Gastronomy and Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

GMS108

Ders İsmi:

Hygiene and Sanitation

Ders Yarıyılı:

Spring

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
2	0	2	5

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Dr.Öğr.Üyesi ALEV YÜKSEL BİLSEL

Course Lecturer(s):

Dr.Öğr.Üyesi ALEV YÜKSEL BİLSEL
Öğr.Gör.Dr. Yağmur ÖZER

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	Understanding the concepts of hygiene and sanitation and food safety, teaching basic food microbiology, food-borne hazards and diseases, teaching hygiene principles such as hygiene and personnel hygiene in the kitchen area, understanding food safety systems such as ISO 2200 and HACCP and having information about the application of these systems.
Course Content:	Hygiene and Sanitation course includes food safety, hygiene and sanitation concepts, foodborne diseases, food microbiology, hygiene in the kitchen, hygiene in the food flow process, personnel hygiene, pest control, water hygiene, food safety systems.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Knows the concept of food safety.
2) Has knowledge about hygiene and sanitation and can apply it in the field.
3) Has knowledge about food borne diseases.
4) Knows pest control, cleaning and disinfection.
5) Has knowledge of ISO 2200 and HACCP principles and prerequisite programs.
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	Food Safety, Hygiene and Sanitation	Lecture notes for all weeks
2)	Food Microbiology
3)	Food-Microorganism Relationship
4)	Foodborne Hazards
5)	Foodborne Diseases I
6)	Foodborne Diseases II
7)	Cleaning and Disinfection
8)	Hygiene in the Kitchen Area
9)	Hygiene in the Food Flow Process
10)	Personnel Hygiene
11)	Pest Control
12)	Water Hygiene
13)	HACCP Principles
14)	ISO 22000 Principles
15)	Prerequisite Programs

Sources

Course Notes / Textbooks:	Ders Notları
References:	Yiyecek İçecek İşletmelerinde Gıda ve Personel Hijyeni, Prof. Dr. Nilüfer Koçak, Detay Yayıncılık; Temel Gıda Mikrobiyolojisi, Bibek Ray, Arun Bhunia. Çeviri Ed: Dilek Heperkan, Nobel Yayıncılık

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	2	3	4	5
Program Outcomes
1) Defines the concepts, trends and information in the science of gastronomy.
2) Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.
3) Examines the social, economic and cultural dimensions and development of food and beverage culture.
4) Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles
5) Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.
6) Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.
7) Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.
8) Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.
9) Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.
10) Defines, applies and develops the concepts and techniques of national and international culinary cultures.
11) Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.
12) Explains national and international food legislation, regulations and communiqués and applies them in the field of study.
13) Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.
14) Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.
15) Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.
16) Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.
17) Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.
18) Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them.
19) Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.
20) Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.
21) Carries out scientific studies for the sustainability of gastronomy.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Defines the concepts, trends and information in the science of gastronomy.	4
2)	Evaluates and interprets food and beverages by associating them with history, economics, fine arts, tourism, business and engineering sciences and past, present and future.	4
3)	Examines the social, economic and cultural dimensions and development of food and beverage culture.	5
4)	Defines healthy and balanced nutrition, nutritional elements and food groups, healthy menu planning, nutrition styles	5
5)	Defines the chemical structures of foods, determines the chemical threats that can be found in foodstuffs and applies food preservation techniques appropriate to the situation.	3
6)	Defines the concepts of hygiene and sanitation and food safety, and explains basic food microbiology, food-borne hazards and diseases.	1
7)	Defines work accidents and occupational diseases that may occur in kitchens and food and beverage businesses, applies the basic first aid principles in the face of risky and dangerous situations.	5
8)	Defines the economic value, management and marketing of gastronomic tourism in the world and develops projects for regional development.	5
9)	Manages brand creation, menu planning, financial management processes for restaurant businesses depending on the current situation of the food and beverage industry.	4
10)	Defines, applies and develops the concepts and techniques of national and international culinary cultures.	5
11)	Prepares and presents bakery and pastry products of various cultures in the world in accordance with the relevant culture.	5
12)	Explains national and international food legislation, regulations and communiqués and applies them in the field of study.	2
13)	Knowing all the processes between production and presentation, he inspects food production systems, identifies and solves a potential problem.	5
14)	Applies various brewing/making techniques by explaining the historical process of tea and coffee and its varieties in different regions.	5
15)	Explains the basic concepts of purchasing and stock management, and applies basic purchasing processes, supplier selections and procedures, stock types, stock valuation methods in the field of study.	4
16)	Defines the history, culture and production stages of alcoholic and non-alcoholic beverages.	4
17)	Develops a new menu by making food and beverage cost analysis and control, pricing in line with the principles of menu planning.	5
18)	Follows the legislation (law, regulation, circular, etc.), basic values and principles related to his profession and acts in accordance with them.	5
19)	Using the terminology that is dominant in the field of gastronomy, reading the sources related to his profession understands.	3
20)	Plans the physical environment of the kitchen; uses and protects equipment, tools and technologies.	1
21)	Carries out scientific studies for the sustainability of gastronomy.	5

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Soru cevap/ Tartışma

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)

Assessment & Grading

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

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	14	6	84
Midterms	1	1	1
Final	1	1	1
Total Workload			128