Institutional Food Service II (NUT304) Course Detail

Course Name	Course Code	Season	Lecture Hours	Application Hours	Lab Hours	Credit	ECTS
Institutional Food Service II	NUT304		3	0	0	3	5

Pre-requisite Course(s)
None

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, Team/Group, Brain Storming.
Course Coordinator
Course Lecturer(s)
Course Assistants
Course Objectives	To teach food preparation and cooking methods, providing food safety, HACCP system and ISO 22000 food safety management system and differences between commercial and non-commercial food service systems
Course Learning Outcomes	The students who succeeded in this course; Learn the differences between commercial and non-commercial food service systems Know the importance of food and beverage service and organization and job descriptions. Apply HACCP system in institutional food service systems Evaluate correct food preparation and cooking methods for each food type and food groups in order to prevent food and nutrient losses. Comment food service methods of different countries and comment them in terms of institutional food service systems. Learn economic production and service and cost control
Course Content	Commercial catering staff and organizations, kitchen planning, various food preparation/cooking methods, service methods, hygiene/ HACCP, ISO 22000, cost control methods.

Weekly Subjects and Releated Preparation Studies

Week	Subjects	Preparation
1	Commercial Food service Systems	Read from the source
2	Commercial Food service Staff and Organizations	Read from the source
3	Food Preparation and Cooking Methods ,Sauces, Soups, Garnishes and Vegetables Segments I	Read from the source
4	Food Preparation and Cooking Methods Sauces, Soups, Garnishes and Vegetables Segments II	Read from the source
5	Service Method in Food Service Systems I	Read from the source
6	Service Methods in Food Service Systems II	Read from the source
7	Midterm 1	Read from the source
8	Hygiene in Food Service Systems I	Read from the source
9	Hygiene in Food Service Systems II	Read from the source
10	HACCP and TS EN ISO 22000 in Food Service Systems	Read from the source
11	Checklists Used in Food Service Systems	Read from the source
12	Midterm 2	Read from the source
13	Cost Control in Food Service Systems	Read from the source
14	Project Presentation	Read from the source
15	General Discussion	Read from the source
16	Final Exam	Read from the source

Sources

Course Book	1. Gisslen W, Essentials of Professional Cooking ,John Wiley & Sons Inc, USA, 2004.
	2. Marriott N G, Principles of Food Sanitation, Fourth Edition, An Aspen Publication, Gaithersburg, Mayland, 1999.
	3. Axler B H, Litrides CA. Ctyles of Food Service ,Food and Beverage Service, John Willey& Sons, USA 1990.

Evaluation System

Requirements	Number	Percentage of Grade
Attendance/Participation	-	-
Laboratory	-	-
Application	-	-
Field Work	-	-
Special Course Internship	-	-
Quizzes/Studio Critics	-	-
Homework Assignments	3	5
Presentation	1	5
Project	1	5
Report	-	-
Seminar	-	-
Midterms Exams/Midterms Jury	2	35
Final Exam/Final Jury	1	50
Toplam	8	100

Percentage of Semester Work	50
Percentage of Final Work	50
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	Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary.			X
2	Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share.			X
3	Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values.			X
4	Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them.			X
5	Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions.					X
6	Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team.			X
7	Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings.					X
8	Can make all necessary dietary adjustments where special nutrition is required.			X
9	Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels.			X
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.			X
11	Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries.					X

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	1	10	10
Report
Homework Assignments	2	5	10
Quizzes/Studio Critics
Prepration of Midterm Exams/Midterm Jury	2	5	10
Prepration of Final Exams/Final Jury	1	10	10
Total Workload			126