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;
  • Figure out the importance of sanitation in food industry
  • 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.
  • Learn the 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 Prereading
2 The Relationship of Microorganisms to Sanitation Prereading
3 Contamination sources of microorganisms and factors influencing microbial growth in food. Prereading
4 Personal hygiene and safety rules in kitchen Prereading
5 Personal hygiene practices. Prereading
6 The role of HACCP in sanitation Prereading
7 Cleaning and sanitation Prereading
8 MidTerm Exam
9 Waste Disposal & Pest Control Prereading
10 Storage Sanitation Prereading
11 Handling sanitation for some food processing Prereading
12 Foodservice Sanitation Prereading
13 Water and air sanitation, Risk management Prereading
14 Sanitary design and construction for food processing, Management and sanitation. Prereading
15 Final Exam
16 Review of the Semester  

 

Course Textbooks Norman G.MARRIOTT,Robert B.GRAVANI, Principles of Food Sanitation, Fifth Edition, Food Science Text Series, Springer publishing, ISBN 0387250255 /413 pages. Richard A.Sprenger,Hygiene for Management, A text for food hygiene cources,Highfield publications, ISBN: 9781906404710
References Sekin, Y., Karagözlü, N. 2004. Gıda MikrobiyolojisiGıda Endüstrisi için Temel Esaslar ve Uygulamalar. Literatür yayınevi, İstanbul. 358 sayfa. (Çeviri: Klaus Pichhardt. 1998. Lebensmittelmikrobiologie. Springer Verlag, Berlin. 361 S.) D. Göktan, G. Tunçel. Temel Gıda Hijyeni, Gıda Hijyeni 1. Meta Basım, İzmir 2010. D. Göktan, G. Tunçel. Gıda İşletmelerinde Hijyen, Gıda Hijyeni 2. Meta Basım, İzmir 2010. H.L.M. Lelieveld, M.A. Mosterd, J. Holah. Handbook of hygiene control in the food industry. CRC. http://www.who.int/foodsafety/en/ http://www.who.int/foodsafety/foodbornedisease/general/en/print.html

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
1
10
Project
1
15
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
35
Total

Contribution of Semester Work to Final Grade
4
65
Contribution of Final Work to Final Grade
1
35
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
1
Field Work
Quizzes / Studio Critiques
9
Homework / Assignments
Presentation / Jury
1
Project
1
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
26
Final / Oral Exam
1
66
    Total
156

 

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