Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

Associate Prof. Dr. Dilek DÜLGER ALTINER

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

1) Understands the importance of hygiene. Explain and understand the general characteristics of microorganisms (bacterias, viruses, fungi, yeast, fungi, algae and protozoa).
2) Explain and understand the beneficial microorganisms and growth media. Comprehend the passage of harmful microorganisms in food. Explains food poisoning and implement ways to protect.
3) Apply and understand food, kitchen, equipment, personnel hygiene. Apply and understand garbage / waste control. Apply and know the pest control. Know general principles of HACCP (Hazard Critical Control Point).

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7	8	9	10
Learning Outcomes
	1	No relation	Middle	No relation	Low	No relation	Middle	No relation	No relation	No relation	No relation
	2	Middle	Middle	No relation	Middle	No relation	Middle	No relation	Middle	No relation	No relation
	3	High	High	No relation	Low	Middle	High	High	Middle	Middle	High

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

INTRODUCTION TO NUTRITION

Course Contents

Information and the importance of hygiene, environment and development of the classification of microorganisms, microorganisms that cause disease and prevention measures to be taken, food, buildings, equipment and staff consists of rules of hygiene.

Weekly Schedule

1) Introduction
2) General information about microorganisms
3) Food contamination
4) Food spoilage-ıı
5) Food Disturbances and Diseases Caused by Food
6) Food Disturbances and Diseases Caused by Food
7) Conservation of Food-I
8) Conservation of Food-II
9) MİD-TERM EXAM
10) Personel Hygiene
11) Personnel Hygiene-Infectious Sources
12) Hygiene Training
13) HACCP System
14) Quality Control Systems
15) Quality Control Systems
16) Final exam

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Discussion

Assessment Methods and Criteria

Contribution of Midterm Examination to Course Grade	30%
Contribution of Final Examination to Course Grade	70%
Total	100%

Language of Instruction

Turkish

Work Placement(s)

Not Required

Course Unit Title	Course Unit Code	Type of Course Unit	Level of Course Unit	Year of Study	Semester	ECTS Credits
Food Safety and Hygiene	GMS105	Compulsory	Bachelor's degree	1	Fall	4