Hygiene and Sanitation
Tourism Management - Tourism Administration
Faculty of Tourism
First Cycle (Bachelor's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Hygiene and Sanitation | TUR307 | Elective | Bachelor's degree | 3 | Fall | 6 |
Name of Lecturer(s)
Prof. Dr. Emrah ÖZKUL
Assistant Prof. Dr. Özlem KÜÇÜK
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 | ||
| Learning Outcomes | ||||||||
| 1 | Middle | Low | Middle | Low | High | High | Middle | |
| 2 | Middle | Middle | High | Low | Middle | Middle | Middle | |
| 3 | Low | Middle | Middle | Middle | Middle | High | Low | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Hygiene Management
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) Introduction2) 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
Recommended or Required Reading
1- Hijyen ve Sanitasyon (Mustafa Tayar) Uludağ Üniversitesi Karacabey MYO
2- Hijyen Sanitasyon https://www.eyebreadproject.com/wp-content/uploads/2018/11/hijyen sanitasyon TR.pdf
Planned Learning Activities and Teaching Methods
1) Lecture
2) Question-Answer
3) Discussion
4) Brain Storming
5) Lab / Workshop
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required