Description of Individual Course Units
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Offered By |
Gastronomy and Culinary Arts |
Level of Course Unit |
First Cycle Programmes (Bachelor's Degree) |
Course Coordinator |
ASSISTANT PROFESSOR ASLI EMINE ÖZEN DE HAAS |
Offered to |
Gastronomy and Culinary Arts |
Course Objective |
The aim is to gain; safe food production, teaching and adoption of cleaning, disinfection, hygen and sanitation concepts for food businesses, food hygiene, personel hygiene, business hygiene, water cleaning, effects of pathogenic microorganisms on foods and human, food poisining, legal and ethical responsibilities. |
Learning Outcomes of the Course Unit |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
1. Schmidt R.H., Rodrick G.E., 2003. Food Safety Handbook. John Wiley & Sons, Inc. |
Planned Learning Activities and Teaching Methods |
Will be announced. |
Assessment Methods |
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*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable. |
Further Notes About Assessment Methods |
None |
Assessment Criteria |
Will be announced. |
Language of Instruction |
Turkish |
Course Policies and Rules |
Will be announced. |
Contact Details for the Lecturer(s) |
Will be announced. |
Office Hours |
Will be announced. |
Work Placement(s) |
None |
Workload Calculation |
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Contribution of Learning Outcomes to Programme Outcomes |
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