Information Package / Course Catalogue
| Course Code | : CUL250 |
| Course Type | : Area Elective |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 2 |
This course covers physical, chemical and biological factors that cause food spoiling, techniques that control food spoiling, organoleptic changes and microorganisms that cause spoiling in major food groups.
The importance and the care of individual hygiene for food staff, the sanitation of kitchen materials and utensils and the concept of HACCP are given.
| Ins. Meliha Yaren BERKTAŞ |
| 1. | Providing individual hygiene |
| 2. | Applying the rules on disinfection and cleanliness |
| 3. | Definition of sanitation |
| 4. | To have knowledge about personnel, water, tools and equipment, workplace and food hygiene |
| 5. | To know the importance of hygiene and sanitation rules in food industry |
| 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 | 4 | 1 | 5 |
| Final Examination | 1 | 4 | 1 | 5 |
| TOTAL WORKLOAD (hours) | 52 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | |
OÇ-1 | 2 | 1 | 3 | 5 | 5 | 5 | 5 |
OÇ-2 | 2 | 2 | 3 | 5 | 5 | 5 | 5 |
OÇ-3 | 2 | 2 | 2 | 5 | 5 | 5 | 5 |
OÇ-4 | 2 | 2 | 2 | 5 | 5 | 5 | 5 |
OÇ-5 | 2 | 2 | 3 | 5 | 5 | 5 | 5 |