ECTS - Institutional Food Service II
Institutional Food Service II (NUT304) Course Detail
Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
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Institutional Food Service II | NUT304 | 6. Semester | 3 | 0 | 0 | 3 | 5 |
Pre-requisite Course(s) |
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N/A |
Course Language | English |
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Course Type | Compulsory Departmental Courses |
Course Level | Bachelor’s Degree (First Cycle) |
Mode of Delivery | Face To Face |
Learning and Teaching Strategies | Lecture, Team/Group, Brain Storming. |
Course Lecturer(s) |
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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;
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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 |
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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. |
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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 |
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Percentage of Final Work | 50 |
Total | 100 |
Course Category
Core Courses | X |
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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 |
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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 |