Nutrition and Dietetics (English) | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | NUT312 | ||||||||
Course Name: | Institutional Nutrition II | ||||||||
Course Semester: | Spring | ||||||||
Course Credits: |
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Language of instruction: | TR-EN | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Compulsory | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Dr.Öğr.Üyesi AHMET MURAT GÜNAL | ||||||||
Course Lecturer(s): |
Öğr.Gör. ÖMER ÇAĞATAY DEMİR Dr.Öğr.Üyesi AHMET MURAT GÜNAL |
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Course Assistants: |
Course Objectives: | The aim of this course is to define food preparation and cooking in institutional food service systems, recipe standardization, food purchasing methods, food quality control measurements, portion control and food service sytems, food wastes and their control, dishwashing and garbage disposal, kitchen accidents and preventions, measurements of productivity and work simplification. |
Course Content: | Will have information about Mass Feeding Service Systems • learn food preparation stages • Learn cooking principles • They can create standard recipes • Know food purchasing methods • Define the basics of food quality control • They can do portion control • Information about food service methods • Food waste assessment • Information on dishwashing and garbage disposal • make cost control • Learn about accidents and their precautions that may occur in Mass Feeding Systems • They may have information about business facilitation. |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Principles of food preparation and cooking | Reading the relevant notes from the course notes. |
2) | Principles of food preparation and cooking (continued) | Reading the relevant notes from the course notes. |
3) | recipe standardization | Reading the relevant notes from the course notes. |
4) | Purchasing methods in Mass Feeding Systems | Reading the relevant notes from the course notes. |
5) | Standards based on food quality controls | Reading the relevant notes from the course notes. |
6) | Standards based on food quality controls | Reading the relevant notes from the course notes. |
7) | Midterm exam | Reading the relevant notes from the course notes. |
8) | Portion control and food service methods | Reading the relevant notes from the course notes. |
9) | Food waste assessment | Reading the relevant notes from the course notes. |
10) | Dishwashing, trash removal and cost control | Reading the relevant notes from the course notes. |
11) | Accidents and precautions that may occur in Mass Feeding Systems | Reading the relevant notes from the course notes. |
12) | • Business facilitation | Reading the relevant notes from the course notes. |
13) | Portion control and food service methods | Reading the relevant notes from the course notes. |
14) | An overview | Reading the relevant notes from the course notes. |
15) | Final exam | Reading the relevant notes from the course notes. |
Course Notes / Textbooks: | Dersin öğretim elemanı tarafından hazırlanan ders notları ve sunumlar. |
References: | 1-Toplu Beslenme Servisi Yapılan Kurumlarda Sağlıklı Beslenme Rehberi 2- Toplu Beslenme Sektörü Araştırması (Merkezî Mutfaklar)- (METARGEM)2003 |
Learning Outcomes | 1 |
4 |
8 |
9 |
2 |
3 |
5 |
6 |
7 |
10 |
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Program Outcomes | ||||||||||
1) Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature. | ||||||||||
2) Graduates provide preventive health education for individual, family and community by using the information obtained in health field. | ||||||||||
3) Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice. | ||||||||||
4) Graduates fulfill their responsibility to produce scientific knowledge specific to their field, or conduct descriptive research. | ||||||||||
5) Graduates evaluates advanced knowledge and skills in the field of health with a critical approach. | ||||||||||
6) Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned. | ||||||||||
7) Graduates become a role model for colleagues and society through Professional identity. | ||||||||||
8) Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment. | ||||||||||
9) As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities. | ||||||||||
10) Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Graduates have the knowledge of attaining scientific knowledge in the field, monitoring, evaluating and applying current literature. | 5 |
2) | Graduates provide preventive health education for individual, family and community by using the information obtained in health field. | 2 |
3) | Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice. | 2 |
4) | Graduates fulfill their responsibility to produce scientific knowledge specific to their field, or conduct descriptive research. | 4 |
5) | Graduates evaluates advanced knowledge and skills in the field of health with a critical approach. | 4 |
6) | Graduates transfer information and solution proposal for problems to people and institutions concerned about health field in written and verbally; listen to the thoughts, expectations and expectations of the people and institutions concerned. | 5 |
7) | Graduates become a role model for colleagues and society through Professional identity. | 3 |
8) | Graduates are competent enough to understand the anatomy, physiological functions and behavior of healthy individuals and/or the patients; it is empowering to understand the relationship between the individual's health and the physical and social environment. | 3 |
9) | As an individual, he acts in accordance with laws, regulations, legislation and professional codes of ethics regarding his duties, rights and responsibilities. | 4 |
10) | Cooperate with persons from related disciplines and act in accordance with social, scientific, cultural and ethical values at the stages of data collection, interpretation, application and announcement of results related to the health field. | 4 |
Expression | |
Lesson | |
Group study and homework | |
Problem Solving | |
Report Writing |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Group project | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Homework Assignments | 4 | % 10 |
Midterms | 1 | % 40 |
Final | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 14 | 3 | 42 |
Study Hours Out of Class | 14 | 3 | 42 |
Homework Assignments | 4 | 3 | 12 |
Midterms | 1 | 20 | 20 |
Final | 1 | 30 | 30 |
Total Workload | 146 |