Information Package / Course Catalogue
| Course Code | : AŞL110 |
| 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 |
The goals of this lesson are introduce to microbiological, chemical and physical factors that cause food spoilage, microorganisms and coping methods, food control methods and the importance of personal hygiene for employees; kitchen and tool sanitation.
Food hygiene and hygiene rules, microorganisms and contamination sources, sanitation, food safety and control methods, causes of contamination, food allergy, food quality control
| Lec. Ahu SEZGİN |
| 1. | Learn the basic concepts of food hygiene, contamination in foods, and sources of microorganism contamination. |
| 2. | Learn food safety and quality systems. |
| 3. | Learning food safety control methods |
| 4. | Learn about foodborne illnesses and food poisoning. |
| 5. | Learn about food intolerance and allergy. |
| 6. | Learn how to take samples from foods. |
| 7. | Learn the packaging and labeling processes of food products. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 50 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 5 | 5 | 5 | 5 | 5 |
OÇ-2 | |||||
OÇ-3 | |||||
OÇ-4 | |||||
OÇ-5 | |||||
OÇ-6 | |||||
OÇ-7 | |||||