Information Package / Course Catalogue
| Course Code | : ÇS204 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
To get to have enough knowledge and experience to do necessary directions for food hygiene and food control.
To get to have necessary knowledge about true food preference and have enough skills for reliable and nutritive food intake.
| Lec. Mert SOYSAL |
| 1. | To have enough knowledge about food quality control |
| 2. | To have enough information about sanitation and formation of food |
| 3. | Principles of food hygiene |
| 4. | Food analysis methods |
| 5. | Learn about International Food Codex |
| 1. | 1. ARIKBAY, C., Gıda Sektöründe Kalite Yönetim Sistemleri ve HACCP, Milli Prodüktive Merkezi Yayınları No: 660, 2003 |
| 2. | 2. KARAALİ,A., Gıda İşletmelerinde HACCP Uygulamaları ve Denetimi, Ankara,2003 BOZKURT, H., and GÖĞÜŞ, F., Food Quality, |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Midterm Examination | 1 | 15 | 2 | 17 |
| Final Examination | 1 | 15 | 2 | 17 |
| TOTAL WORKLOAD (hours) | 76 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | PÇ-15 | PÇ-16 | PÇ-17 | |
OÇ-1 | 4 | 4 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | 3 | 2 | 2 | 2 | 5 | 5 | |
OÇ-2 | 4 | 4 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | 3 | 2 | 2 | 2 | 5 | 5 | |
OÇ-3 | 4 | 4 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | 3 | 2 | 2 | 2 | 5 | 5 | |
OÇ-4 | 4 | 4 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | 3 | 2 | 2 | 2 | 5 | 5 | |
OÇ-5 | 4 | 4 | 5 | 5 | 4 | 4 | 5 | 4 | 5 | 5 | 3 | 2 | 2 | 2 | 5 | 5 | |