Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
FOOD LEGISLATION	GMS4116617	Fall Semester	2+0	2	5

Course Program

Prerequisites Courses
Recommended Elective Courses

Language of Course	Turkish
Course Level	First Cycle (Bachelor's Degree)
Course Type	Required
Course Coordinator	Assist.Prof. Emine OLUM
Name of Lecturer(s)	Lect. Hilal ATA
Assistant(s)
Aim	To explain the importance of food control and legislation, legal regulations regarding food, current legislation and factors that disrupt food safety.
Course Content	This course contains; Introduction to food control and legislation,Importance of food control,Food control and legislation of relating to law,Laws and regulations about food production, consumption and control.,Examining regulations,Turkısh Food Codex,Examining Turkısh Food Codex product report I,Examining Turkısh Food Codex product report II,Food product and selling in legislation,Legal arrangements in food production, processing and storage.,Food pollution and causes,Food packaging and principles of labelling,Cocoa and chocolate products communique, Coffee and coffee extracts communiqué ,Meat and meat products communique, Egg communiqué, Oil and olive oil communiqué .

Course Learning Outcomes	Teaching Methods	Assessment Methods
Evaluates the legislation in terms of food safety.	9	C
Discusses legal regulations and practices regarding food.	10	C
Explains the regulations regarding the production and consumption of foods	16, 9	C
Interprets the legal regulations in the legislation.	1, 16	C
Evaluates the importance of food control and legislation.	10, 9	C

Teaching Methods:	1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method
Assessment Methods:	C: Multiple-Choice Exam

Course Outline

Order	Subjects	Preliminary Work
1	Introduction to food control and legislation
2	Importance of food control
3	Food control and legislation of relating to law
4	Laws and regulations about food production, consumption and control.
5	Examining regulations
6	Turkısh Food Codex
7	Examining Turkısh Food Codex product report I
8	Examining Turkısh Food Codex product report II
9	Food product and selling in legislation
10	Legal arrangements in food production, processing and storage.
11	Food pollution and causes
12	Food packaging and principles of labelling
13	Cocoa and chocolate products communique, Coffee and coffee extracts communiqué	Reading the cocoa and chocolate products communiqué
14	Meat and meat products communique, Egg communiqué, Oil and olive oil communiqué	Reading the Meat and meat products communiqué, Egg communiqué, Fat and olive oil communiqué

Resources

Altuğ Onoğur, T., Elmacı, Y., Demirağ, K. Gıda Kalite Sağlama. Sidas yayıncılık, İzmir, 2011. Türk Gıda Kodeksi (http://www.tarim.gov.tr/Sayfalar/Mevzuat.aspx) Elif Öztetik. Gıda Mevzuatı ve Kalite Yönetimi. Anadolu Üniversitesi Sahaf Yayınevi.

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
No	Program Qualification	Contribution Level
No	Program Qualification	1	2	3	4	5
1	Recognizes educational resources and application equipments in the field of gastronomy.
2	Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.			X
3	Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4	Develops creative menus using new technologies and production methods
5	Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.	X
7	Designs menus within the framework of professional ethics and health principles.			X
8	Considers cooking as a chemical reaction.
9	Provides solutions to problems encountered in professional life.
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.				X
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.					X
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.					X

Assessment Methods

Contribution Level	Absolute Evaluation
Rate of Midterm Exam to Success		50
Rate of Final Exam to Success		50
Total		100

ECTS / Workload Table
Activities	Number of	Duration(Hour)	Total Workload(Hour)
Course Hours	14	3	42
Guided Problem Solving	7	2	14
Resolution of Homework Problems and Submission as a Report	5	4	20
Term Project	3	3	9
Presentation of Project / Seminar	1	5	5
Quiz	0	0	0
Midterm Exam	8	2	16
General Exam	15	2	30
Performance Task, Maintenance Plan	0	0	0
Total Workload(Hour)			136
*Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30=(136/30)**			5
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.

Detail Informations of the Course