ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Culinary | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
General course introduction information
| Course Code: | MASC122 | ||||||||
| Course Name: | Nutrition Principles | ||||||||
| Course Semester: | Spring | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| 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 : | Öğr.Gör. CANSU İZGİ AYDIN | ||||||||
| Course Lecturer(s): |
Assoc. Prof. İLKAY GÖK |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | Nutrition and diet are the basic concepts of the culinary school. Nutritional elements and nutritional principles and menu preparation are covered in this lecture. The aim of the course is to make understand the relation between nutrients and energy, nutritional requirements of people with different sex, ages and working conditions. Students will learn to prepare menus according to the nutritional requirements. |
| Course Content: | The purpose of this course is to introduce the chef candidates with the basics of nutrition and diet. Nutrition is one of the most important concepts of a culinary school. Nutritional elements and nutritional principles and menu preparation are covered in this lecture. The aim of the course is to make understand the relation between nutrients and energy, nutritional requirements of people with different sex, ages and working conditions. |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | Nutrition in General | |
| 2) | Nutrients; Carbohydrates | |
| 3) | Nutrients; Fats | |
| 4) | Nutrients; Proteins | |
| 5) | Micro Nutrients; Vitamins and Minerals | |
| 6) | Metabolism and Energy Requirement | |
| 7) | Mid-term | |
| 8) | Health and Nutrition | |
| 9) | Balancing Energy Intake and Expenditure | |
| 10) | Menu Preperation According to Energy Requirements | |
| 11) | Menus for Special Cases: Illness (Diabetics, Cancer) Pregnancy, Sport | |
| 12) | Menus for Special Cases: Illness (Diabetics, Cancer) Pregnancy, Sport | |
| 13) | Malnutrition: Obesity versus Underweight | |
| 14) | Nutrition and New Issues; Healthy Diets, Dietary Fibers, Sweeteners, Probiotics |
Sources
| Course Notes / Textbooks: | Beslenme Kitabı Prof. Dr. Murat Türkoğlu, Cinius Yayınları, 2012 ISBN 9786051275673 |
| References: | T.C. ANADOLU ÜNİVERSİTESİ YAYINLARI NO: 491 Prof.Dr. Mehmet Demirci Beslenme ISBN 975-97146-4-2 |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
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|---|---|---|---|---|---|
| Program Outcomes | |||||
| 1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |||||
| 2) Calculates the calorie and nutritional value of the foods | |||||
| 3) Arranges, apply and controls the menu | |||||
| 4) Knows the kind of the drinks and presents wine | |||||
| 5) Knows and make pastry | |||||
| 6) Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice. | |||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | 3 |
| 2) | Calculates the calorie and nutritional value of the foods | 5 |
| 3) | Arranges, apply and controls the menu | 5 |
| 4) | Knows the kind of the drinks and presents wine | |
| 5) | Knows and make pastry | |
| 6) | Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice. | 5 |
Learning Activity and Teaching Methods
| Field Study | |
| Expression | |
| Individual study and homework | |
| Lesson | |
| Seminar | |
| Q&A / Discussion |
Assessment & Grading Methods and Criteria
| Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
| Oral Examination | |
| Homework | |
| Observation | |
| Presentation | |
| Case study presentation |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | 1 | % 5 |
| Presentation | 1 | % 10 |
| Midterms | 1 | % 25 |
| Final | 1 | % 60 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 42 |
| Study Hours Out of Class | 14 | 56 |
| Homework Assignments | 14 | 28 |
| Midterms | 1 | 15 |
| Final | 1 | 15 |
| Total Workload | 156 | |