DEPARTMENT OF NUTRITION AND DIETETICS | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | 1210321006 | ||||||||
Ders İsmi: | Food Service System I | ||||||||
Ders Yarıyılı: | Spring | ||||||||
Ders Kredileri: |
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Language of instruction: | TR | ||||||||
Ders Koşulu: |
1210311005 - Toplu Beslenme Yapılan Kurumlarda Beslenme I |
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Ders İş Deneyimini Gerektiriyor mu?: | No | ||||||||
Type of course: | Necessary | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Prof. Dr. M.Emel ALPHAN | ||||||||
Course Lecturer(s): |
Dr.Öğr.Üyesi Bilge Nur ÇÖL ÇETİNKAYA |
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Course Assistants: |
Course Objectives: | Within the scope of this course, to provide students with the basic knowledge of production, service and food safety management systems in organizations that provide mass nutrition services in different fields, and to gain skills related to the managerial role of dieticians in production, service and food safety. |
Course Content: | Cooking methods used in mass nutrition systems, commercial enterprises, service methods and HACCP applications |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Commercial enterprises management and organization | PPT prepared for the lesson |
2) | Commercial enterprises management and organization | PPT prepared for the lesson |
3) | Preparation methods in mass nutrition systems | PPT prepared for the lesson |
4) | Cooking methods in mass nutrition systems | PPT prepared for the lesson |
5) | Cooking methods in mass nutrition systems | PPT prepared for the lesson |
6) | Sauces and serving methods | PPT prepared for the lesson |
7) | Sauces and serving methods | PPT prepared for the lesson |
8) | Midterm Exam | |
9) | Cost control | PPT prepared for the lesson |
10) | Basic definitions and principles of hygiene | PPT prepared for the lesson |
11) | HACCP I | PPT prepared for the lesson |
12) | HACCP II | PPT prepared for the lesson |
13) | Food Safety Management Systems | PPT prepared for the lesson |
14) | Food Safety Management Systems | PPT prepared for the lesson |
15) | general evaluation | PPT prepared for the lesson |
16) | Final Exam |
Course Notes / Textbooks: | 1. Prof. Dr. Yasemin Beyhan; Toplu Beslenme Sistemlerinin Yönetim ve Organizasyonu, Ankara Nobel Tıp Yayınları, ISBN 9786059215633, 2018. |
References: | 1. Prof. Dr. Yasemin Beyhan; Toplu Beslenme Sistemlerinin Yönetim ve Organizasyonu, Ankara Nobel Tıp Yayınları, ISBN 9786059215633, 2018. |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
4 |
5 |
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Program Outcomes | ||||||||||
1) Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | ||||||||||
2) Takes at least two out-of-field courses in training programs. | ||||||||||
3) Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report 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) Understand and interpret a process, event, case, equipment or product, and solve 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 use information technologies effectively. | ||||||||||
7) Develops a positive attitude towards lifelong learning and turns it into behavior. | ||||||||||
8) Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | ||||||||||
9) Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | ||||||||||
10) Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | ||||||||||
11) Can work effectively individually and in teams with awareness of professional ethics and responsibility. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Have sufficient knowledge in the field of primary health and the profession of Nutrition and Dietetics, and have the ability to use their theoretical and practical knowledge in the field of Nutrition and Dietetics. | 5 |
2) | Takes at least two out-of-field courses in training programs. | |
3) | Gain the ability to design experiments/field studies on discipline-specific issues, collect data, analyze, interpret and report results. | 1 |
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 |
5) | Understand and interpret a process, event, case, equipment or product, and solve 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 use information technologies effectively. | 2 |
7) | Develops a positive attitude towards lifelong learning and turns it into behavior. | 3 |
8) | Communicates verbally and in writing in Turkish on professional matters at national and international levels by using professional knowledge and skills. | 5 |
9) | Has awareness of the universal and social effects and legal consequences of applications in the field of Nutrition and Dietetics. | 3 |
10) | Accesses and evaluates international literature in his field by using at least one foreign language and uses it for professional development. | 1 |
11) | Can work effectively individually and in teams with awareness of professional ethics and responsibility. | 5 |
Alan Çalışması | |
Akran Değerlendirmesi | |
Anlatım | |
Beyin fırtınası /Altı şapka | |
Bireysel çalışma ve ödevi | |
Course | |
Grup çalışması ve ödevi | |
Okuma | |
Homework | |
Problem Çözme |
Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama) | |
Homework | |
Gözlem | |
Sunum |
Semester Requirements | Number of Activities | Level of Contribution |
Midterms | 1 | % 40 |
Semester Final Exam | 1 | % 60 |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Study Hours Out of Class | 12 | 96 |
Midterms | 1 | 2 |
Final | 1 | 2 |
Total Workload | 142 |