ECTS - Institutional Food Service I
Institutional Food Service I (NUT303) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Institutional Food Service I | NUT303 | 5. Semester | 3 | 0 | 0 | 3 | 5 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion, Question and Answer, Problem Solving, Brain Storming. |
| Course Lecturer(s) |
|
| Course Objectives | The course aims to provide knowledge on management and organization in institutional food service systems, mastery of food production flow, kitchen and cafeteria planning, kitchen equipment, installations and new technological developments, as well as processes such as menu planning, purchasing, and storage in institutional food service systems. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Importance of institutional food service systems, management of food services, kitchen and dining hall building plan, equipment in institutional food service systems, menu planning, methods of food purchasing/storage and control, work safety. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Introduction, explanation of the objectives and functioning of the course, preliminary information about institutional food service systems | K1 (Chapters 1–3), K2 (Chapter 1) |
| 2 | Definition, importance and characteristics of institutional food service systems; responsibilities of dietitians in institutional food service systems | K1 (Chapters 1–3), K2 (Chapter 1) |
| 3 | Management and organization in institutional food service systems | K1 (Chapters 1-3, 4, 5), K5 (Chapter 2) |
| 4 | Human resources management in institutional food service systems, organization of staff, job descriptions | K1 (Chapter 5) |
| 5 | Equipment used in institutional food service systems, new technologies | K1 (Chapters 3, 7), K3 (Chapters 6, 7), K5 (Chapter 4) |
| 6 | Equipment used in institutional food service systems, new technologies | K1 (Chapters 3, 7), K3 (Chapters 6, 7), K5 (Chapter 4) |
| 7 | Cooking techniques used in institutional food service systems | K1 (Chapter 13), K5 (Chapter 3) |
| 8 | Cooking techniques used in institutional food service systems | K1 (Chapter 13), K5 (Chapter 3) |
| 9 | Midterm Exam | |
| 10 | Menu management and control | K1 (Chapter 8), K2 (Chapter 10) |
| 11 | Menu management and control | K1 (Chapter 8), K2 (Chapter 10) |
| 12 | Physical conditions in institutional food service systems, kitchen and cafeteria equipment; principles of kitchen planning in institutional food service systems | K1 (Chapters 6, 7), K3 (Chapters 2, 3, 4), K4 (Chapter 4), K5 (Chapters 4, 5, 6) |
| 13 | Principles of kitchen planning in institutional food service systems | K1 (Chapters 6, 7), K3 (Chapters 2, 3, 4), K4 (Chapter 4), K5 (Chapters 4, 5, 6) |
| 14 | Principles of kitchen planning in institutional food service systems | K1 (Chapters 6, 7), K3 (Chapters 2, 3, 4), K4 (Chapter 4), K5 (Chapters 4, 5, 6) |
| 15 | Standard recipes | K1 (Chapter 12), K4 (Chapter 4) |
| 16 | Final Exam |
Sources
| Course Book | 1. Bilici, Saniye, And Murat BAŞ. Toplu Beslenme Sistemleri. Ankara: Hedef Yayıncılık, 2021. |
|---|---|
| 2. Toplu Beslenme Sistemleri(Toplu Tüketim Yerleri) İçin Ulusal Menü Planlama ve Uygulama Rehberi, TC Sağlık Bakanlığı. 2020. | |
| 3. John C. Birchfield, Design and Layout of Foodservice Facilities, 3th Edition; John Wiley & Sons., 2008. | |
| 4. June Payne-Palacio, Monica Theis, Foodservice Management: Principles and Practices, 13th Edition; Pearson, 2015. | |
| 5. Food and Drug Administration. (2013). Food Code 2013. U.S. Department of Health and Human Services. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 1 | 10 |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 10 |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 35 |
| Final Exam/Final Jury | 1 | 45 |
| Toplam | 4 | 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 | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | |||||
| 2 | Identifies and analyzes nutritional problems at the individual and societal levels and produces evidence-based solutions. | X | ||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | X | ||||
| 4 | Plans, implements, and develops policies for appropriate nutrition interventions and education, taking into account the age, gender, socio-cultural, economic, and health status of individuals and communities. | X | ||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | X | ||||
| 6 | Acquires the ability to communicate in writing and orally in Turkish and a second foreign language on topics related to the field of Nutrition and Dietetics. | X | ||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | X | ||||
| 8 | Acts with professional ethics and a sense of responsibility, demonstrating awareness of the universal and societal impacts of the dietitian profession and its legal consequences. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | |||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | |||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 2 | 28 |
| Presentation/Seminar Prepration | 1 | 10 | 10 |
| Project | |||
| Report | |||
| Homework Assignments | 3 | 5 | 15 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 126 | ||