INTERNATIONAL TRADE AND LOGISTICS | |||||
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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: | 7. 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) 1. Comprehends the theoretical background of international trade and operational information such as import, export, foreign exchange, customs and logistics. | ||||||||||||||||||
2) 2. Defines business culture and marketing interaction in globalizing capital, labor and goods trade. | ||||||||||||||||||
3) 3. Follows the global and national basic regulations related to international trade. | ||||||||||||||||||
4) 4. Analyzes international economic and commercial developments. | ||||||||||||||||||
5) 5. Defines the problems related to logistics, gains the ability to offer solutions. | ||||||||||||||||||
6) 6. Gain the ability to use computer and information systems and software used in international commercial operations and data analysis. | ||||||||||||||||||
7) 7. Gain research skills and analytical thinking skills. | ||||||||||||||||||
8) 8. Determines the processes and results of the projects to be taken, considers cause-effect relationships, develops a strategic approach | ||||||||||||||||||
9) 9. Determines the vision, goals and objectives of the institution in the areas in which it is assigned. | ||||||||||||||||||
10) 10. Obtains information from different sources and has the ability to analyze and uses initiative. | ||||||||||||||||||
11) 11. He/she is focused on continuous improvement and innovative in his/her field. | ||||||||||||||||||
12) 12. He/she communicates his/her thoughts in a way that others can understand, communicates horizontally and vertically, and has high persuasion power. | ||||||||||||||||||
13) 13. Has leadership characteristics and is close to teamwork. | ||||||||||||||||||
14) 14. Gains B2 level knowledge in at least one foreign language within the scope of European Language Portfolio Independent User and uses these qualifications in oral and written communication. | ||||||||||||||||||
15) 15. Organizes and implements projects and activities for the social environment in which they live, with a sense of social responsibility. | ||||||||||||||||||
16) 16. Acts in accordance with social, scientific, cultural and ethical values in various fields of international trade. | ||||||||||||||||||
17) 17. It analyzes the relations with the stakeholders, monitors the developments and innovations in the field, questions the position of the institution and offers suggestions. | ||||||||||||||||||
18) 18. Has sufficient awareness of the universality of social rights, social justice, quality culture and protection of cultural values, environmental protection, occupational health and safety. |
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 |