Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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ASP107 | HYGIENE AND SANITATION | 1 | 2 | 2 | 5 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle |
Type of the Course : | Compulsory |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Lecturer MÜZEYYEN BÜŞRA SAĞLAM |
Instructor(s) of the Course Unit | Lecturer ASLI MUSLU CAN |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | The purpose of this course is to gain information about cleaning and disinfection of rules, production stages of food from farm to fork accordance with the rules of hygiene |
Contents of the Course Unit: | Food hygiene and safety described in mass food production and sales of the places and examine the conditions necessary to sustain establishing and maintaining food safety management system requirements |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Can explain the concept of hygiene and sanitation. |
Food poisoning, or causing deterioration in the factors affecting the growth of microorganisms and how they can be prevented moments. |
Can fulfill the rules of hygiene at the production staga and the food was immediately before coming into the kitchen. |
Understands the importance of personel hygiene |
Can make cleaning and disinfection procedures in production area with knowing the type of detergent according to the type of pollution |
Can explain the importance of food management and food safety management systems |
Learn the basics of HACCP and ISO 22000 system. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | The relevant sections of resources | The importance of hygiene and sanitation | Lectures and presentation |
2 | The relevant sections of resources | Sanitation relationship with microorganisms | Lectures and presentation |
3 | The relevant sections of resources | Personal hygiene | Lectures and presentation |
4 | The relevant sections of resources | Water and air hygiene | Lectures and presentation |
5 | The relevant sections of resources | Operational hygiene | Lectures and presentation |
6 | The relevant sections of resources | Cleaning and cleaning supplies | Lectures and presentation |
7 | The relevant sections of resources | Disinfection and disinfectants | Lectures and presentation |
8 | - | MID-TERM EXAM | - |
9 | The relevant sections of resources | Repeating lecture | Interaction and discussion |
10 | The relevant sections of resources | Procedures of cleaning and disinfection. | Lectures and presentation |
11 | The relevant sections of resources | Pest control | Lectures and presentation |
12 | The relevant sections of resources | The removal of waste materials | Lectures and presentation |
13 | The relevant sections of resources | Quality assurance and sanitation program | Lectures and presentation |
14 | The relevant sections of resources | HACCP and ISO 22000 principles and applications | Lectures and presentation |
15 | The relevant sections of resources | Repeating lecture | Interaction and discussion |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
HAS A BASIC KNOWLEDGE ABOUT THE THEORIES, FACTS AND GENERAL PRINCIPLES OF COOKING.
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4 | |||||
2 |
HAS A KNOWLEDGE ABOUT THE PREPARATIONS, PROFESSIONAL STANDARDS AND PRACTISE IN COOKING FIELD
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5 | |||||
3 |
HAS A KNOWLEDGE ABOUT THE INTERNAL AND EXTERNAL EFFECTS OF THE ORGANIZATIONS IN COOKING FIELD
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3 | |||||
4 |
HAS A KNOWLEDGE ABOUT THE PROCESS OF SERVICE AND OPERATIONS OF COOKING FIELD.
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5 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
PERFORMS THE PROCESS OF SERVICE AND OPERATIONS OF COOKING FIELD.
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5 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
MEETS THE NEEDS AND REQUESTS OF THE CUSTOMERS BY SATISFACTORY, EVALUATES, DEVELOPS AND PRODUCES SOLUTIONS TO PREVENT THE PROBLEMS WHICH COULD AFFECT THE PROCESS OF SERVICE.
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5 | |||||
2 |
FOLLOWS THE CHANGES OF INTERNAL OR EXTERNAL ENVIRONMENT IN THE ORGANIZATIONS IN HIS/HER FIELD, MAKES RATIONALIST ANALYSIS, INTERPRETS, MAKES A DECISSION AND ACCOMODATES HIMSELF/HERSELF ACCORDING TO THOSE CHANGES
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4 | |||||
3 |
MAKES SELF EVALUATION AND DRAWS CONCLUTIONS OUT OF PRACTISES.
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5 | |||||
4 |
DETERMINES THE PROBLEMS IN HIS/HER FIELD, PRODUCES SOLUTIONS AND PRESENTS.
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5 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
USES THE KNOWLEDGES OF COOKING ACQUIRED IN BUSINESS ENVIRONMENT AND VOCATION.
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5 | |||||
2 |
ACQUIRES KNOWLEDGE ABOUT THE PHSICAL ENVIRONMENT, EQUIPMENTS AND DEVICES AND TECHNOLOGY IN COOKING FIELD, HOW TO USE AND PROTECT THEM BY MAINTAINING..
