| Course Objectives: |
The aim of this course is to define the institutional food service systems and caterings, development of international catering systems, management and control of food service systems, job description, work schedule and work necessities of personal working in institutional food service systems staff training programs and tools, kitchen planning and layouts, materials and utensils in kitchens and cafeterias and their properties, HACCP implementations in catering systems, methods applied in purchasing foods, food quality definitions, menu planning and their evaluation.
|
| Course Content: |
They will have knowledge about Mass Feeding systems.
• Explain the job descriptions in the systems of mass feeding.
• The vehicle-rider will be used at all stages of the Mass Feeding System.
• Learn menu planning and Evaluation for Mass Feeding Systems.
• Learn what HACCP is and learn about HACCP principles.
• They will learn all stages (purchasing, storage, service) of Mass Feeding Systems.
• Learn about management and auditing in Mass Feeding Systems. |
| Week |
Subject |
Related Preparation |
| 1) |
The development of Mass Feeding Systems and the view of the world on Mass Feeding Systems. |
Reading the relevant notes from the course notes. |
| 2) |
Definition of Mass Feeding Systems. |
Reading the relevant notes from the course notes. |
| 3) |
Management and Auditing in Mass Feeding Systems. |
Reading the relevant notes from the course notes. |
| 4) |
The work schedule for each task in the organizational chart of the Mass Feeding Systems, |
Reading the relevant notes from the course notes. |
| 5) |
Job descriptions of personnel working in Mass Feeding Systems |
Reading the relevant notes from the course notes. |
| 6) |
Personnel in-service training programs and equipment used |
Reading the relevant notes from the course notes. |
| 7) |
Midterm exam |
Reading the relevant notes from the course notes. |
| 8) |
Kitchen plan and kitchen utensils in mass feeding systems |
Reading the relevant notes from the course notes. |
| 9) |
Tools and properties used in Mass Nutrition System Kitchens |
Reading the relevant notes from the course notes. |
| 10) |
HACCP Applications |
Reading the relevant notes from the course notes. |
| 11) |
Methods of nutrition in collective nutrition systems |
Reading the relevant notes from the course notes. |
| 12) |
Quality Definitions |
Reading the relevant notes from the course notes. |
| 13) |
Menu planning and menus control |
Reading the relevant notes from the course notes. |
| 14) |
Kitchen plan and kitchen utensils in mass feeding systems |
Reading the relevant notes from the course notes. |
| 15) |
Final exam |
Reading the relevant notes from the course notes. |
| |
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. |
4 |
| 3) |
Graduates take responsibility as individuals and team members to solve complex and unforeseen problems encountered in the field of practice. |
5 |
| 5) |
Graduates evaluates advanced knowledge and skills in the field of health with a critical approach. |
5 |
| 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. |
3 |
| 7) |
Graduates become a role model for colleagues and society through Professional identity. |
5 |
| 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. |
5 |
| 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. |
5 |
ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
