ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | ASC106 | ||||
| Course Name: | Food and Occupational Safety, Hygiene and Sanitation | ||||
| Semester: | Fall | ||||
| Course Credits: |
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| Language of instruction: | |||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. MERYEM MERVE BEYKOZ | ||||
| Course Lecturer(s): | Öğr. Gör. Meryem Merve Beykoz | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | By providing students with information about food safety risks and the precautions that can be taken at critical control points against these risks, they will enable them to work as quality managers in the food industry, quality, basic concepts, principles and methods of food quality control, control cards, total quality management, quality management systems, food quality. and to provide knowledge on security management systems (ISO-9001, ISO-22000). It is also aimed to inform students about occupational safety and occupational diseases. |
| Course Content: | The importance of food safety Food safety in Turkey and the world Food safety laws, food law Food contaminants and spoilage agents Foodborne health risks Hygiene and sanitation in industrial food safety Occupational Health and Safety in Food and Beverage Businesses |
Learning Outcomes
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The students who have succeeded in this course;
1) To be able to compare the food safety system implemented in Turkey with the food safety systems implemented in the world; 2) Learns to work in accordance with occupational safety norms 3) Ability to design and install an appropriate cleaning and sanitation system in a food business; 4) Identifying potential risks during the production of a food product and performing risk analyses; |
Course Flow Plan
| Week | Subject | Related Preparation |
| 1) | Giriş, gıda güvenliği, hijyen ve sanitasyon kavramları | Dersin Öğretim görevlisi tarafından hazırlanmış notlar kullanılacaktır. |
| 2) | Temel mikrobiyoloji | Dersin öğretim görevlisi tarafından hazırlanan notlar kullanılacaktır. |
| 3) | Mikroorganizmaların bulaşma kaynakları ve gıda güvenliği | Ders öğretim görevlisinin hazırladığı notlar kullanılacaktır. |
| 4) | Gıda kaynaklı tehlikeler ve semptomlar (bakteriler, virüsler, parazitler, kimyasal, fiziksel tehlikeler ve alerjenler) | Dersin öğretim görevlisi tarafından hazırlanan notlar kullanılacaktır. |
| 5) | Mutfaklarda HACCP ve HACCP’in rolü | Dersin öğretim görevlisi tarafından hazırlanan notlar kullanılacaktır. |
| 6) | Temizlik maddeleri, dezenfektanlar, ekipmanlar ve sistemler | Dersin öğretim görevlisi tarafından hazırlanan notlar kullanılacaktır. |
| 7) | Kişisel ve mutfak işletme (bina, alet, ekipman) hijyeni, güvenliği ve sanitasyon uygulamaları | Dersin öğretim görevlisi tarafından hazırlanan notlar kullanılacaktır. |
| 8) | ARA SINAV | |
| 9) | Mutfak hijyen (hammadde, yemek üretimi öncesi, üretim esnası ve sonrası), güvenliği ve sanitasyon uygulamaları | Dersin öğretim görevlisi tarafından hazırlanan notlar kullanılacaktır. |
| 10) | Gıda muhafaza ilkeleri ve gıda güvenliği sistemleri | Dersin öğretim görevlisi tarafından hazırlanan notlar kullanılacaktır. |
| 11) | İş güvenliği, iş kazaları ve risk etmenleri | Dersin öğretim görevlisi tarafından hazırlanan notlar kullanılacaktır. |
| 12) | Patlama, parlama, yangın, elektrik tehlikeleri ve önlemleri | Dersin öğretim görevlisi tarafından hazırlanan notlar kullanılacaktır. |
| 13) | İş ekipmanlarının güvenli kullanımı, kişisel koruyucu donanımlar | Dersin öğretim görevlisi tarafından hazırlanan notlar kullanılacaktır |
| 14) | Acil durum eylem planları | Dersin öğretim görevlisi tarafından hazırlanan notlar kullanılacaktır |
| 15) | FİNAL SINAVLARI |
Sources
| Course Notes / Textbooks: | Öğretim görevlisinin çeşitli kaynaklardan derlediği ders notları kullanılacaktır. |
| References: | Öğretim görevlisinin çeşitli kaynaklardan derlediği ders notları kullanılacaktır. |
Course - Program Learning Outcome Relationship
| 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. | |||||||||||||||
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. | |
| 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. |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 2 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 12 | 0 | 0 | ||||
| Study Hours Out of Class | 1 | 4 | 1 | 5 | |||
| Quizzes | 2 | 4 | 1 | 10 | |||
| Midterms | 1 | 8 | 1 | 9 | |||
| Final | 1 | 6 | 1 | 7 | |||
| Total Workload | 31 | ||||||