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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Faculty of Tourism
  2. Department of Gastronomy and Culinary Arts
  3. Course Structure Diagram with Credits
  4. Aliment Security and Hygiene
  5. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
KON211 - Aliment Security and Hygiene II. SEMESTER 3 +0 3.0
Language of Instruction Türkçe
Course Type Required Courses
Course Instructor(s)
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources
Work Placement Not Applicable
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Introduction to Nutrition Safety and Hygiene.
Week - 2 Hygiene and Sanitation
Week - 3 The Importance of Hygiene in Mass Nutrition Systems (MNS)
Week - 4 Food Hygiene, Definition and Importance
Week - 5 Food Hygiene, Definition and Importance
Week - 6 Personnel Hygiene, Definition and Importance
Week - 7 Causes of food spoilage
Week - 8 Causes of food spoilage
Week - 9 Definition and Importance of HACCP
Week - 10 Definition and Importance of HACCP
Week - 11 Packaging in Food and Beverage Businesses
Week - 12 Packaging in Food and Beverage Businesses
Week - 13 Definition and History of Food Additives
Week - 14 Food Additives Regulation

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

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