Education Information System

Course Title	Code	Semester	L+U Hour	Credits	ECTS
-	ASC1218	2. Semester	2 + 0	2.0	2.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate
Course Type
Mode of delivery	Face to face
Course Coordinator	Lect. Mete Han ÜNER
Instructor(s)	Mete Han ÜNER
Assistants
Goals	Gains basic knowledge about the clean and hygienic working principles required in industrial kitchens.
Course Content	Physical, Chemical and biological risks. Characteristics of food pathogens and principles of protection.
Learning Outcomes	- Have basic knowledge about food hygiene principles and food safety management systems.

Week	Topics	Learning Methods
1. Week	The Importance of Food Safety, Food Poisoning in Turkey and the World.	Visual Presentation Course Hours Research Preparation, After Class Study Other Activities Verbal Expression
2. Week	Basic Hygiene Knowledge	Verbal Expression Visual Presentation Preparation, After Class Study Research Other Activities Course Hours
3. Week	Hygienic Hand Washing, Practices on Cleaning and Washing Vegetables and Fruits.	Other Activities Verbal Expression Visual Presentation Course Hours Research Preparation, After Class Study
4. Week	Food Contaminants and Spoilage Agents.	Other Activities Verbal Expression Visual Presentation Research Course Hours Preparation, After Class Study
5. Week	Foodborne Pathogens and Their Characteristics I	Verbal Expression Visual Presentation Research Other Activities Preparation, After Class Study Course Hours
6. Week	Foodborne Pathogens and Their Characteristics II	Verbal Expression Preparation, After Class Study Visual Presentation Course Hours Other Activities Research
7. Week	Foodborne Pathogens and Their Characteristics III	Course Hours Preparation, After Class Study Research Verbal Expression Other Activities Visual Presentation
8. Week	Midterm - General Topic Review	Preparation, After Class Study Research Visual Presentation Verbal Expression Course Hours Other Activities
9. Week	HACCP Definition and Importance	Course Hours Preparation, After Class Study Research Visual Presentation Verbal Expression Other Activities
10. Week	HACCP (TS13001) System and Structure I	Course Hours Other Activities Verbal Expression Visual Presentation Research Preparation, After Class Study
11. Week	HACCP (TS13001) System and Structure II	Visual Presentation Course Hours Verbal Expression Preparation, After Class Study Other Activities Research
12. Week	HACCP Application Examples	Course Hours Preparation, After Class Study Research Verbal Expression Visual Presentation Other Activities
13. Week	Food Safety Management Systems I	Course Hours Preparation, After Class Study Research Visual Presentation Other Activities Verbal Expression
14. Week	Food Safety Management Systems II	Course Hours Preparation, After Class Study Research Other Activities Visual Presentation Verbal Expression

Baş, M. (2004). Food Hygiene Safety and HACCP. Ankara

Program Requirements	Contribution Level	DK1	Measurement Method
PY1	2	0	40,60

*DK = Course's Contrubution.

	0	1	2	3	4	5
Course's Level of contribution	None	Very Low	Low	Fair	High	Very High
Method of assessment/evaluation		Written exam	Oral Exams	Assignment/Project	Laboratory work	Presentation/Seminar

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Hours	14	2	28
Preparation, After Class Study	1	14	14
Research	1	14	14
Other Activities	1	5	5
Midterm 1	1	1	1
Homework 1	1	14	14
Final	1	1	1
Total Workload			77
ECTS Credit of the Course			25.5 2.0