | |||||||||||||||||||
5) Has knowledge of management and management processes related to the field of social work in human service organizations and public institutions. | |||||||||||||||||||
6) Has the ability to write, report and record activities regarding social work practices, social review, evaluation, planning, summarization, etc. | |||||||||||||||||||
7) Has the ability to analyze, synthesize and think critically. | |||||||||||||||||||
8) In social work practices, he/she carries out his/her intervention independently by using her knowledge. | |||||||||||||||||||
9) Takes responsibility individually and as a team member in social work practices. | |||||||||||||||||||
10) Identifies and fulfills the learning requirements in the field. | |||||||||||||||||||
11) Follows the changes and developments in the field and communicates with colleagues with the knowledge of a foreign language that can be used in the international environment. | |||||||||||||||||||
12) Has professional observation and professional interview skills in social work practices. | |||||||||||||||||||
13) Informs individuals, families, groups, communities and institutions in social work practices. | |||||||||||||||||||
14) Communicates effectively with client systems and uses communication tools in the process of social work practices. | |||||||||||||||||||
15) In social work practices, he/she organizes and implements projects and activities by considering social responsibility awareness. | |||||||||||||||||||
16) Has the ability to understand and apply the value basis of social work, ethical principles and standards. | |||||||||||||||||||
17) In social work practices, he/she decides and acts with a social justice and rights-based approach in accordance with the relevant legislation, professional ethics, norms and standards. | |||||||||||||||||||
18) Sosyal hizmetler uygulamalarında, sosyal politikaları hayata geçirir. | |||||||||||||||||||
19) He/She acts with the awareness of the effect of the social and cultural environment on human behavior in his/her practices in the fields of social work. |
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 |