Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | BÜLENT ZORLUGENÇ (bzorlugenc@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| This course will provide an understanding of the principles and framework of food safety in order to avoid food contamination and to ensure the hygiene practices in each stage of the food production system, from purchasing to the service stage. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Understand the importance of food safety and personnel hygiene at food and beverage operations. |
PO-4 Identify and practice national and international food safety standards. PO-13 Understand and apply national and international laws, regulations, and professional standardsrelated to gastronomy and culinary arts. |
Examination |
| LO-2 | Identify the factors causing food contamination. |
PO-4 Identify and practice national and international food safety standards. PO-13 Understand and apply national and international laws, regulations, and professional standardsrelated to gastronomy and culinary arts. PO-14 Identify and practice the ethical standards in the field of gastronomy and culinary arts. PO-21 Communicate effectively verbally, non-verbally and in a written way and demonstrate effective presentation skills. |
Examination |
| LO-3 | Gain detailed information about the national and international food safety management systems. |
PO-4 Identify and practice national and international food safety standards. PO-13 Understand and apply national and international laws, regulations, and professional standardsrelated to gastronomy and culinary arts. PO-14 Identify and practice the ethical standards in the field of gastronomy and culinary arts. |
Examination |
| LO-4 | Can define food borne ilnesses |
PO-12 Identify all stages of food & beverage production process, from purchasing to serving, and solve the potential problems that may occur in these stages. PO-13 Understand and apply national and international laws, regulations, and professional standardsrelated to gastronomy and culinary arts. PO-14 Identify and practice the ethical standards in the field of gastronomy and culinary arts. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Hygiene, sanitation, food contamination, food safety, HACCP, personnel hygiene, foodborne diseases | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | - Hygiene and sanitation | Lecture, discussion or Distance Learning |
| 2 | - Basic concepts about food safety. - General situation of food security in the world and Turkey | Lecture, discussion or Distance Learning |
| 3 | - Presentation of expert committees working on food safety | Lecture, discussion or Distance Learning |
| 4 | - Foodborne diseases (infection, intoxication and toxiinfection) | Lecture, discussion or Distance Learning |
| 5 | - Risks in food safety (Biological, Physical, Chemical risks) | Lecture, discussion or Distance Learning |
| 6 | Biological risks - Bacteria (Aeromonas spp., Bacillus spp, Campylobacter spp., Clostridium spp., Escherichia coli, Listeria monucytogenes, Salmonella spp., Shigella spp, Staphylococcus aureus) | Lecture, discussion or Distance Learning |
| 7 | Factors affecting the bacteria growth - Temperature -Oxygen -pH -Water activity | Lecture, discussion or Distance Learning |
| 8 | mid-term exam | |
| 9 | - Viruses - Parasites - Prions | Lecture, discussion or Distance Learning |
| 10 | - Algae - Molds -Yeasts | Lecture, discussion or Distance Learning |
| 11 | Chemical Risks -Pesticides - Chemical fertilizer residues -Veterinary drugs residues -Polycyclic aromatic hydrocarbons (PAH) -Heavy metals -Dioxins - Migration - Detergent disinfectant residues -Food additives | Lecture, discussion or Distance Learning |
| 12 | Relationship of foodstuffs and microorganism | Lecture, discussion or Distance Learning |
| 13 | Food safety and hygiene possibilities in food establishments | Lecture, discussion or Distance Learning |
| 14 | Cleaning, disinfection, hygiene and sanitation applications in food establishments | Lecture, discussion or Distance Learning |
| 15 | Food safety management systems | Lecture, discussion or Distance Learning |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Nevzat Artık, Nevin Şanlıer, Aybuke Ceyhun Sezgin, 2017. Gıda Güvenliği ve Gıda Mevzuatı | |
| Required Course instruments and materials | ||
| Textbook, Projection, Computer | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 2 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 2 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 2 | 10 | 20 |
| b) Search in internet/Library | 10 | 2 | 20 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 2 | 10 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 5 | 2 | 10 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||