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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 208FOOD SAFETY AND PERSONAL HYGIENE3 + 04th Semester3

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Compulsory
Course Objective The aim of this course is to give theoretical and practical qualifications for critical kontrol points for food safety and personal hygiene. 
Course Content Definition of food safety, laws for food safety and personal hygiene, the responsibilities of  food and beverage establishments for food safety and personal hygiene.
Prerequisites GMS 209 FOOD SCIENCE AND TECHNOLOGIES
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Gets knowledge and ability for food safety control.

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16PO 17
LO 00145345345345345354
Sub Total45345345345345354
Contribution45345345345345354

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Hours for off-the-classroom study (Pre-study, practice)14228
Mid-terms133
Final examination133
Field Work8216
Total Work Load

ECTS Credit of the Course






78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1HANDE MUTLU ÖZTÜRK
Details 2022-2023 Spring1HANDE MUTLU ÖZTÜRK
Details 2021-2022 Spring1HANDE MUTLU ÖZTÜRK
Details 2020-2021 Spring1HANDE MUTLU ÖZTÜRK
Details 2019-2020 Spring1HANDE MUTLU ÖZTÜRK
Details 2018-2019 Spring1HANDE MUTLU ÖZTÜRK
Details 2017-2018 Spring1HANDE MUTLU ÖZTÜRK
Details 2016-2017 Spring1HANDE MUTLU ÖZTÜRK
Details 2015-2016 Spring1HANDE MUTLU ÖZTÜRK


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 208 FOOD SAFETY AND PERSONAL HYGIENE 3 + 0 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Assoc. Prof. Dr. HANDE MUTLU ÖZTÜRK hmozturk@pau.edu.tr TUR A0022 %80
Goals The aim of this course is to give theoretical and practical qualifications for critical kontrol points for food safety and personal hygiene. 
Content Definition of food safety, laws for food safety and personal hygiene, the responsibilities of  food and beverage establishments for food safety and personal hygiene.
Topics
WeeksTopics
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Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam50Final Exam
Midterm Exam50Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes