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Language of Instruction
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Turkish
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Level of Course Unit
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Associate Degree
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Department / Program
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Cooking
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Type of Program
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Formal Education
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Type of Course Unit
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Compulsory
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Course Delivery Method
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Face To Face
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Objectives of the Course
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The aim is to enable students to learn fundamental concepts related to food hygiene and safety, apply hygiene and sanitation rules in the kitchen environment, prevent foodborne risks, and conduct safe production processes in accordance with professional standards. Furthermore, it aims to raise students' awareness of occupational health and safety, environmental consciousness, waste management, and sustainable kitchen practices.
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Course Content
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The course covers concepts of food hygiene and sanitation, microorganisms and their growth conditions in food, foodborne illnesses, personal hygiene rules, kitchen hygiene practices, cross-contamination and prevention methods, proper food storage conditions, the HACCP system, occupational health and safety practices, cleaning and disinfection processes, waste management, environmental awareness, and sustainable kitchen practices. Additionally, practical studies and case analyses are conducted to ensure hygiene standards in the kitchen environment.
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Course Methods and Techniques
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Sınav uygulamalarında yarıyıl sınavına vize konuları dahil edilmektedir.
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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Name of Lecturers
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Instructor Elif YILDIZ TOHUMCU
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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Basic Kitchen Techniques and Management
Food Additives
Food and Personnel Hygiene
Food Science and Technology
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Course Notes
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Prof. Dr. Sıdıka Bulduk- Nutrition Principles and Menu Planning
T.C. ANADOLU ÜNİVERSİTESİ YAYINI NO: 3212 AÇIKÖĞRETİM FAKÜLTESİ YAYINI NO: 2083
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Documents
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Kılıçhan, R., Erciyes Üniversitesi, Turizm Fakültesi, Gastronomi Turizmi: Türkiyede'ki Güncel Destinasyonlar Kurgun, H., Özşeker, D., B., 2016. Gastronomi (Kavramlar, Uygulamalar, Uluslararası Mutfaklar, Reçeteler) Ve Turizm, Detay Yayıncılık Kozak, N. Ve Diğerleri, 2015. Genel Turizm, Detay Yayıncılık Bozok, D. Ve Diğerleri, 2017. Gastronomi Üzerine Araştırmalar, Detay Yayıncılık
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Course Category
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Mathematics and Basic Sciences
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%0
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Engineering
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%0
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Engineering Design
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%0
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Social Sciences
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%20
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Education
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%0
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Science
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%0
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Health
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%10
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Field
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%70
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