Ders Planı

CLASS 1

CLASS 2

CLASS 4

Lesson plan / FOOD LEGISLATION

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Programme Elective
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	S
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To inform students about legal requirements on food and drinks, places where all these are processed, conserved, put on the sale, and consumed.
Course Content	Turkish food codex and product bulletin, regulations on food establishments, regulations on restaurants and culinary establishments, regulations on food safety and hygiene, regulations on water and waste disposal.

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	Basic concepts about legal legislation and terminology
2	Law No. 5996 on veterinary services, plant health, food and feed.
3	Turkish Food Codex Regulation
4	Product Bulletins, Turkish standards
5	Regulation on food production and consumption and supervision
6	Regulations on food packaging and labelling
7	Food hygiene regulations
8	Additives Regulations
9	Mid-term exam
10	Microbiologic criteria bulletin
11	Regulations on foundation and managing food establishments
12	Regulations on water
13	Personel regulations
14	Regulations on waste disposal

Resources

Gıda Mevzuatı ve Kalite Yönetimi, Anadolu Üniversitesi Yayınları, Eskişehir, 2009.
İlgili kanun, yönetmelik ve tebliğler

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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