Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | ASC008 | ||||
Course Name: | Food Legislation | ||||
Semester: | Fall | ||||
Course Credits: |
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Language of instruction: | Turkish | ||||
Course Condition: | |||||
Does the Course Require Work Experience?: | No | ||||
Type of course: | Departmental Elective | ||||
Course Level: |
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Mode of Delivery: | Face to face | ||||
Course Coordinator: | Öğr. Gör. MERYEM MERVE BEYKOZ | ||||
Course Lecturer(s): | Lecturer Meryem Merve BEYKOZ | ||||
Course Assistants: |
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. |
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. |
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 | - |
Course Notes / Textbooks: | Öğretim Görevlisi tarafından bilimsel çalışmalar ve kitaplardan derlenen ders notları kullanılacaktır |
References: | TÜRK GIDA KODEKSİ GIDA KATKI MADDELERİ YÖNETMELİĞİ |
Course Learning Outcomes | 1 |
2 |
3 |
4 |
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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. |
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. |
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 |
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 |