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- Information on the Institution
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- Address of İzmir University of Economics
- Academic Authorities
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- List of Programs Offered
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- ECTS Credit Allocation
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- Institutional ECTS Coordinator
- Departmental Erasmus Coordinators
- Degree Programs
- Culinary Arts and Management
- Qualification Awarded
- Level of Qualification
- Specific Admission Requirements
- Qualification Requirements and Regulations
- Recognition of Prior Learning
- Profile of the Program
- Program Outcomes
- Course & Program Outcomes Matrix
- Occupational Profiles of Graduates
- Access to Further Studies
- Program Structure
- Course Structure Diagram with Credits
- Exam Regulations & Assessment & Grading
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COURSE INTRODUCTION AND APPLICATION INFORMATION
cam.sams.ieu.edu.tr
| Course Name | |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| Fall |
| Prerequisites | None | |||||
| Course Language | ||||||
| Course Type | Required | |||||
| Course Level | - | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Discussion | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description |
|
| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Required Materials |
| 1 | Sanitation and Safety in Food Industry | Prereading |
| 2 | The Relationship of Microorganisms to Sanitation | Prereading |
| 3 | Contamination sources of microorganisms and factors influencing microbial growth in food. | Prereading |
| 4 | Personal hygiene and safety rules in kitchen | Prereading |
| 5 | Personal hygiene practices. | Prereading |
| 6 | The role of HACCP in sanitation | Prereading |
| 7 | Cleaning and sanitation | Prereading |
| 8 | MidTerm Exam | |
| 9 | Waste Disposal & Pest Control | Prereading |
| 10 | Storage Sanitation | Prereading |
| 11 | Handling sanitation for some food processing | Prereading |
| 12 | Foodservice Sanitation | Prereading |
| 13 | Water and air sanitation, Risk management | Prereading |
| 14 | Sanitary design and construction for food processing, Management and sanitation. | Prereading |
| 15 | Final Exam | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | Norman G.MARRIOTT,Robert B.GRAVANI, Principles of Food Sanitation, Fifth Edition, Food Science Text Series, Springer publishing, ISBN 0387250255 /413 pages. Richard A.Sprenger,Hygiene for Management, A text for food hygiene cources,Highfield publications, ISBN: 9781906404710 |
| Suggested Readings/Materials | Sekin, Y., Karagözlü, N. 2004. Gıda MikrobiyolojisiGıda Endüstrisi için Temel Esaslar ve Uygulamalar. Literatür yayınevi, İstanbul. 358 sayfa. (Çeviri: Klaus Pichhardt. 1998. Lebensmittelmikrobiologie. Springer Verlag, Berlin. 361 S.) D. Göktan, G. Tunçel. Temel Gıda Hijyeni, Gıda Hijyeni 1. Meta Basım, İzmir 2010. D. Göktan, G. Tunçel. Gıda İşletmelerinde Hijyen, Gıda Hijyeni 2. Meta Basım, İzmir 2010. H.L.M. Lelieveld, M.A. Mosterd, J. Holah. Handbook of hygiene control in the food industry. CRC. http://www.who.int/foodsafety/en/ http://www.who.int/foodsafety/foodbornedisease/general/en/print.html |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | 1 | 15 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 20 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 65 | |
| Weighting of End-of-Semester Activities on the Final Grade | 35 | |
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 16 | 1 | |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 9 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 26 | |
| Final Exams | 1 | 66 | |
| Total | 165 |
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management | X | ||||
| 2 | Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts | |||||
| 3 | Carries best practices in terms of work and food security, safety and hygiene in food production | X | ||||
| 4 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
| 5 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 6 | Possesses visual thinking skils and effectively conveys visual concepts | X | ||||
| 7 | Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member | X | ||||
| 8 | Initiates culinary projects and can assume leadership for success | X | ||||
| 9 | Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning | X | ||||
| 10 | Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways | X | ||||
| 11 | Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data | X | ||||
| 12 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts | X | ||||
| 13 | Follows the developments in field and communicates with colleguages by fleuntly using a foreign language | X | ||||
| 14 | Speaks a second foreign language in intermediate level | |||||
| 15 | Effectively uses technological equipment related to the field | X | ||||
| 16 | Possesses ethical values in the field of Culinary Arts and Management | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest