Information Package / Course Catalogue
| Course Code | : |
| Course Type | : |
| Couse Group | : |
| Education Language | : |
| Work Placement | : |
| Theory | : 0 |
| Prt. | : 0 |
| Credit | : 0 |
| Lab | : 0 |
| ECTS | : |
| 1. | to learn about hygiene and sanitation. |
| 2. | to understand food hygiene and learn hygiene rules for storage, preparation, cooking and service. |
| 3. | to learn about personal hygiene. |
| 4. | to learn about kitchen and service areas hygiene and equipment hygiene. |
| 5. | 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 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 2 | 42 |
| Midterm Examination | 1 | 5 | 1 | 6 |
| Final Examination | 1 | 5 | 1 | 6 |
| TOTAL WORKLOAD (hours) | 54 | |||
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 | PÇ-18 | PÇ-19 | |
OÇ-1 | 5 | 4 | 5 | 4 | 3 | 4 | 2 | 4 | 3 | 5 | 4 | 3 | 4 | 3 | 5 | ||||
OÇ-2 | 5 | 4 | 5 | 4 | 3 | 4 | 2 | 4 | 3 | 5 | 4 | 3 | 4 | 3 | 5 | ||||
OÇ-3 | 5 | 4 | 5 | 4 | 3 | 4 | 2 | 4 | 3 | 5 | 4 | 3 | 4 | 3 | 4 | ||||
OÇ-4 | 5 | 4 | 5 | 4 | 3 | 4 | 2 | 4 | 3 | 5 | 4 | 3 | 4 | 3 | 4 | ||||
OÇ-5 | 5 | 4 | 5 | 4 | 3 | 4 | 2 | 4 | 3 | 5 | 4 | 3 | 4 | 3 | 4 | ||||