ECTS - Food Production
Food Production (TOUR307) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Food Production | TOUR307 | 3 | 0 | 0 | 3 | 6 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | N/A |
| 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 objective of this course is to understand of the complex and challenging public health issue of food security. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | The connections among diet, the current food and food animal production systems, the environment and public health, factors such as economics, population and equity. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Basic concepts, Cuisine organizations and job descriptions | Chapter 1 |
| 2 | Cuisine characteristics, cuisine equipments, basic cooking methods | Chapter 2 |
| 3 | Characteristics of garnishes and varieties | Chapter 3 |
| 4 | Characteristics of salads and varieties | Chapter 4 |
| 5 | Characteristics of main courses and varieties | Chapter 5 |
| 6 | Characteristics of first courses and varieties | Chapter 6 |
| 7 | Mid-Term | Mid-Term |
| 8 | Hygeine of food and personnel | Chapter 8 |
| 9 | Diseases transmitted by water and food | Chapter 9 |
| 10 | Preparation of garnish varieties and salad varieties | Chapter 10 |
| 11 | Preparation of first courses, Preparation of main courses. | Chapter 11 |
| 12 | Preparation of garnish varieties and salad varieties | Chapter 12 |
| 13 | Preparation of first courses, Preparation of main courses | Chapter 13 |
| 14 | Preparation of garnish varieties and salad | Chapter 14 |
| 15 | Review | Review |
| 16 | Final Exam | Final Exam |
Sources
| Course Book | 1. Zushe. Yosef Blech. (2008), Food Production, 2nd Ed. Wiley Blackwell, Iowa. |
|---|
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 | The skills of understanding, explaining, and using the fundamental concepts of tourism management | X | ||||
| 2 | Analyzing and designing management techniques and practices in tourism organizations | X | ||||
| 3 | Understanding the planning, organizing, executing, coordinating and control functions of tourism management, along with explanation and implementation of them | X | ||||
| 4 | Understanding the strategic, tactical and operational dimensions of the tourism management | X | ||||
| 5 | Ability to use the modern techniques and technological devices of tourism industry | X | ||||
| 6 | Improving the ability to effectively implement the knowledge and skills in alternative tourism areas | X | ||||
| 7 | Concentrating practice along with theoretical frame of tourism management | X | ||||
| 8 | Developing the skills of communication | X | ||||
| 9 | Understanding the trends in the tourism industry | X | ||||
| 10 | Having the quality consciousness in the tourism industry | X | ||||
| 11 | Adopting work ethic and social responsibility in the tourism industry | X | ||||
| 12 | Ability to effectively implement the business knowledge and skills in at least one of the following fields: service, marketing, finance, human resources and accounting in tourism management | X | ||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | 16 | 3 | 48 |
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | |||
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | |||
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 5 | 5 |
| Prepration of Final Exams/Final Jury | 1 | 15 | 15 |
| Total Workload | 116 | ||