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 | - | |||||
| 10 | - | |||||
| 11 | - | |||||
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 | ||