GASTRONOMY AND CULINARY ARTS (TURKISH) PROGRAMME COURSE DESCRIPTION
Name of the Course Unit	Code	Year	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
FOOD SAFETY AND HYGIENE	GAS114	1	2	3+0	3.0	3.0

Objectives and Contents
Objectives of the Course Unit
Contents of the Course Unit	Microbial, chemical and biochemical factors causing food spoilage, microorganisms causing spoilage in major food groups, organoleptic changes, importance of personal hygiene for food workers; kitchen and equipment sanitation, HACCP concept are taught in this course.
Contribution of the Course Intending to Provide the Professional Education