ANTALYA BİLİM
UNIVERSITY
Course Information Package
| Code | Description |
|---|---|
| LO1 | Explain the relationship between food safety, food security and hygiene. |
| LO2 | Knows foodborne diseases, effective microorganisms, and the living conditions of these microorganisms. |
| LO3 | Classify potential hazards that may be encountered in the processes that make up the food chain in the food and beverage service sector and understand control measures. (Crosscontamination, allergens, time-dependent temperature abuse, personnel hygiene, raw material hygiene, equipment hygiene, purchasing from unapproved sources, etc.). |
| LO4 | Knows food safety systems in general. Explains the HACCP (Hazard Analysis at Critical Control Points) system and its basic principles. |
| LO5 | Explain the basic principles involved in cleaning, disinfection and sanitation operations. Express the basic issues related to occupational safety in Food and Beverage Businesses. |
| Week | Content |
|---|---|
| 1 | Introduction and Orientation: Discussion of Curriculum. Safe Food, Foodborne Illnesses and Work Safety |
| 2 | Gıda Güvenliği Tehlikelerin Sınıflandırılması (Biyolojik, Kimyasal, Fiziksel Bulaşıcılar). |
| 3 | Allergenic Substances and Labeling |
| 4 | Personnel Hygiene |
| 5 | Food Chain: Purchasing, Product Receiving |
| 6 | Food Chain: Preparation, Cooking |
| 7 | MIDTERM |
| 8 | Food Chain: Cooling, Service |
| 9 | Storage and Pest Control |
| 10 | Food Preservation Techniques |
| 11 | Introduction to Food Safety Management Systems, HACCP System |
| 12 | HACCP System, Forms |
| 13 | Cleaning, Disinfection and Sanitation |
| 14 | Basic Concepts of Occupational Safety in Food and Beverage Businesses |
| 15 | FINAL EXAM |
| Activity | Count | Duration (Hours) | Total |
|---|---|---|---|
| Attendance | 15 | 3.00 | 45.00 |
| Pre-Class Individual Study | 14 | 1.00 | 14.00 |
| Midterm Exam/Preparation | 1 | 25.00 | 25.00 |
| Final Exam/Preparation | 1 | 20.00 | 20.00 |
| Quiz Preparation | 1 | 10.00 | 10.00 |
| Research Presentation | 1 | 15.00 | 15.00 |
| Seminar | 1 | 4.00 | 4.00 |
| Field Study | 1 | 10.00 | 10.00 |
| Total Workload (Hours) | 143 | ||
| ECTS Credit (Workload / 25) | 5 | ||
| # | Assessment Type | Contribution (%) |
|---|---|---|
| 1 | Midterm Exam | %50 |
| 2 | Final Exam | %50 |
| TOTAL | %100 | |
| PO \ LO |
LO1
|
LO2
|
LO3
|
LO4
|
LO5
|
|---|---|---|---|---|---|
| PO-1 | |||||
| PO-2 | |||||
| PO-3 | |||||
| PO-4 | |||||
| PO-5 | |||||
| PO-6 | |||||
| PO-7 | |||||
| PO-8 | |||||
| PO-9 | |||||
| PO-10 | |||||
| PO-11 | |||||
| PO-12 |
| # | Method Name | Description | Tools |
|---|---|---|---|
| 1 | Lecture (expository teaching), interactive discussion | Listening and taking notes. | Standard classroom technologies, multimedia tools (projector, computer, digital presentations) |
| 2 | Controversial Course | Listening and comprehension, critical thinking | Standard classroom technologies, multimedia tools, projector, computer, overhead projector |
| 3 | Role-Playing / Drama | Pre-planned specific skills | Standard classroom technologies, special equipment |
| 4 | Technical Trip | They participate in a pre-planned technical field trip and report on what they learned during the trip. | Equipment located at the MGM station |
| 5 | Brainstorming | The purpose of forming pairs is to ensure that they are open to innovation during the idea generation phase | Standard classroom technologies, multimedia tools, projector, computer, overhead projector |
| 6 | Seminar | Research – lifelong learning, writing, reading, IT, listening and comprehension, managerial skills | Standard classroom technologies, multimedia tools, projector, computer, overhead projector, special equipment |
