1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 736 CULINARY (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
ASC 227HYGIENE AND SANITATION2 + 01st Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective This course provides students with the legislation and the rules of hygiene in accordance with the rules of personal hygiene, cleaning and disinfection of providing and operating the application aimed to gain competencies
Course Content Ensure personal hygiene, cleaning and disinfection of business rules apply
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
11 personal Hygiene 2 Personal Hygiene Rules 3 Personal Hygiene Rules Toilets and Hand Washing Areas of enterprises 4 Toilets and Hand Washing Areas of enterprises 5 Periodic Health Checks 6 Your Inputs and Outputs 7 Cleaning Supplies 8 Food Premises Cleaning and Disinfection

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
Sub Total            
Contribution000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Assignments14114
Mid-terms188
Final examination188
Presentation / Seminar Preparation166
Internet Searching/ Library Study14114
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall2FİGEN YÜCE


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 227 HYGIENE AND SANITATION 2 + 0 2 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer FİGEN YÜCE fyuce@pau.edu.tr TMYO B0004 %70
Goals This course provides students with the legislation and the rules of hygiene in accordance with the rules of personal hygiene, cleaning and disinfection of providing and operating the application aimed to gain competencies
Content Ensure personal hygiene, cleaning and disinfection of business rules apply
Topics
WeeksTopics
1 General microbiology
2 Hygiene and sanitation, sanitation and food safety concepts
3 Food and personnel hygiene
4 Risks threatening food safety
5 Foodborne illnesses
6 Food safety management systems: HACCP and ISO 22000, Critical control points
7 Food safety management systems: HACCP and ISO 22000, Critical control points
8 Food safety management systems: HACCP and ISO 22000, Critical control points
9 The importance of cleanliness and hygiene in the kitchen environment
10 Midterm
11 Hygiene and sanitation rules to be followed in the preparation of the products, after cooking and during service
12 Food Preservation Methods
13 Hygiene and Sanitation (General repetition)
14 Hygiene and Sanitation (General repetition)
Materials
Materials are not specified.
Resources
ResourcesResources Language
Bulduk, S., 2010. Gıda ve Personel Hijyeni. Detay Yayıncılık, Ankara.Türkçe
Koçak, N., 2010. Yiyecek ve İçecek İşletmelerinde Gıda ve Personel Hijyeni. Detay Yayıncılık, Ankara.Türkçe
Tayar, M., Hecer, C., 2013. Hazır Yemek Sistemleri. Dora Yayıncılık, Bursa.Türkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes