Akademik Dersler - Tanıtım

Last Updated: 06/10/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
AŞÇ126 - Hygiene and Quality in the Kitchen	II. SEMESTER	2 +0	3.0

Language of Instruction	Türkçe
Course Type	Required Courses
Course Instructor(s)	DOÇ. DR. DÖNÜŞ ÇİÇEK
Mode of Delivery	Face to face
Place of Delivery	On Campus
Used Educational Platforms	Face-to-face
Prerequisites	There is no prerequisite or co-requisite for this course.
Courses Recomended	-
Recommended Resources	Tayar, M. ve Alyurt, Ö. (2023). Ağırlama Sektöründe Gıda Hijyeni. Pegem Akademi Yayıncılık; Bilici, S., Uyar, F., Beyhan, S. ve Sağlam, F. (2008). Besin Güvenliği. Ankara: T.C. Sağlık Bakanlığı Temel Sağlık Hizmetleri Genel Müdürlüğü Beslenme ve Fiziksel Aktiviteler Daire Başkanlığı.
Work Placement	Not Applicable
Aims of the Course	The aim of this course is to ensure that students comprehend the fundamental principles of hygiene, sanitation, food safety, and quality management in kitchens, and to provide them with the knowledge and skills to apply these principles throughout the processes of food preparation, cooking, storage, and presentation. Within the scope of the course, it is intended to develop awareness and professional responsibility toward sustainable kitchen practices through the prevention of food waste, the efficient use of water and energy, and the proper management of waste, in addition to the production of safe and high-quality food.

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1	LO-1	The concept of Hygiene and Sanitation	Lecture Question & Answer Case Study
Week - 2	LO-1	Sanitation in Food Producing Establishments	Lecture Question & Answer Case Study
Week - 3	LO-3	Food Hygiene	Lecture Question & Answer Case Study
Week - 4	LO-2	Personal Hygiene	Lecture Case Study
Week - 5	LO-1 LO-3	Cleaning of Dishes in Terms of Food Hygiene and Safety	Lecture Question & Answer Case Study
Week - 6	LO-1 LO-3	Water hygiene	Lecture Question & Answer Case Study
Week - 7	LO-4	Quality and the importance of quality for food businesses	Lecture Case Study
Week - 8	LO-4	Systems Used in Food Sanitation	Lecture Question & Answer Case Study
Week - 9	LO-4	Food Safety System (HACCP)	Lecture Question & Answer Case Study Research and Inquiry
Week - 10	LO-4	ISO 22000 Food Safety Management System	Lecture Question & Answer Case Study
Week - 11	LO-4	TS EN ISO 14001 Standard	Lecture Question & Answer Case Study
Week - 12	LO-5	Work accidents and precautions in the kitchen	Lecture Question & Answer Research and Inquiry
Week - 13	LO-1	Case Studies	Lecture Question & Answer Discussion Case Study Research and Inquiry
Week - 14	LO-4	Case Studies	Lecture Question & Answer Discussion Case Study Research and Inquiry

No content has been provided.

No content has been provided.

Open-Ended Test Multiple Choice Test Short-Answer Test True-False Test Fill-in-the-Blank Test Homework

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