Information Package / Course Catalogue
| Course Code | : REH231 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
To give basic information about hygiene and provide knowledgeable students about nutrition and personal hygiene.
In the content of the course information given about personal hygiene and hygiene and sanitation in the process of purchasing, storing, preparing, cooking and service stages of food.
| Lec. Ayşe ARSLAN ÖZKAN |
| 1. | to be able to learn the concepts of hygiene and sanitation. |
| 2. | to understand food hygiene and learn hygiene rules for storage, preparation, cooking and service. |
| 3. | to be able to learn personal hygiene. |
| 4. | to be able to learn kitchen and service areas hygiene and equipment hygiene. |
| 5. | to be able to know about HACCP and food safety management |
| 1. | Bulduk, S.(2007),Gıda ve Personel Hijyeni, Detay Yayıncılık |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 2 | 56 |
| Midterm Examination | 1 | 8 | 1 | 9 |
| Final Examination | 1 | 9 | 1 | 10 |
| TOTAL WORKLOAD (hours) | 75 | |||
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 | |
OÇ-1 | 4 | 4 | 5 | 5 | 4 | 5 | 3 | 3 | 3 | 4 | 4 | 5 | 3 | 5 | 4 | 4 |
OÇ-2 | 4 | 4 | 5 | 5 | 4 | 5 | 3 | 3 | 3 | 4 | 4 | 5 | 3 | 5 | 4 | 4 |
OÇ-3 | 4 | 4 | 5 | 5 | 4 | 5 | 3 | 3 | 3 | 4 | 4 | 5 | 3 | 5 | 4 | 4 |
OÇ-4 | 4 | 4 | 5 | 5 | 4 | 5 | 3 | 3 | 3 | 4 | 4 | 5 | 3 | 5 | 4 | 4 |
OÇ-5 | 4 | 4 | 5 | 5 | 4 | 5 | 3 | 3 | 3 | 4 | 4 | 5 | 3 | 5 | 4 | 4 |