NUTRITION AND DIETETICS (MASTER) (WITH THESIS) | |||||
Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 |
Course Code: | 3013002002 | ||||||||
Ders İsmi: | Management and Organization of Collective Nutrition Systems | ||||||||
Ders Yarıyılı: |
Spring |
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Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: | |||||||||
Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Anabilim Dalı/Lisansüstü Seçmeli | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
Course Objectives: | Within the scope of this course, to enable students to acquire advanced theoretical knowledge specific to organizations providing mass nutrition services in different fields and to gain raw material purchasing, storage and menu planning skills specific to the target audience. |
Course Content: | Management and organization in mass nutrition systems, menu control, raw material selection, purchasing and storage techniques |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Definition and importance of collective nutrition systems | PPT |
2) | Types of mass feeding systems/ new production systems | PPT |
3) | Management and organization | PPT |
4) | Kitchen/dining hall planning | PPT |
5) | Menu management and Purchasing methods | PPT |
6) | Raw material quality criteria and storage techniques | PPT |
7) | Occupational safety in Mass Nutrition Services | PPT |
8) | Midterm | |
9) | Student presentations | PPT |
10) | Student presentations | PPT |
11) | Student presentations | PPT |
12) | Student presentations | PPT |
13) | Student presentations | PPT |
14) | Student presentations | PPT |
15) | Student presentations | PPT |
16) | Final Exam |
Course Notes / Textbooks: | Dersin öğretim elemanı tarafından hazırlanan PPT, öğrenci makale sunumları |
References: | 1- T.C. Sağlık Bakanlığı TOPLU BESLENME SİSTEMLERİ (TOPLU TÜKETİM YERLERİ) İÇİN ULUSAL MENÜ PLANLAMA VE UYGULAMA REHBERİ, Ankara, 2020. 2- Prof. Dr. Yasemin Beyhan; Toplu Beslenme Sistemlerinin Yönetim ve Organizasyonu, Ankara Nobel Tıp Yayınları, ISBN 9786059215633, 2018. 3- Spears M and Gregoire. Foodservice Organizations. A managerial and systems approach (6th ed), Upper Saddle River NJ, Prentice Hall, 2007. |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
5 |
4 |
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Program Outcomes | ||||||||||
1) To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. | ||||||||||
2) Takes at least two out-of-field courses in the training programs. | ||||||||||
3) Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results. | ||||||||||
4) Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | ||||||||||
5) Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods. | ||||||||||
6) Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies. | ||||||||||
7) It develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. | ||||||||||
9) Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. | ||||||||||
10) They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. | ||||||||||
11) To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | To be able to use theoretical and practical knowledge in the field of Nutrition and Dietetics with sufficient knowledge in the basic health field and Nutrition and Dietetics profession. | |
2) | Takes at least two out-of-field courses in the training programs. | |
3) | Gains the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report the results. | |
4) | Ability to detect, define, interpret, formulate and solve problems in the field of Nutrition and Dietetics; For this purpose, it selects and applies appropriate analysis and intervention approaches. | |
5) | Understanding and interpreting a process, event, case, equipment or product and solving related problems with a holistic perspective and contemporary methods. | |
6) | Ability to develop, select and use up-to-date and functional tools required for field applications, as well as effectively use information technologies. | |
7) | It develops a positive attitude towards lifelong learning and turns it into behavior. | |
8) | To be able to communicate verbally and in writing in Turkish at national and international level on professional issues by using professional knowledge and skills. | |
9) | Nutrition and Dietetics can direct their learning by critically evaluating the knowledge and skills at the level of expertise they have acquired. | |
10) | They can use the knowledge, problem solving and/or application skills they have absorbed in the field of Nutrition and Dietetics in interdisciplinary studies. | |
11) | To be able to use at least one foreign language to access and evaluate the international literature in the field and use it for professional development. |
Course | |
Homework | |
Örnek olay çalışması |
Semester Requirements | Number of Activities | Level of Contribution |
Presentation | 1 | % 20 |
Midterms | 1 | % 30 |
Semester Final Exam | 1 | % 50 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 50 | |
PERCENTAGE OF FINAL WORK | % 50 | |
total | % 100 |
Activities | Number of Activities | Duration (Hours) | Workload |
Course Hours | 0 | 3 | 0 |
Study Hours Out of Class | 1 | 5 | 5 |
Presentations / Seminar | 15 | 12 | 180 |
Homework Assignments | 1 | 0 | 0 |
Midterms | 1 | 2 | 2 |
Final | 1 | 2 | 2 |
Total Workload | 189 |