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Information
| Unit | İMAMOĞLU VOCATIONAL SCHOOL |
| Code | LTS104 |
| Name | Food safety |
| Term | 2017-2018 Academic Year |
| Semester | 2. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. TÜZÜN AYTEKİN |
| Course Instructor |
Doç. Dr. TÜZÜN AYTEKİN
(Bahar)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Ensure that they are knowledgeable about food safety
Course Content
Biological, physical and chemical hazards in food safety and the prevention of these hazards, the purchase, transport, storage and processing of food.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines essential nutrients |
| LO02 | Explains basic concepts about food safety |
| LO03 | Identifies factors that impair food safety |
| LO04 | Defines quality assurance systems |
| LO05 | Classifies additives according to their intended use |
| LO06 | Explains food preservation methods |
| LO07 | Lists foodborne pathogens |
| LO08 | Classifies chemical food safety hazards |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Explains the basic concepts in Biology, Chemistry and Laboratory Techniques | 2 |
| PLO02 | Bilgi - Kuramsal, Olgusal | Uses the basic concepts of laboratory in biological and chemical analysis. | |
| PLO03 | Bilgi - Kuramsal, Olgusal | Explains the methods and techniques in the analysis of laboratory techniques. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Evaluates the results with methods and techniques related to the field. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Conducts analyzes within the framework of the knowledge gained in the field of laboratory techniques. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Uses laboratory technologies related to the field. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Interprets the obtained data from analyses. | |
| PLO08 | Bilgi - Kuramsal, Olgusal | Uses appropriate methods for critical thinking in laboratory studies. | |
| PLO09 | Bilgi - Kuramsal, Olgusal | Conducts work related to the field and solving problems individually or as a team member. | |
| PLO10 | Beceriler - Bilişsel, Uygulamalı | Acts with the awareness of lifelong learning. | 3 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses information technologies effectively in storing and transferring the data obtained about the field. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Uses language of English to be able to follow developments in professional field. | |
| PLO13 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates and shares with people and institutions related to laboratory studies results and problems. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Acts in accordance with the rules regarding laboratory safety. | 2 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Acts in accordance with democracy, human rights, social, scientific and professional ethical values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Introduction to Food Safety | Examination of different sources related to the subject | |
| 2 | Biological, physical, chemical hazards in food safety and prevention of these hazards, | Examination of different sources related to the subject | |
| 3 | Biological, physical, chemical hazards in food safety and prevention of these hazards, | Examination of different sources related to the subject | |
| 4 | Biological, physical, chemical hazards in food safety and prevention of these hazards, | Examination of different sources related to the subject | |
| 5 | Purchase, transport, storage, processing of food | Examination of different sources related to the subject | |
| 6 | Purchase, transport, storage, processing of food | Examination of different sources related to the subject | |
| 7 | Purchase, transport, storage, processing of food | Examination of different sources related to the subject | |
| 8 | Mid-Term Exam | ||
| 9 | Quality Assurance Systems | Examination of different sources related to the subject | |
| 10 | Quality Assurance Systems | Examination of different sources related to the subject | |
| 11 | Additives | Examination of different sources related to the subject | |
| 12 | Additives | Examination of different sources related to the subject | |
| 13 | Additives | Examination of different sources related to the subject | |
| 14 | Additives | Examination of different sources related to the subject | |
| 15 | Additives | Examination of different sources related to the subject | |
| 16 | Term Exams | preparation of exam questions | |
| 17 | Term Exams | preparation of exam questions |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||