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Course Code: 
NUT 315
Course Period: 
Autumn
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
0
Credits: 
2
ECTS: 
5
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
The aim of this course is to teach students to produce healthy, hygienic and nutritious food. Learning safe and economical menu planning for different consumer groups, ensuring occupational safety in the kitchen and purchasing-storage processes are also among the objectives of the course.
Course Content: 

Definition and classification of out-of-home nutrition, management and organization of collective nutrition systems, personnel management, kitchen work accidents and occupational safety in the kitchen, total quality management, standard tariffs, menu planning, menu types, equipment used in the kitchen and equipment selection, purchasing and storage processes.

Course Methodology: 
Teaching Methods: 1: Lecture, 2: Case Study, 3: Problem Solving Technics 4: Discussion, 5: Simulation, 6: Group Study
Course Evaluation Methods: 
Assessment Methods: 1:Writing Exam 2: Multiple Choice Test 3: Blank Filling 4: True-False 5: Oral Examination 6: Presentation

Vertical Tabs

Course Learning Outcomes

Learning Outcomes

Program Learning Outcomes

Teaching

Methods

Assessment Methods

1) Defines safe, healthy and hygienic food.

1,8,11

1,2,3,6

1,2,3,4

2) Defines total quality management.

1,8,11

1,2,3,6

1,2,3,4

3) Defines management and organization.

1,8,11

1,2,3,6

1,2,3,4

4) Defines the importance of occupational health and safety.

1,8,11

1,2,3,6

1,2,3,4

5) Explains standard recipes.

1,8,11

1,2,3,6

1,2,3,4

6) It provides menu planning by considering the age, gender, physical activity status of individuals or groups.

1,8,11

1,2,3,6

1,2,3,4

7) Explains how the 'purchasing and storage' process, which is the first step of the food production chain, takes place and the points to be considered in this process.

1,8,11

1,2,3,6

1,2,3,4

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

DEFINITION OF MASS NUTRITION SYSTEMS

 

2

CLASSIFICATION OF MASS NUTRITION SYSTEMS

 

3

MANAGEMENT AND ORGANIZATION

 

4

TOTAL QUALITY MANAGEMENT

 

5

STAFF MANAGEMENT

 

6

OCCUPATIONAL HEALTH AND SAFETY

 

7

MIDTERM

 

8

KITCHEN PLANNING

 

9

STANDARD RECIPES

 

10

MENU PLANNING AND DIFFERENT MENU TYPES

 

11

MENU PLANNING AND DIFFERENT MENU TYPES

 

12

EQUIPMENT USED IN FOOD SERVICE SYSTEMS

 

13

EQUIPMENT SELECTION

 

14

PURCHASING AND STORAGE

 

15

OVERVIEW

 

 

 

Recommended Sources

RECOMMENDED SOURCES

Textbook

 Besin Hijyeni Güvenliği ve HACCP, Yrd.Doç.Dr. Murat Baş, 2004, Ankara

Toplu Beslenme Sistemleri, Saniye Bilici, Murat Baş, 2021, Ankara

Additional Resources

 

 

 

Material Sharing

MATERIAL SHARING

Documents

 

Assignments

 

Exams

 
 

Assessment

ASSESSMENT

IN-TERM STUDIES

NUMBER

PERCENTAGE

Mid-terms

1

80

Assignment

1

20

Total

 

100

CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE

 

60

CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE

 

40

Total

 

100

 

Course’s Contribution to Program

COURSE'S CONTRIBUTION TO PROGRAM

No

Program Learning Outcomes

Contribution

1

Knows chemical structures of nutrients and human nutrition under different conditions thoroughly and uses proper sources for implementation. 

 

 

 

X

 

2

 Gains expertise in the scientific researh methods.

X

 

 

 

 

3

Knows spesific nutritional requirements of children and adolescents, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

 

X

 

 

 

4

Applies professional ethics and legal regulations within the framework of nutrition and diet counseling.

X

 

 

 

 

5

Knows the nutritional requirements specific to the periods of pregnancy and lactation, and performs the necessary action by evaluating this information in an analytical manner under individual and social conditions.

X

 

 

 

 

6

Knows adulthood diseases requiring nutritional therapy and acts regarding those processes.

 

X

 

 

 

7

Develops solutions for social nutrition problems and contributes to the development of plans and policies.

 

 

X

 

 

8

Gains abilitiy to communicate with his/her colleagues and applies the most appropriate and recent techniques in multi-disciplinary work.

 

 

 

X

 

9

Organizes activities aimed at improving nutritional status if necessary by determining the nutritional status of his/her environment.

 

 

X

 

 

10

Develops himself/herself and creativity by following the developments in his/her profession and related technologies, and can take initiative when necessary.

 

X

 

 

 

11

Knows the importance of food service systems institutions on human health and applies total quality management in production processes.

 

 

 

 

X

ECTS

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities

Quantity

Duration

(Hour)

Total Workload (Hour)

Course Duration (Including the exam week: 15x Total course hours)

15

2

30

Hours for off-the-classroom study (Pre-study, practice)

14

3

42

Mid-terms

1

10

10

Homework

1

14

14

Final examination

1

17

17

Total Work Load

 

 

113

Total Work Load / 25 (h)

 

 

4.52

ECTS Credit of the Course

 

 

5