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5 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
WORKS STAND-ALONE WHILST PERFORMING HIS DUTY IN HIS/HER FIELD.
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4 | |||||
2 |
WORKS AS A MEMBER OF THE TEAM AND TAKES RESPONSIBILITY.
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5 | |||||
3 |
MANAGES HIS/HER TECHNICAL AND PROFESSIONAL DUTIES IN A COMPLICATED AND UNFORSEEN EVENTS.
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5 | |||||
4 |
TRACKS THE DEVELOPMENTS AND PRACTISES IN HIS/HER FIELD AND USES THEM IN HIS/HER JOB.
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5 | |||||
5 |
HELPS THE DEVELOPMENT OF HIS/HER COLLEAGUES’ VOCATIONAL KNOWLEDGES AND SKILLS AND EVALUATES THEIR PERFORMANCES EQUALLY.
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4 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
LEARNS HIMSELF/HERSELF, MANAGES HIMSELF/HERSELF AND HIS/HER TIME AND EVALUATES HIS/HER SUCCESS.
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4 | |||||
2 |
TRACKS ACTUAL DEVELOPMENTS RELATED TO HIS/HER FILED AND JOB.
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4 | |||||
3 |
ALWAYS UPDATES AND DEVELOPS HIS/HER KNOWLEDGE, SKILLS AND PROFESSIONAL COMPETENCE RELATED TO HIS/HER FIELD WITH THE SENSE OF LEARNING DURING HIS/HER WHOLE LIFE.
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5 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
EFFECTIVELY COMMUNICATES INTERPERSONAL AND INTERCULTURAL.
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5 | |||||
2 |
PREPARES REPORTS IN HIS/HER FIELD, PRESENTS HIS/HER KNOWLEDGES, CONTROVERSY AND ANALYSIS TO THE PROFESSIONALS AND TO THE ONES OUT OF HIS/HER FIELD IN VARIABLE WAYS.
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4 | |||||
3 |
USES THE SOFTWARES, INFORMATION AND COMMUNICATION TECHNOLOGIES RELATED TO HIS/HER FIELD AT LEAST ON THE BASIC LEVEL OF THE EUROPEAN COMPUTER DRIVING LICENCE.
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1 | |||||
4 |
FOLLOWS THE INNOVATIONS IN HIS/HER SERVICE FIELD, JOB AND VOCATION AND COMMUNICATES IN A FOREIGN LANGUAGE AT LEAST ON THE LEVEL OF GENERAL A2 OF THE EUROPEAN LANGUAGE PORTFOLIO
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2 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
ADHERES TO ETHIC VALUES IN HIS/HER FIELD.
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5 | |||||
2 |
MINDS HIS/HER PERSONAL CARE, HYGIENE, DRESS AND FINERY AND OUTLOOK LIKE THE WAY HIS/HER FIELD REQUIRES.
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5 | |||||
3 |
DOES HIS/HER JOB WITHIN THE VOCATIONAL STANDARDS AND LEGALITY.
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5 | |||||
4 |
PAYS ATTENTION TO THE DIFFERENCES AMONG THE PEOPLE AND CULTURES, SHOWS RESPECT AND TOLERANCE.
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3 | |||||
5 |
MAKES EVALUATION OF HEALTH CARE, SAFETY AND RISK ANALYSIS IN HIS/HER FIELD.
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5 | |||||
6 |
PAYS ATTENTION TO HUMAN HEALTH, SOCIAL AND NATURAL ENVIRONMENT WHILE WORKING IN HIS/HER FIELD.
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5 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 2 | 28 |
Preliminary & Further Study | 14 | 2 | 28 |
Land Surveying | 0 | 0 | 0 |
Group Work | 2 | 4 | 8 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 7 | 1 | 7 |
Project Work | 0 | 0 | 0 |
Seminar | 0 | 0 | 0 |
Internship | 0 | 0 | 0 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 0 | 0 | 0 |
Implementation/Application/Practice | 4 | 3 | 12 |
Practice at a workplace | 0 | 0 | 0 |
Occupational Activity | 2 | 4 | 8 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 2 | 2 |
Preparation for the Final Exam | 14 | 1 | 14 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 7 | 2 | 14 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 66 | 0 | 122 |
Total Workload of the Course Unit | 122 | ||
Workload (h) / 25.5 | 4,8 | ||
ECTS Credits allocated for the Course Unit | 5,0 |