NUTRITION, HYGIENE AND SANITATION

Course Description

The course covers nutrition basics, macro and micronutrients, and food groups. On the other hand, food and beverage employees' personal hygiene, kitchen and tool sanitation, hygiene steps for healthy production, HACCP, ISO, and quality and hygiene standards are taught. Students will learn food safety and consumer health rules for mass food production by the end of the course. It contains information to ensure food safety during storage, preparation, cooking, thawing, and keeping warm, as well as all hygiene factors (personal, production, equipment, etc.). It's taught how to eliminate food-borne disease and poisoning causes, ensure personal and food hygiene, and use quality assurance systems effectively.

NUTRITION, HYGIENE AND SANITATION

Evaluation Tools (Active Term)

Course outcomes

1. 01 students are able to define healthy nutrition
2. 02 students are able to calculate energy in the foods
3. 03 students will able to define the importance of macro nutrients effects on health
4. 04 students will able to define the importance of micro nutrients effects on health
5. 05 students are able to define hygiene and sanitation
6. 06 students are able to identify the outcomes of HACCIP

Course Syllabus

Reference Books & Course Materials

1. 01 1. Motarjemi, Y., Lelieveld, H., & Käferstein, F. (Eds.). (2023). Food safety management: A practical guide for the food industry (2nd ed.). Academic Press.
2. 02 2. Sizer, F. S., Whitney, E. N., & Piché, L. A. (2023). Nutrition: Concepts and controversies (16th ed.). Cengage Learning.
3. 03 3. World Health Organization. (2024). Food safety: Global burden of foodborne diseases and emerging challenges. World Health Organization.
4. 04 4. Zaitun. (2024). Culinary hygiene and sanitation: A systematic literature review. Jurnal Penelitian Pendidikan IPA, 10(8), 598–605.

Learning Outcomes

1. L01 students are able to define HACCP hygiene and sanitation SOLO 4
2. L02 students are able to define and discuss healthy nutrition SOLO 5
3. L03 students are able to calculate energy for carbohysrates, protein and fats SOLO 4
4. L04 Discuss the importance of macro and micro nutrients effects on health SOLO 5
5. L05 Discusses food production methods to maintain hygiene and sanitation during culinary practices. SOLO 5
6. L06 Classify the microorganisms that cause food poisoning. SOLO 3

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies.
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix