HYGINE AND SANITATION
- Course
- SGBL100 - HYGINE AND SANITATION
- Department
- Faculty of Health Sciences
- Course Type
- Course
- Status
- Required
- Language
- Turkish
- Credit
- 3
- ECTS
- 0
- T+P+L
- 3 + 0 + 0
- Course Coordinator(s)
- Asst. Prof. Dr. Afet ARKUT
- Prerequisite
- -
- Keywords
Course Description
HYGINE AND SANITATION
HYGINE AND SANITATION
Evaluation Tools (Active Term)
No evaluation items have been defined.
Course outcomes
No course outcomes have been defined yet.
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Hijyen ve Sanitasyonun Önemi |
| Week 2 | Terimler |
| Week 3 | Enfeksiyona neden olan mikroorganizma çeşitleri |
| Week 4 | Mikroorganizmaların Çoğalma Aşamaları |
| Week 5 | Mikrobiyal gelişmeyi etkileyen faktörler |
| Week 6 | Mikroorganizmaların Yıkımlanması |
| Week 7 | ARA SINAV HAFTASI |
| Week 8 | ARA SINAV HAFTASI |
| Week 9 | Kişisel Hijyen Uygulamaları |
| Week 10 | El Yıkama Yöntemleri |
| Week 11 | Kişisel Koruyucu Ekipmanlar (Bone, Make, Eldiven....) |
| Week 12 | Tuvalet Hijyeni |
| Week 13 | Dezenfeksiyon ve Dezenfektanlar |
| Week 14 | Temizlik ve Aşamaları |
| Week 15 | Atıklar ve Pest- Kontrol |
Reference Books & Course Materials
No reference books have been listed.
Learning Outcomes
No learning outcomes have been defined.
Program Outcomes
- P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
- P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
- P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
- P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
- P05 5. Students will be able to compete at national and international scales.
- P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
- P07 7. Students will be able to organize and manage catering events.
- P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
- P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
- P10 10. Students will be able to apply food and beverage cost control methods.
- P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
- P12 12. Students will be able to plan and maintain the professional processes.
- P13 13. Students will be able to acquire and develop entrepreneurial ability.
- P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
- P15 15. Students will be able to have knowledge of a foreign language at basic level.
Po-Lo Matrix
The PO-LO matrix has not been populated yet.