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Department of Tourism and Hotel Management (Turkish)
MTOI 223 | Course Introduction and Application Information
| Course Name |
Food and Personel Hygiene
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
MTOI 223
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
Short Cycle
|
|||||
| Mode of Delivery | face to face | |||||
| Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | In order to enhance the hygiene of food and personel in tourism and hotel management; definition and importance of hygiene and sanitation, food hygiene before, during and after processing, personel hygiene and personal hygiene practices, causes of food decay, relationship of microorganism and human, importance of hygiene in food service, cleaning practices of enterprise, international standards of food security and hygiene, definition importance of HACCP. |
| Related Sustainable Development Goals |
|
|
|
Core Courses | |
| Major Area Courses |
X
|
|
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to Sanitation and Hygiene | Prereading |
| 2 | Importance of Hygiene in Mass Feeding Systems | Prereading |
| 3 | Food hygiene in pre-processing, foodborne diseases, food poisoning | Prereading |
| 4 | Food hygiene in processing | Prereading |
| 5 | Sanitation rules for storage, packaging and labelling | Prereading |
| 6 | Personel hygiene and personal hygiene practices, periodic health checks | Prereading |
| 7 | Midterm | Prereading |
| 8 | Causes of food decat | Prereading |
| 9 | Relation between microorganism and human | Prereading |
| 10 | Cleaning operations, areas of toilet and hand cleaning in working place | Prereading |
| 11 | Entrances and exits of plant | Prereading |
| 12 | Food service hygiene | Prereading |
| 13 | Food security and standards related with food hygiene | Prereading |
| 14 | Definition and importance of HACCP | Prereading |
| 15 | Review of semester | |
| 16 | Final exam |
| Course Notes/Textbooks | |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
25
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
35
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
65
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
35
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
16
|
3
|
48
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
3
|
7
|
21
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
13
|
13
|
| Final Exam |
1
|
20
|
20
|
| Total |
150
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
|||||
|
1
|
2
|
3
|
4
|
5
|
|||
| 1 |
Has a basic knowledge of major theories, phenomena, concepts, and principles in the field of tourism. |
-
|
-
|
-
|
-
|
-
|
|
| 2 |
Associate the professional knowledge acquired in the field with other disciplines and use it in the field of application. |
-
|
-
|
-
|
-
|
X
|
|
| 3 |
Uses modern techniques and tools required to perform tourism services. |
-
|
X
|
-
|
-
|
-
|
|
| 4 |
Uses computer software, automation systems and information technologies as required by the field of tourism and hotel management. |
-
|
-
|
-
|
-
|
-
|
|
| 5 |
Improves himself / herself by following the developments in his / her field with the awareness of lifelong learning. |
-
|
-
|
-
|
-
|
-
|
|
| 6 |
Has basic knowledge of legal regulations, professional standards, ethical principles, and professional awareness in the field. |
-
|
-
|
-
|
-
|
X
|
|
| 7 |
Communicates effectively with guests and collaborators in written and verbal expressions. |
-
|
-
|
-
|
-
|
-
|
|
| 8 |
Develops creative and innovative solutions individually and as a team to possible problems that may be encountered in tourism services. |
-
|
-
|
-
|
-
|
-
|
|
| 9 |
Has knowledge on occupational safety, worker health, environmental protection and has quality awareness. |
-
|
-
|
-
|
-
|
-
|
|
| 10 |
Demonstrates reading, understanding, speaking, and writing skills in English at least at the A2 level of the European Language Portfolio. |
-
|
-
|
-
|
-
|
-
|
|
| 11 |
Follows the information about tourism and hotel management and communicates with colleagues using two foreign languages. |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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