CLM 101 | Course Introduction and Application Information

Course Name
Sanitation 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
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course aims to teach the fundamentals of hygiene and sanitation practices for safety food.
Learning Outcomes The students who succeeded in this course;
  • Explain the importance of microorganisms, sources of contamination and breeding conditions.
  • Explain the importance of microorganisms, contamination sources, factors effecting microbial growth and the relationship between microorganisms and sanitation.
  • Learn rules of personal hygiene for safety food.
  • Be capable of applying modern kitchen safety rules
  • Students should be learn importance of HACCP (Hazard analysis critical control points) for sanitation.
Course Content Basic knowledge about providing safety in the kitchen. The definition and importance of sanitation, importance, contamination source of microorganisms, parameters that affect microbial growth, personal hygiene in food industry, safety in the kitchen, HACCP.

 



Course Category

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 Sanitation and Safety in Food Industry Sibel Roller-Essential Microbiology and Hygiene for Food Professionals-CRC Press (2012), Chapter 1 – Introduction: The good, the bad and the ugly of the microbial World (3-11)
2 Introduction to Food Microbiology S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 1 -Fundamental Principles of Microbiology, (1-20)
3 Contamination sources of microorganisms and factors influencing microbial growth in food. S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 2 –Food Poisining and Other Foodborne Hazards (21-74)
4 Contamination sources of microorganisms and factors influencing microbial growth in food. 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 Degradations in food S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 3 –Food Spoilage (86-140)
6 Kitchen Design S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 5 – Factory Design and Construction ood Spoilage (200-214)
7 HACCP and Product Quality S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 8 – HACCP and Product Quality (276-320)
8 MidTerm Exam
9 Hygiene and Sanitation S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 9 – Cleaning and Disinfection (327-362)
10 Personal Hygiene and Safety rules in the kitchen S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 11 – Hygiene and Training of Personnel (372-377)
11 Waste Disposal N.J. Marriot, M. W. Schilling, R. B. Gravani Principles of Food Sanitation, Springer, 2008, Chapter 12 – Waste Product Handling (p.223-242)
12 Pesticide Control N.J. Marriot, M. W. Schilling, R. B. Gravani Principles of Food Sanitation, Springer, 2008, Chapter 13 – Pest Control (p.243-255)
13 Food Servie Sanitation and Management N.J. Marriot, M. W. Schilling, R. B. Gravani Principles of Food Sanitation, Springer, 2008, Chapter 21 – Foodservice Sanitation, Chapter 22 – Management and Sanitation (p.371-400)
14 International food safety programs and protection of standards S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 12-World-wide food safety programmes and legislation (380-428)
15 Review of the Semester
16 Final Exam

 

Course Textbooks

Keith Grainger and Hazel Tattersall, Wine Production Vine to Bottle, Blackwell Publishing

References

Sibel Roller-Essential Microbiology and Hygiene for Food Professionals-CRC Press (2012)

N.J. Marriot, M. W. Schilling, R. B. Gravani Principles of Food Sanitation, Springer, 2008

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
15
Presentation / Jury
Project
1
15
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
4
70
Contribution of Final Work to Final Grade
1
30
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
1
10
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
25
    Total
145

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest