| Course Type | Elective Course |
|---|
| Course Level | Master's Degree With Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Demonstrate the knowledge of the principles and practices of the hygienic risks at the food service. institutions
- Gain the skills and behavior of the implementation and management of the system.
- Learn the meaning of toxic, allergen and food additives.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | Determining the factors that are important in food hygiene and developing preventive actions. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Importance of food hygnie |
|
2nd Week |
Food-borne diseases |
|
3rd Week |
Bacteria |
|
4th Week |
Viruses homework presentation |
|
5th Week |
Molds |
|
6th Week |
Parazites |
|
7th Week |
Ramadan Bairam |
|
8th Week |
Homework presentation |
|
9th Week |
Food additives, homework presentation |
|
10th Week |
Fungi |
|
11th Week |
Natural toksins |
|
12th Week |
Turkish food codex |
|
13th Week |
Allergens |
|
14th Week |
Homework presentation |
|
15th Week |
Atatürk?ü Anma, Gençlik ve Spor Bayramı Tatili |
|
| Recommended or Required Reading | Food hygiene, microbiology and HACCP, An Aspen Publication, Gaithersburg, 2000.
Food poisoning and food hygiene, Arnold, London,1997.
Managing food hygiene, The Macmillan Press Ltd., Houndmills,1991.
|
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Project
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Presentation of Article |
2 |
50 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
|
|
|
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
3 |
42 |
| Preparation for Final exam |
1 |
20 |
20 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
|
|
|
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
2 |
15 |
30 |
| Total Work Load | 135 |
| Total Work Load / 30 (h) | 4.5 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
