CLM 101 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Hygiene and Safety

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 101	Fall	3	0	3	6

Prerequisites	None
Course Language	English
Course Type	Required
Course Level	First Cycle
Mode of Delivery	-
Teaching Methods and Techniques of the Course	Discussion Lecture / Presentation
National Occupation Classification	-
Course Coordinator	-
Course Lecturer(s)	Öğr. Gör. Duygu Gizem Saygın
Assistant(s)	-

Course Objectives	This course aims to explain the hygiene rules and sanitation practices for the students to produce safe food.
Learning Outcomes	The students who succeeded in this course; Discuss knowledge of microorganisms, food contamination, and factors that contribute to foodborne illnesses. Explain proper personal hygiene procedures concerning regard to food handling, and correct procedures for receiving, preparing, serving, and storing food products.. Analyze the different hazards that can occur at any point in food preparation and food service. Apply Good Manufacturing Practices and proper design procedures for food safety & quality. Evaluate food safety and quality programs for the food and beverage industry. Classify food safety management systems and recommend preventive measures.
Course Description	In this course, in order to ensure safety in the kitchen; definition and importance of sanitation, importance of microorganisms, sources of contamination, factors affecting microorganism growth, personnel hygiene in food production, safety in the kitchen and HACCP are covered.
Related Sustainable Development Goals

Course Category	Core Courses	X
	Major Area Courses
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation
1	Introduction to the Course
2	Sanitation and Safety in Food Businesses and Service	Norman Marriott, Robert B. Gravani - Principles of Food Sanitation. 2006, Springer (1-15 & 25-67)
3	Food Contamination Sources	Norman Marriott, Robert B. Gravani - Principles of Food Sanitation. 2006, Springer (76-82)
4	Food-borne Diseases	S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 Chapter 2 –Food Poisining and Other Foodborne Hazards (21-74)
5	Purchase and Storage of Food	S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (101-114)
6	Sanitary Procedures in Preperation, Holding, Serving and Displaying of Food	S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (116-134)
7	Allergen Management for Food Businesses	Norman G. Marriott, Robert B. Gravani - Principles of Food Sanitation. 2006, Springer (73-81)
8	Midterm Exam
9	Personal Hygiene and Safety	S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (285-295)
10	Location, Layout and Construction of Premises	S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (161-189)
11	Cleaning Procedures Cleaning Agents & Sanitizers	S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (191-212)
12	Pest Prevention and Control, Water Supply and Disposal of Waste and Environmental Pollution S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (216-279)	S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (216-279)
13	Food Laws and Regulations Quality and Food Standards	S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (311-342)
14	Building Food Safety Programs in Food Businesses	S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP-Springer US, 2000 (380-428)
15	Review of the Semester
16	Final Exam

Course Notes/Textbooks

Norman Marriott, Robert B. Gravani - Principles of Food Sanitation. 2006, Springer (ISBN 978-0-387-25085-4)

S. Roday, Food Hygiene and Sanitation, Mc Graw Hill India, 2011 (ISBN 978-0-070-70020-8)

S. J. Forsythe, P. R. Hayes-Food Hygiene, Microbiology and HACCP, Springer US, 2012 (ISBN 978-1-4757-5254-0)

Suggested Readings/Materials

S. Roller-Essential Microbiology and Hygiene for Food Professionals-CRC Press (2012) (ISBN 9781444121490)

Semester Activities	Number	Weigthing
Participation	1	30
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm	1	30
Final Exam	1	40
Total

Weighting of Semester Activities on the Final Grade	2	60
Weighting of End-of-Semester Activities on the Final Grade	1	40
Total

Semester Activities	Number	Duration (Hours)	Workload
Theoretical Course Hours (Including exam week: 16 x total hours)	16	3	48
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16		0
Study Hours Out of Class	14	6	84
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments			0
Presentation / Jury			0
Project			0
Seminar / Workshop			0
Oral Exam			0
Midterms	1	20	20
Final Exam	1	28	28
		Total	180

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	1	2	3	4	5
1	Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts	-	-	-	-	X
2	Carries best practices in terms of work and food security, safety and hygiene in food production	-	-	-	-	X
3	Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation	-	-	-	-	-
4	Recognizes and evaluates the impact of gastronomy on culture and society	-	-	-	-	-
5	Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member	-	-	X	-	-
6	Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.	X	-	-	-	-
7	Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts	-	-	-	-	-
8	Uses the technological tools related to Gastronomy and Culinary Arts effectively	-	-	-	-	-
9	Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach	-	-	-	-	-
10	Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)	-	-	-	-	-
11	Speaks a second foreign at a medium level of fluency efficiently	-	-	-	-	-
12	Relates the knowledge gained through the history of humanity to the field of expertise	-	-	-	-	-