TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | ATO215 |
| Name | Food and Staff Hygiene |
| Term | 2019-2020 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN |
| Course Instructor |
Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Description and importance of hygiene Data related with bacteria ,viruses ,molds and yeast . Information about useful microorganisms and pathogen microorganisms and the culture media which they grow . contamination of foods with pathogen microorganisms ,food poisoning and controlling the contamination of foods by microorganisims. Information about hygiene of personal, water, air , building and food
Course Content
FOOD CONSERVATION METHODS,TECHNOLOGICAL DEVELOPMENTS IN FOOD CONSERVATION METHODS,CANNING AND PRESERVATION,MILK INDUSTRY ,CEREAL TECHNOLOGY ,MEAT AND MEAT PRODUCTS TECHNOLOGY
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1Definition of hygien and sanitation and understanding the importance of them ; |
| LO02 | 2Hygiene and sanitation corelations within the mass nutrition system ; |
| LO03 | 3Hygiene during purchasing and storage of foods ; |
| LO04 | 4Hygiene by servicing the foods Understanding the reason of spolage for foods ; |
| LO05 | 5Understanding the reason of spolage for foods |
| LO06 | ;6Understanding the definition and importance of HACCP ; |
| LO07 | 7Understanding the importance of packaging material ; |
| LO08 | 8Understanding the usage and classification of food additives ; |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | 4 |
| PLO02 | - | Students can apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | 4 |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | 4 |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | 5 |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | 3 |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | 4 |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | 5 |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | 4 |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | 5 |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | 3 |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | 4 |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | 5 |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | 5 |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | 4 |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | 1. WEEK Description and importance of hyiene and sanitation. Importance of hygiene within the mass nutrition system .Hygiene and sanitation corelations within the mass nutrition system | To be prepared to related subject from advised source. | |
| 2 | 2. WEEK Industrial pollution and universal pollution | To be prepared to related subject from advised source. | |
| 3 | 3. WEEK Reason of food spoilage factors that couse food spoilage bacteria, viruses ,molds and yeast | To be prepared to related subject from advised source. | |
| 4 | 4. WEEK Places that microorganisms exist , amounts of microorganisms , reason of increasing the foodborn diseases | To be prepared to related subject from advised source. | |
| 5 | 5.WEEK Hygiene during purcashing, storage of foods . | To be prepared to related subject from advised source. | |
| 6 | 6.WEEK Hygiene during preparation and cooking the foods. | To be prepared to related subject from advised source. | |
| 7 | 7.WEEK Principles of World Health Organization in production and serving safe food | To be prepared to related subject from advised source. | |
| 8 | Midterm | To be prepared to related subject from advised source. | |
| 9 | Points to take into consideration for preventing fooodborn diseases , Preventing the biological, physical and chemical pollution of foods | To be prepared to related subject from advised source. | |
| 10 | Microorganisms which infect and grow during food preservation by freezing | To be prepared to related subject from advised source. | |
| 11 | Personal hygiene and education of personal . Points to take into consideration for personal hygiene | To be prepared to related subject from advised source. | |
| 12 | Washing and taking care of hands in hygienic | To be prepared to related subject from advised source. | |
| 13 | Washing and taking care of hands in hygienic | To be prepared to related subject from advised source. | |
| 14 | Routes of infection caused by personnel | To be prepared to related subject from advised source. | |
| 15 | Factors and behaviours which influence the hygienic production of foods. Offering suggestions to prevent them | To be prepared to related subject from advised source. | |
| 16 | Final exam | To be prepared to related subject from advised source. | |
| 17 | Final exam | To be prepared to related subject from advised source. |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||