ECTS - Quality Systems in Food Service
Quality Systems in Food Service (NUT408) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Quality Systems in Food Service | NUT408 | Area Elective | 2 | 0 | 0 | 2 | 4 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Discussion. |
| Course Lecturer(s) |
|
| Course Objectives | The aim is to provide knowledge and skills regarding quality management systems in institutional food service (IFS). |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Definitions and importance of quality, food safety, quality systems and consumer expectation, ISO 9000:2000 quality management system, definition, importance and history of HACCP system, operational prerequisite programs, principles of HACCP, TS EN ISO 22000 and FSSC 22000 food safety management systems, new approaches in food safety. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Introduction, explanation of the course objectives and structure, and an overview of quality systems | Course Information Form |
| 2 | Definition and importance of quality | S1 (Chapter 16) |
| 3 | Food safety and consumer expectations | S1 (Chapter 3) |
| 4 | ISO 9000 Quality Management System | TS EN ISO 9001, Quality management systems – Requirements, (TSE Standard) |
| 5 | Definition, importance, history, objectives and benefits of the HACCP System, and key terms in the HACCP System | S2 (Chapter 1) |
| 6 | HACCP Prerequisite Programmes | S2 (Chapter 3) |
| 7 | HACCP System Preparation Steps | S2 (Chapter 3) |
| 8 | Fundamental Principles and Implementation of the HACCP System | S2(Chapter 3) |
| 9 | Midterm Exam | |
| 10 | Integrated Implementation of the ISO 9000 Quality Management System and the HACCP System | TS EN ISO 9001, Quality management systems – Requirements, (TSE Standard) |
| 11 | HACCP Applications in IFS | S2(Chapter 4) |
| 12 | TS EN ISO 22000 Food Safety Management System | TS EN ISO 22000, Food safety management systems – Requirements for organisations throughout the food chain (TSE Standard) |
| 13 | New Approaches to Food Safety | S2(Chapter 7) |
| 14 | FSSC 22000 Food Safety System | FSSC 22000 Food Safety Management System (TSE Standard) |
| 15 | General Discussion | |
| 16 | Final Exam |
Sources
| Course Book | 1. June Payne-Palacio, Monica Theis, Foodservice Management: Principles and Practices, 13th Edition; Pearson, 2015. |
|---|---|
| 2. Hal King. Food Safety Management Systems.. Cham: Springer International Publishing; 2020 | |
| Other Sources | 3. TS EN ISO 9001, Kalite yönetim sistemleri - Şartlar, (TSE Standardı) |
| 4. TS EN ISO 22000, Gıda güvenliği yönetim sistemleri - Gıda zincirindeki tüm kuruluşlar için şartlar (TSE Standardı) | |
| 5. FSSC 22000 Gıda Güvenliği Sistemi (TSE Standardı) |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 1 | 20 |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 30 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 3 | 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 | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Acquires and applies theoretical and practical knowledge based on current literature in the field of Nutrition and Dietetics. | X | ||||
| 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 | - | |||||
| 10 | - | |||||
| 11 | - | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 2 | 32 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 2 | 28 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | 1 | 15 | 15 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 100 | ||