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  • Course Information
    • Course Title Code Semester Laboratory+Practice (Hour) Pool Type ECTS
    Food And Personal Hygiene CTU225 FALL 2+0 Fac./ Uni. E 2
    Learning Outcomes
    1-Understand the definition and importance of hygiene ..
    2-Bacteria, yeasts, molds, viruses, understand and explain the related information
    3-Helpful information on pathogenic micro-organisms and their environments, understand and explain the development.
    4-pathogenic bacteria into food, food poisoning, and control of information on the development of bacteria that can grasp and explain. Food, building, air, water, understand and apply the principles of personal hygiene.
    5-) Pathogenic bacteria into food, food poisoning, and control of information on the development of bacteria that can grasp and explain.
  • ECTS / WORKLOAD
    • ActivityPercentage

    (100)

    		NumberTime (Hours)Total Workload (hours)
    Course Duration (Weeks x Course Hours)14228
    Classroom study (Pre-study, practice)14228
    Assignments0000
    Short-Term Exams (exam + preparation) 0000
    Midterm exams (exam + preparation)40122
    Project0000
    Laboratory 0000
    Final exam (exam + preparation) 60122
    0000
    Total Workload (hours)   60
    Total Workload (hours) / 30 (s)     2 ---- (2)
    ECTS Credit   2
  • Course Content
    • Week Topics Study Metarials
    1 creating hygienic conditions, hygiene hotel kitchens R1. Chapter 1
    2 kitchen floor R1. Chapter 2
    3 Working spaces and interior, intermediate and materials used in hygiene, ventilation R1. Chapter 3
    4 crockery, washing, hand washing, machine wash R1. Chapter 3
    5 garbage and pest control R1. Chapter 4
    6 ways to combat Runts R1. Chapter 4
    7 reptiles and fight, cockroaches and flying insects and ways to combat R1. Chapter 4
    8 cleaning, personal hygiene R1. Chapter 5
    9 Administration of hotels in hygiene measures that must be R1. Chapter 5
    10 personnel should pay attention to features of the employees in terms of the internal organs of the physical and health R1. Chapter 6
    11 Kitchen tools, and considerations when using containers, food poisoning R1. Chapter 7
    12 hygiene in the preparation of baking foodstuffs,. R1. Chapter 8
    13 Hygiene of foodstuffs necessary to apply until servisene R1. Chapter 8
    14 hygienic food service R1. Chapter 8
    Prerequisites -
    Language of Instruction Turkish
    Responsible Öğr. Gör. Hıdır Harbalıoğlu
    Instructors -
    Assistants -
    Resources R1. BULDUK, S., Gıda Ve Personel Hijyeni, Detay Yayıncılık, Ankara, 2010
    Supplementary Book -
    Goals 1. To understand the meaning and the importance of hygiene. 2. Bacteria, yeasts, molds, viruses, and understand relevant information 3. Helpful, pathogenic microorganisms and understand the information about their development environments 4. Pathogenic bacteria into food, food poisoning, and control of information on the development of bacteria able to comprehend 5. understand the principles of Food, building, air, water, personal hygiene
    Content In order to ensure food and personnel hygiene in tourism and hotel management; definition and importance of hygiene and sanitation, food hygiene before, during and after processing, personnel hygiene and personal cleaning rules, causes of deterioration of food, microorganism-human relationship, importance of hygiene in food service, cleaning practices of enterprises, international standards regarding food safety and hygiene, Definition and importance of HACCP.
  • Program Learning Outcomes
    • Program Learning Outcomes Level of Contribution
    1 To learn fundamentals of the tourism and hotel administration field. 4
    2 To learn importance contemporary Technologies related with vocational of tourism and hotel administration. 4
    3 To explain the functions of tourism and hotel management. 4
    4 To know the responsibilities of qualified intermediate staff regarding middle level management and assistant management 4
    5 To know the features of working administration in the business life. 5
    6 To know the importance of research, devolopment and application as an individual and group. 5
    7 To know legal responsibilities of tourism and hotel administrator. 5
    8 To know the importance of following the regulations about one’s own vocation. 5
    9 To recognise most of the documents used in the business life. 5
    10 To know the importance of the tourism income regarding the economy of country. 5
    11 To know the importance of vocational ethics in business life. 5
    12 To run the computer pocket programs related with one’s field. 5
    13 To know and apply cleaning, maintenance, procedures of the protection processes, regarding department related with one;s branch. 5
    14 To Take responsibility for the operation and management phace. 4
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