| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Define the fundamental principles of food safety and the necessary measures to prevent foodborne illnesses.
- Develop the ability to establish hygiene standards in food preparation and presentation processes and to behave in accordance with these standards.
- Gain knowledge about the appropriate storage and processing methods for different types of food to ensure food safety.
- Analyze potential hazards in food products and develop strategies to minimize these hazards.
- Identify national and international legal regulations related to food safety and acquire the competence to operate food businesses in compliance with these regulations.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | The goal of this course is to impart the nutrition and hygiene standards that tourism enterprises need to adhere to. The course will cover concepts of healthy eating, hygiene and sanitation, alternative menu applications, food storage conditions, rules for consuming food stocks, and other important aspects related to food and beverages. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction and support services |
|
2nd Week |
Factors causing food spoilage |
|
3rd Week |
Control techniques against food spoilage |
|
4th Week |
Employees and personal hygiene |
|
5th Week |
Food legislation |
|
6th Week |
Food legislation |
|
7th Week |
Purchasing, processing, assembling, and storing food |
|
8th Week |
Midterm exam |
|
9th Week |
Food safety |
|
10th Week |
Identifying critical control points in businesses |
|
11th Week |
Preparing effective job recruitment tables |
|
12th Week |
Record-keeping procedures |
|
13th Week |
Review of standards |
|
14th Week |
General review |
|
| Recommended or Required Reading | Knowles, T. (2012). Food safety in the hospitality industry. Routledge. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Questions/Answers
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
3 |
42 |
| Preparation for Final exam |
1 |
40 |
40 |
| Course hours |
13 |
3 |
39 |
| Preparation for Midterm exam |
1 |
25 |
25 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
|
|
|
| Total Work Load | 148 |
| Total Work Load / 30 (h) | 4.93 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
