| GASTRONOMY AND CULINARY ARTS MASTER'S PROGRAM (WITH THESIS) | |||||
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| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
General Information about the Course
| Course Code: | YGMS104 | ||||||||
| Course Title: | Food Safety, Hygiene and Sanitation | ||||||||
| Course Semester: | 2. Semester / Spring | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Prerequisite of the course: | No | ||||||||
| Type of course: | Alan İçi Seçmeli | ||||||||
| 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 biological, chemical, and physical factors that cause food spoilage and the methods that prevent spoilage. To know the principles of HACCP. 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. Comprehends the concepts of hygiene, sanitation and cleaning.
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. Applies 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 professional stakeholders.
2. Gains competence in the hygiene rules to be applied during food processing. |
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Course Topics
| Week | Subject | ||
| 1) | Hygiene basic concepts | ||
| 2) | Sanitation basic concepts | ||
| 3) | Physical, chemical and biological hazards in food businesses | ||
| 4) | Cross contamination | ||
| 5) | Personnel hygiene | ||
| 6) | Business hygiene and its importance | ||
| 7) | Causes of food spoilage | ||
| 8) | Relationship between nutrients and microorganisms | ||
| 9) | HACCP definition and importance | ||
| 10) | Packaging diagnosis and packaging materials | ||
| 11) | Hazards and foodborne diseases affecting food safety | ||
| 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 |
1 |
1 |
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|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||
| 1) She/He has comprehensive, systematic and expert knowledge about concepts, theories, principles, facts and paradigms in her field and related disciplines in order to be able to think and do research. | ||||||||
| 2) She/He has detailed information on internal and external environmental factors, service delivery processes and operations, organizational management, policies and strategies of the organizations in her field. | ||||||||
| 3) It establishes relationships between the field and information, theories and models in related disciplines and combines information. | ||||||||
| 4) Knowledge, theories, models, etc. in the field and related disciplines. uses and develops when conducting research or designing and managing service processes. | ||||||||
| 5) Knowledge, theories, models, etc. in the field and related disciplines. uses and develops when conducting research or designing and managing service processes. | ||||||||
| 6) Works effectively with others and independently. | ||||||||
| 7) She/He learns by herself to increase her professional knowledge, skills and competence. | ||||||||
| 8) Uses the information and communication technologies and software required by the field at the level of expertise. | ||||||||
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 | 1 | % 20 |
| Oral examination | % 0 | |
| Midterms | 1 | % 20 |
| 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 | 7 | 14 |
| Article Writing | ||
| Module Group Study | ||
| Brainstorming | ||
| Role Playing + Dramatizing | ||
| Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) | 14 | 42 |
| Homework (reading, writing, watching movies, etc.) | 7 | 21 |
| Project Preparation + Presentation | ||
| Report Preparation + Presentation | 14 | 14 |
| Presentation / Seminar Preparation + Presenting | ||
| Oral examination | ||
| Preparing for Midterm Exams | 7 | 21 |
| MIDTERM EXAM (Visa) | 14 | 14 |
| Preparing for the General Exam | 9 | 18 |
| GENERAL EXAM (Final) | 14 | 14 |
| Participation | ||
| Discussion | ||
| Portfolio | ||
| Take-Home Exam | ||
| Logbook | ||
| Total Workload | 200 | |
| ECTS (30 saat = 1 AKTS ) | 6 | |