ECTS - Menu Planning and Presentation
Menu Planning and Presentation (TOUR312) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Menu Planning and Presentation | TOUR312 | General Elective | 3 | 0 | 0 | 3 | 5 |
| 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, Demonstration, Discussion, Question and Answer, Drill and Practice. |
| Course Lecturer(s) |
|
| Course Objectives | The aim of this course is to enable students to make standard recipe and to prepare menu, kinds of food and balanced and enough food. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Specialities of food, balanced and enough food, menu plan, menu preparing, standard recipe making. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Definition of the menu and food healthy | Chapter 1 |
| 2 | The foods and drinks that are need to be feed healthy | Chapter 2 |
| 3 | The foods and drinks that are need to be feed balanced | Chapter 3 |
| 4 | The ratios of the foods and drinks that are need to be feed balanced | Chapter 4 |
| 5 | People need of Food and Drink, The specialities of foods and drinks | Chapter 5 |
| 6 | Vitamins | Chapter 6 |
| 7 | What is menu? What are the factors that are effective on menu planning? | Chapter 7 |
| 8 | Mid-Term | Mid-Term |
| 9 | What is menu? What are the factors that are effective on menu planning? | Chapter 8 |
| 10 | How to prepare a menu | Chapter 9 |
| 11 | What can a menu be effected? | Chapter 10 |
| 12 | Customers choices, Menu types for different conditions. | Chapter 11 |
| 13 | Customers choices, Menu types for different conditions. | Chapter 12 |
| 14 | Menu applications and receipts | Chapter 13 |
| 15 | Review | Review |
| 16 | Final Exam | Final Exam |
Sources
| Course Book | 1. Paul, J. Mcvety. Bradley, J. Ware, Claudette. Leveseque Ware.(2009) Fundamentals of Menu Planning, John Wile & Sons inc. New Jersey |
|---|
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 1 | 20 |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 35 |
| Final Exam/Final Jury | 1 | 45 |
| Toplam | 3 | 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. | |||||
| 3 | Collects, analyzes, interprets, and reports data in scientific research; gains the ability to work in national/international, disciplinary, and multidisciplinary teams. | |||||
| 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. | |||||
| 5 | Effectively uses field-specific technological equipment and information technologies. | |||||
| 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. | |||||
| 7 | Acquires the ability for lifelong learning, access to scientifically proven information, and continuous self-renewal during and after education. | |||||
| 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. | |||||
| 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 | 5 | 80 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 16 | 4 | 64 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | 2 | 5 | 10 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 5 | 5 |
| Prepration of Final Exams/Final Jury | 1 | 20 | 20 |
| Total Workload | 179 | ||