• Türkçe
  • English
Course Code: 
NUT 316
Course Period: 
Spring
Course Type: 
Core
Theoric: 
2
Practice: 
0
Lab: 
0
Credits: 
2
ECTS: 
4
Course Language: 
English
Course Coordinator: 
Courses given by: 
Course Objectives: 
The aim of this course is to teach students how to produce healthy, hygienic and nutritious food. Learning the definitions and differences of disinfection and cleaning, knowing the types of food contamination and ways of transmission, learning the management of preparation, cooking and serving processes, which are the processes of the collective nutrition system, learning the concept of HACCP and supporting programs are also among the objectives of the course.
Course Content: 

Organization of food preparation, cooking and service processes, disinfection, sterilization, cleaning, types of food contamination, ways of contamination/contamination, personnel cleaning, HACCP, budget control

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) Explains disinfection and sterilization.

1,8,11

1,2,3

1,2,3,4,6

2) Explains the service methods.

1,8,11

1,2,3

1,2,3,4,6

3) Explains food safety.

1,8,11

1,2,3

1,2,3,4,6

4) Explains cost control.

1,8,11

1,2,3

1,2,3,4,6

5) Explain the principles of HACCP.

1,8,11

1,2,3

1,2,3,4,6

 

 

Course Flow

COURSE CONTENT

Week

Topics

Study Materials

1

DISINFECTION

 

2

STERILIZATION

 

3

SERVICE METHODS

 

4

SERVICE METHODS

 

5

COOKING IN LARGE SCALES

 

6

COOKING IN LARGE SCALES

 

7

MIDTERM

 

8

FOOD SAFETY

 

9

FOOD SAFETY

 

10

HACCP

 

11

HACCP

 

12

HACCP

 

13

HACCP

 

14

COST CONTROL

 

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

Oral Presentation

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

2

28

Mid-terms

1

8

8

Oral Presentation

1

8

8

Final examination

1

15

15

Total Work Load

 

 

89

Total Work Load / 25 (h)

 

 

3,56

ECTS Credit of the Course

 

 

4