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- 25TH YEAR
Department of Tourism and Hotel Management (Turkish)
MTUR 223 | Course Introduction and Application Information
| Course Name |
Food and Personnel Hygiene
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
MTUR 223
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
Turkish
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
Short Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | To introduce hygiene principles and the sanitation practices required for safe food production. |
| 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 | “Gıda ve Personel Hijyeni”, Prof.Dr. Sıdıka BULDUK, Yrd. Doç. Dr. Emre Özgür BULDUK, 2014, Detay Yayıncılık, ANKARA. ISBN: 9789758326716 Bölüm: 1-10 |
| 2 | Importance of Hygiene in Mass Feeding Systems | “Gıda ve Personel Hijyeni”, Prof.Dr. Sıdıka BULDUK, Yrd. Doç. Dr. Emre Özgür BULDUK, 2014, Detay Yayıncılık, ANKARA. ISBN: 9789758326716 Bölüm: 15-50 |
| 3 | Food hygiene in pre-processing, foodborne diseases, food poisoning | “Gıda ve Personel Hijyeni”, Prof.Dr. Sıdıka BULDUK, Yrd. Doç. Dr. Emre Özgür BULDUK, 2014, Detay Yayıncılık, ANKARA. ISBN: 9789758326716 Bölüm: 50-75 |
| 4 | Food hygiene in processing | “Gıda ve Personel Hijyeni”, Prof.Dr. Sıdıka BULDUK, Yrd. Doç. Dr. Emre Özgür BULDUK, 2014, Detay Yayıncılık, ANKARA. ISBN: 9789758326716 Bölüm: 75-128 |
| 5 | Sanitation rules for storage, packaging and labelling | “Gıda ve Personel Hijyeni”, Prof.Dr. Sıdıka BULDUK, Yrd. Doç. Dr. Emre Özgür BULDUK, 2014, Detay Yayıncılık, ANKARA. ISBN: 9789758326716 Bölüm: 128-169 |
| 6 | Personel hygiene and personal hygiene practices, periodic health checks | “Gıda ve Personel Hijyeni”, Prof.Dr. Sıdıka BULDUK, Yrd. Doç. Dr. Emre Özgür BULDUK, 2014, Detay Yayıncılık, ANKARA. ISBN: 9789758326716 Bölüm: 169-188 |
| 7 | Midterm | |
| 8 | Causes of food decat | “Gıda ve Personel Hijyeni”, Prof.Dr. Sıdıka BULDUK, Yrd. Doç. Dr. Emre Özgür BULDUK, 2014, Detay Yayıncılık, ANKARA. ISBN: 9789758326716 Bölüm: 188-200 |
| 9 | Relation between microorganism and human | “Gıda ve Personel Hijyeni”, Prof.Dr. Sıdıka BULDUK, Yrd. Doç. Dr. Emre Özgür BULDUK, 2014, Detay Yayıncılık, ANKARA. ISBN: 9789758326716 Bölüm: 200-208 |
| 10 | Cleaning operations, areas of toilet and hand cleaning in working place | “Yiyecek ve İçecek İşletmelerinde Gıda ve Personel Hijyeni”, Prof. Dr. Nilüfer KOÇAK, 2015, Detay Yayıncılık, ANKARA. ISBN: 8136716. 155-189 |
| 11 | Entrances and exits of plant | “Yiyecek ve İçecek İşletmelerinde Gıda ve Personel Hijyeni”, Prof. Dr. Nilüfer KOÇAK, 2015, Detay Yayıncılık, ANKARA. ISBN: 8136716. 189-200 |
| 12 | Food service hygiene | “Yiyecek ve İçecek İşletmelerinde Gıda ve Personel Hijyeni”, Prof. Dr. Nilüfer KOÇAK, 2015, Detay Yayıncılık, ANKARA. ISBN: 8136716. 200-220 |
| 13 | Food security and standards related with food hygiene | “Yiyecek ve İçecek İşletmelerinde Gıda ve Personel Hijyeni”, Prof. Dr. Nilüfer KOÇAK, 2015, Detay Yayıncılık, ANKARA. ISBN: 8136716. 225-240 |
| 14 | Definition and importance of HACCP | “Yiyecek ve İçecek İşletmelerinde Gıda ve Personel Hijyeni”, Prof. Dr. Nilüfer KOÇAK, 2015, Detay Yayıncılık, ANKARA. ISBN: 8136716. 240-255 |
| 15 | Review of semester | |
| 16 | Final exam |
| Course Notes/Textbooks | “Gıda ve Personel Hijyeni”, Prof.Dr. Sıdıka BULDUK, Yrd. Doç. Dr. Emre Özgür BULDUK, 2014, Detay Yayıncılık, ANKARA. ISBN: 9789758326716 |
| Suggested Readings/Materials | “Yiyecek ve İçecek İşletmelerinde Gıda ve Personel Hijyeni”, Prof. Dr. Nilüfer KOÇAK, 2015, Detay Yayıncılık, ANKARA. ISBN: 8136716. |
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 |
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
|
0
|
|
| Laboratory / Application 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 |
20
|
0
|
|
| Total |
82
|
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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