Food Production (TOUR307) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Food Production	TOUR307		3	0	0	3	6

Pre-requisite Course(s)
N/A

Course Language	English
Course Type	N/A
Course Level	Bachelor’s Degree (First Cycle)
Mode of Delivery	Face To Face
Learning and Teaching Strategies	Lecture, Demonstration, Discussion, Question and Answer, Drill and Practice.
Course Coordinator
Course Lecturer(s)	Asst. Prof. Dr. Gonca Güzel Şahin
Course Assistants
Course Objectives	The objective of this course is to understand of the complex and challenging public health issue of food security.
Course Learning Outcomes	The students who succeeded in this course; To define the concepts of food security and describe how food systems relate to public health. To describe how diet, food production, the environment, equity, population and resources inter-relate to impact each other and ultimately human health. To describe factors that have helped shape the current food system To examine the role of Revenue Management and its application within the Rooms Division department To identify three to five opportunities and challenges to encourage dietary behavior change, support sustainable agriculture, improve food security and lessen the environmental and public health impact of food production and consumption.
Course Content	The connections among diet, the current food and food animal production systems, the environment and public health, factors such as economics, population and equity.

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation
1	Basic concepts, Cuisine organizations and job descriptions	Chapter 1
2	Cuisine characteristics, cuisine equipments, basic cooking methods	Chapter 2
3	Characteristics of garnishes and varieties	Chapter 3
4	Characteristics of salads and varieties	Chapter 4
5	Characteristics of main courses and varieties	Chapter 5
6	Characteristics of first courses and varieties	Chapter 6
7	Mid-Term	Mid-Term
8	Hygeine of food and personnel	Chapter 8
9	Diseases transmitted by water and food	Chapter 9
10	Preparation of garnish varieties and salad varieties	Chapter 10
11	Preparation of first courses, Preparation of main courses.	Chapter 11
12	Preparation of garnish varieties and salad varieties	Chapter 12
13	Preparation of first courses, Preparation of main courses	Chapter 13
14	Preparation of garnish varieties and salad	Chapter 14
15	Review	Review
16	Final Exam	Final Exam

Sources

Course Book	1. Zushe. Yosef Blech. (2008), Food Production, 2nd Ed. Wiley Blackwell, Iowa.

Evaluation System

Requirements	Number	Percentage of Grade
Attendance/Participation	1	20
Laboratory	-	-
Application	-	-
Field Work	-	-
Special Course Internship	-	-
Quizzes/Studio Critics	-	-
Homework Assignments	-	-
Presentation	-	-
Project	-	-
Report	-	-
Seminar	-	-
Midterms Exams/Midterms Jury	1	35
Final Exam/Final Jury	1	45
Toplam	3	100

Percentage of Semester Work	55
Percentage of Final Work	45
Total	100

Course Category

Core Courses	X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

The Relation Between Course Learning Competencies and Program Qualifications

#	Program Qualifications / Competencies	Level of Contribution
#	Program Qualifications / Competencies	1	2	3	4	5
1	Have a basic knowledge of theories, facts and principles related to tourism and tourism management.
2	To have information about the economic, cultural, social and environmental dimensions of tourism.
3	Have knowledge of general business and economics and understand the strategies of human resources management, food and beverage applications, accounting and finance, management and marketing and service marketing in tourism enterprises.
4	Knows the national and international legal regulations, social, environmental and professional ethical values related to the field of tourism and develops appropriate behaviors to ethics.
5	Demonstrates reading, comprehension, speaking and writing skills in English at least at the B2 level of European Language Portfolio
6	Demonstrates reading, comprehension, speaking and writing skills at a general level of European Language Portfolio A2 in Russian, French, German or Spanish.
7	Uses the information about Tourism and Hotel Management in the business settings and profession; use information and communication technologies and software related to the field.
8	Carries out the service processes related to Tourism and Hotel Management in line with the needs and demands of the consumers and proposes solutions to the problems that will affect the service processes.
9	Generates professional knowledge from the data and synthesizes, analyzes, interprets and evaluates the produced knowledge; gain the ability of doing research project preparation and using the information in solving the problems; makes personal and professional development permanent
10	He / she takes care of personal care, hygiene, clothing and appearance as required by the tourism sector.
11	Communicates effectively with written, oral, non-verbal and visual ways and demonstrates presentation skills, works effectively as a team and independently.
12	Recognize and understand different cultures and interact with guests from different cultures.

ECTS/Workload Table

Activities	Number	Duration (Hours)	Total Workload
Course Hours (Including Exam Week: 16 x Total Hours)	16	3	48
Laboratory	16	3	48
Application
Special Course Internship
Field Work
Study Hours Out of Class
Presentation/Seminar Prepration
Project
Report
Homework Assignments
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury	1	5	5
Prepration of Final Exams/Final Jury	1	15	15
Total Workload			116