Hygiene and Sanitation
Tourism and Travel Services
Vocational School of Kartepe Tourism
Short Cycle (Associate'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 | OMP122 | Elective | Associate degree | 1 | Spring | 4 |
Name of Lecturer(s)
Associate Prof. Dr. Ömür ALYAKUT
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.
3) Comprehend the passage of harmful microorganisms in food. Explains food poisoning and implement ways to protect.
4) Apply and understand food, kitchen, equipment, personnel hygiene. Apply and understand garbage / waste control. Apply and know the pest control.
5) Know general principles of HACCP (Hazard Critical Control Point).
6) Apply the general principles of HACCP
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | ||
| Learning Outcomes | |||||||||||||||||||||||
| 1 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 5 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 6 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Hygiene and the importance of information, development environments sınıflandırılmasıve microorganisms, microorganisms that cause disease and prevention measures to be taken. Food, buildings, equipment and personal hygiene constitute the rules.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required