ATO215 Food and Staff Hygiene

3 ECTS - 2-0 Duration (T+A)- 3. Semester- 2 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment
Student Workload - ECTS

Information

Unit YUMURTALIK VOCATIONAL SCHOOL
Code ATO215
Name Food and Staff Hygiene
Term 2021-2022 Academic Year
Semester 3. 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 Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN
Course Instructor Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN (Güz) (A Group) (Ins. in Charge)


Course Goal / Objective

Description and importance of hygiene Data related with bacteria ,viruses ,molds and yeast . Information about useful microorganisms and pathogen microorganisms and the culture media which they grow . contamination of foods with pathogen microorganisms ,food poisoning and controlling the contamination of foods by microorganisims. Information about hygiene of personal, water, air , building and food

Course Content

FOOD CONSERVATION METHODS,TECHNOLOGICAL DEVELOPMENTS IN FOOD CONSERVATION METHODS,CANNING AND PRESERVATION,MILK INDUSTRY ,CEREAL TECHNOLOGY ,MEAT AND MEAT PRODUCTS TECHNOLOGY

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 1Definition of hygien and sanitation and understanding the importance of them ;
LO02 2Hygiene and sanitation corelations within the mass nutrition system ;
LO03 3Hygiene during purchasing and storage of foods ;
LO04 4Hygiene by servicing the foods Understanding the reason of spolage for foods ;
LO05 5Understanding the reason of spolage for foods
LO06 ;6Understanding the definition and importance of HACCP ;
LO07 7Understanding the importance of packaging material ;
LO08 8Understanding the usage and classification of food additives ;


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Students explain basic information about the legal regulations, professional standards and practices, internal and external environmental factors and service processes related to Tourism and Hotel Management.
PLO02 Bilgi - Kuramsal, Olgusal Students apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes
PLO03 Bilgi - Kuramsal, Olgusal Students perform their responsibilities in the field of Tourism and Hotel Management on the basis of customer satisfaction. 2
PLO04 Bilgi - Kuramsal, Olgusal Students use the physical environment, equipment and technologies in the service process in the field of Tourism and Hotel Management.
PLO05 Bilgi - Kuramsal, Olgusal Students perform their duties and responsibilities in the field of Tourism and Hotel Management, both individually and as a team member, according to the dynamics required by the working environment. 3
PLO06 Bilgi - Kuramsal, Olgusal Students use technical and professional innovations related to Tourism and Hotel Management in solving ordinary and extraordinary problems.
PLO07 Bilgi - Kuramsal, Olgusal Uses the knowledge and skills related to Tourism and Hotel Students use their knowledge and skills related to Tourism and Hotel Management in the development of professional knowledge and skills of the members of the organization and in objective performance evaluation.
PLO08 Beceriler - Bilişsel, Uygulamalı Students develop their knowledge and skills by following the innovations related to their profession with the awareness of lifelong learning and analyzing the situation.
PLO09 Beceriler - Bilişsel, Uygulamalı Students manage the resources they have with their professional self-confidence, knowledge and skills.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students convey their thoughts and suggestions at the level of knowledge and skills they have acquired about the field of tourism to the relevant people in writing and orally.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students use information and communication technologies together with computer software at the minimum European Computer Use License Basic Level required by their field.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students know a foreign language at the A2 General Level of the European Language Portfolio (at least enough to follow the information in the field and communicate with their colleagues).
PLO13 Yetkinlikler - Öğrenme Yetkinliği Students perform their profession according to the rules related to legal legislation (law, regulation, circular, etc.), basic ethical values, occupational safety, worker health, social security rights, quality control and management and protection of the natural environment.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Students know the socio-cultural and economic characteristics of the country and the immediate environment, and the interests, wishes and needs of the society, with the awareness of cultural and ethical values, social justice and responsibility.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Students have the personal qualities and dynamism required by the service production process, which is the main activity of Tourism and Hotel Management.


Week Plan

Week Topic Preparation Methods
1 1. WEEK Description and importance of hyiene and sanitation. Importance of hygiene within the mass nutrition system .Hygiene and sanitation corelations within the mass nutrition system To be prepared to related subject from advised source.
2 2. WEEK Industrial pollution and universal pollution To be prepared to related subject from advised source.
3 3. WEEK Reason of food spoilage factors that couse food spoilage bacteria, viruses ,molds and yeast To be prepared to related subject from advised source.
4 4. WEEK Places that microorganisms exist , amounts of microorganisms , reason of increasing the foodborn diseases To be prepared to related subject from advised source.
5 5.WEEK Hygiene during purcashing, storage of foods . To be prepared to related subject from advised source.
6 6.WEEK Hygiene during preparation and cooking the foods. To be prepared to related subject from advised source.
7 7.WEEK Principles of World Health Organization in production and serving safe food To be prepared to related subject from advised source.
8 Midterm To be prepared to related subject from advised source.
9 Points to take into consideration for preventing fooodborn diseases , Preventing the biological, physical and chemical pollution of foods To be prepared to related subject from advised source.
10 Microorganisms which infect and grow during food preservation by freezing To be prepared to related subject from advised source.
11 Personal hygiene and education of personal . Points to take into consideration for personal hygiene To be prepared to related subject from advised source.
12 Washing and taking care of hands in hygienic To be prepared to related subject from advised source.
13 Washing and taking care of hands in hygienic To be prepared to related subject from advised source.
14 Routes of infection caused by personnel To be prepared to related subject from advised source.
15 Factors and behaviours which influence the hygienic production of foods. Offering suggestions to prevent them To be prepared to related subject from advised source.
16 Final exam To be prepared to related subject from advised source.
17 Final exam To be prepared to related subject from advised source.


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

Update Time: 08.05.2025 10:10