Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

ASC008

Course Name:

Food Legislation

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MERYEM MERVE BEYKOZ

Course Lecturer(s):

Lecturer Meryem Merve BEYKOZ

Course Assistants:

Course Objective and Content

Course Objectives:

To inform students about quality system documents, Turkish Food Legislation and professional ethics

Course Content:

Definition And Historical Development Of Quality, Quality System Documents (TS ISO EN 9001-2000, TS ISO 22000, TS ISO EN 14001, TS 18001), Certification, Quality-Efficiency Relationship, Law 5179 On The Production Consumption and Inspection Of Foods and Related Regulations, Examining The Results of the Turkish Food Codex and Its Annexes (Product Notifications), Expertise and Other Professional Laws, Ethical Theories, Examination of Professional Ethics, Professional Corruption And Unethical Behavior In Professional Life.

Learning Outcomes

The students who have succeeded in this course;
1) Learn the principles of total quality management.
2) Learn the establishment phases of a quality assurance system.
3) Learn the definition and bases of legislation.
4) To have knowledge about ethics.

Course Flow Plan

Week	Subject	Related Preparation
1)	Concepts of Law, Legislation, regulation	-
2)	Basic Principles of Turkish Food Legislation	-
3)	FOOD LAW AND SCOPE IN OUR COUNTRY	-
4)	Food and Feed Safety, Responsibilities, Food Codex, Labeling and Traceability, Presentation and Advertising, Protection of Consumer Rights	-
5)	TURKISH FOOD CODEX REGULATION	-
6)	FOOD CONTROL	-
7)	Midterm	-
8)	Haccp ımplementation with examples	-
9)	Business opening and operating documents	-
10)	Business opening and operating documents	-
11)	National / International Food Regulations	-
12)	Examination of professional corruption and consequences of unethical behaviors in professional life	-
13)	Seminar I	-
14)	Seminar I	-

Sources

Course Notes / Textbooks:	Öğretim Görevlisi tarafından bilimsel çalışmalar ve kitaplardan derlenen ders notları kullanılacaktır
References:	TÜRK GIDA KODEKSİ GIDA KATKI MADDELERİ YÖNETMELİĞİ

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.	1
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.	2
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.	3
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	3
5)	Dominates the terminology of food and beverage.	2
6)	Organize all kinds of organizations in the field of culinary.	1
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.	2
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	2
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	1
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	2
11)	Follow current developments in the field and profession.	1
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	1
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Quizzes	3	% 30
Midterms	1	% 30
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	28
Field Work	3	12
Study Hours Out of Class	14	28
Quizzes	3	6
Midterms	1	2
Final	1	2
Total Workload		78