ECTS - Developing Standard Recipes
Developing Standard Recipes (NUT310) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Developing Standard Recipes | NUT310 | 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 teach standardized recipes and the stages involved in developing standardized recipes in institutional food service (IFS) |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Standard recipes and their importance, standard recipes developing stages, standard grammage, sensory evaluation. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Course Overview | Syllabus |
| 2 | Use of standardized recipes in IFS | S1 (Chapter 8, pp. 219–230) |
| 3 | Food groups used in IFS | S2 (Appendix 1) |
| 4 | The process of creating standardized recipes | S1 (Chapter 8, pp. 219–230) |
| 5 | Sensory evaluation | S3 (Chapter 16) |
| 6 | Quality control panel | S3 (Chapter 16) |
| 7 | Midterm Exam | |
| 8 | Creating standardized recipes for meat dishes | S1 (Chapter 8), S2 (Appendix 6, pp. 365–376) |
| 9 | Creating standardized recipes for meat-based vegetable and legume dishes | S1 (Chapter 8), S2 (Appendix 6, pp. 377–380) |
| 10 | Creating standardized recipes for soups, rice, pasta, and pastries | S1 (Chapter 8), S2 (Appendix 6, pp. 383–389) |
| 11 | Creating standardized recipes for olive oil-based vegetable and legume dishes | S1 (Chapter 8), S2 (Appendix 6, pp. 381–382) |
| 12 | Creating standardized recipes for dietary cuisine | S1 (Chapter 5, pp. 157–161) |
| 13 | Student presentations | |
| 14 | Student presentations | |
| 15 | Preparation for the final exam | |
| 16 | Final exam |
Sources
| Course Book | 1. June Payne-Palacio, Monica Theis, Foodservice Management: Principles and Practices, 13th Edition; Pearson, 2016. |
|---|---|
| 2. Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) İçin Ulusal Menü Planlama ve Uygulama Rehberi, TC Sağlık Bakanlığı. 2020. | |
| 3. P.G. Creed, 16 - Sensory quality control in foodservice, Editor(s): David Kilcast, In Woodhead Publishing Series in Food Science, Technology and Nutrition, Sensory Analysis for Food and Beverage Quality Control, Woodhead Publishing, 2010, Pages 316-336 |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | 1 | 20 |
| 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 | 1 | 15 | 15 |
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 10 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 100 | ||