SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
CLM 101 | Course Introduction and Application Information
| Course Name |
Hygiene and Safety
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 101
|
Fall
|
3
|
0
|
3
|
6
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course aims to explain the hygiene rules and sanitation practices for the students to produce safe food. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | In this course, in order to ensure safety in the kitchen; definition and importance of sanitation, importance of microorganisms, sources of contamination, factors affecting microorganism growth, personnel hygiene in food production, safety in the kitchen and HACCP are covered. |
|
|
Core Courses |
X
|
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to the Course | |
| 2 | Sanitation and Safety in Food Businesses and Service | Norman Marriott, Robert B. Gravani - Principles of Food Sanitation. 2006, Springer (1-15 & 25-67) |
| 3 | Food Contamination Sources | Norman Marriott, Robert B. Gravani - Principles of Food Sanitation. 2006, Springer (76-82) |
| 4 | Food-borne Diseases | S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 2 –Food Poisining and Other Foodborne Hazards (21-74) |
| 5 | Purchase and Storage of Food | S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (101-114) |
| 6 | Sanitary Procedures in Preperation, Holding, Serving and Displaying of Food | S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (116-134) |
| 7 | Allergen Management for Food Businesses | Norman G. Marriott, Robert B. Gravani - Principles of Food Sanitation. 2006, Springer (73-81) |
| 8 | Midterm Exam | |
| 9 | Personal Hygiene and Safety | S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (285-295) |
| 10 | Location, Layout and Construction of Premises | S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (161-189) |
| 11 | Cleaning Procedures Cleaning Agents & Sanitizers | S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (191-212) |
| 12 | Pest Prevention and Control, Water Supply and Disposal of Waste and Environmental Pollution S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (216-279) | S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (216-279) |
| 13 | Food Laws and Regulations Quality and Food Standards | S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (311-342) |
| 14 | Building Food Safety Programs in Food Businesses | S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 (380-428) |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Norman Marriott, Robert B. Gravani - Principles of Food Sanitation. 2006, Springer (ISBN 978-0-387-25085-4)
S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (ISBN 978-0-070-70020-8)
S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP, Springer US, 2012 (ISBN 978-1-4757-5254-0) |
| Suggested Readings/Materials | S. Roller-Essential Microbiology and Hygiene for Food Professionals-CRC Press (2012) (ISBN 9781444121490)
|
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
30
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| 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 |
14
|
6
|
84
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
20
|
20
|
| Final Exam |
1
|
28
|
28
|
| Total |
180
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
X | ||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
|||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
|||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
X | ||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
X | ||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
|||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
|||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
|||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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