| Course Name | Food and Personel Hygiene |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| MTOI 223 | Fall/Spring | 3 | 0 | 3 | 5 |
| Prerequisites | None | |||||
| Course Language | Turkish | |||||
| Course Type | Elective | |||||
| Course Level | Short Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In order to enhance the hygiene of food and personel in tourism and hotel management; definition and importance of hygiene and sanitation, food hygiene before, during and after processing, personel hygiene and personal hygiene practices, causes of food decay, relationship of microorganism and human, importance of hygiene in food service, cleaning practices of enterprise, international standards of food security and hygiene, definition importance of HACCP. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to Sanitation and Hygiene | Prereading |
| 2 | Importance of Hygiene in Mass Feeding Systems | Prereading |
| 3 | Food hygiene in pre-processing, foodborne diseases, food poisoning | Prereading |
| 4 | Food hygiene in processing | Prereading |
| 5 | Sanitation rules for storage, packaging and labelling | Prereading |
| 6 | Personel hygiene and personal hygiene practices, periodic health checks | Prereading |
| 7 | Midterm | Prereading |
| 8 | Causes of food decat | Prereading |
| 9 | Relation between microorganism and human | Prereading |
| 10 | Cleaning operations, areas of toilet and hand cleaning in working place | Prereading |
| 11 | Entrances and exits of plant | Prereading |
| 12 | Food service hygiene | Prereading |
| 13 | Food security and standards related with food hygiene | Prereading |
| 14 | Definition and importance of HACCP | Prereading |
| 15 | Review of semester | |
| 16 | Final exam |
| Course Notes/Textbooks | |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | 16 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 3 | 25 |
| 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 |
| 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 | 2 | 32 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 3 | 3 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 5 | |
| Final Exams | 1 | 5 | |
| Total | 99 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | To have knowledge about the theories, concepts, methods and tools that constitute the basis of tourism and hotel management | X | ||||
| 2 | To be able to use the knowledge gained in the field of tourism in the field of application. | X | ||||
| 3 | To be able to act in accordance with social, scientific, cultural, legal and ethical values related to its field. | X | ||||
| 4 | To be able to develop sales marketing strategies of enterprises in tourism sector. | X | ||||
| 5 | To be able to interpret the relationship between the economy of the country and tourism economy. | X | ||||
| 6 | To be able to develop himself/herself socially and academically by following the developments in and out of the field. | X | ||||
| 7 | To be able to follow information about tourism and hotel management and communicate with colleagues by using two foreign language. | X | ||||
| 8 | To have knowledge and skills about kitchen services and techniques, to be able to apply catering and service procedures. | X | ||||
| 9 | To use information and communication technologies together with computer programs at the level required by the field of tourism and hotel management. | |||||
| 10 | To be able to provide continuous development by evaluating the acquired knowledge and skills with total quality management approach. | |||||
| 11 | To be able to apply the strategies by comprehending front office, housekeeping, food and beverage and human resources, accounting departments located in the hotel business. | |||||
| 12 | To be able to plan and organize meetings, congresses, conferences and fairs. | X | ||||
| 13 | To be able to understand the working area of travel agencies and tour operators and perform ticketing, product development and package tour design. | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
