| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BD306B | Collective Nutrition Systems II | Compulsory | 3 | 6 | 4 |
|
| Level of Course Unit |
| First Cycle |
| Objectives of the Course |
| Providing education to all groups benefiting from the collective nutrition service in order to provide sufficient and balanced, high hygienic quality, high nutritional characteristics, consumable, and mass nutrition service in the most economical way. |
| Name of Lecturer(s) |
| Öğr. Gör. Seda ÇELİKEL TAŞCİ |
| Learning Outcomes |
| 1 | Information on collective nutrition principles in business enterprises. | | 2 | As a dietitian, he conducts Hygiene / HACCP management and supervision | | 3 | Gain cost control skill | | 4 | Learn kitchen-restaurant planning. | | 5 | Learn cooking and service methods. |
|
| Mode of Delivery |
| Second Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| This course includes the general structure of the different organizations in the management of food and beverage, catering systems, kitchen planning and physical construction, food and beverage cost control, food safety systems, hazard analysis and critical control (HACCP) topics. Importance of institutional food service systems, management of food services, kitchen and dining hall building plan, equipment in institutional food service systems, menu planning, methods of food purchasing/ storage and control, work safety |
| Weekly Detailed Course Contents |
|
| 1 | Commercial enterprises in mass feeding systems I | | | | 2 |
Commercial enterprises in mass feeding systems II | | | | 3 |
Organization | | | | 4 |
Kitchen Staff | | | | 5 |
Kitchen Personnel Tasks | | | | 6 |
Kitchen Plan in Commercial Establishments | | | | 7 |
Restaurant Plan in Commercial Establishments | | | | 8 | MIDTERM EXAM | | | | 9 | Restaurant Plan in Commercial Establishments | | | | 10 |
Kitchen - Restaurant Planning Practice | | | | 11 |
Wide range of food preparation | | | | 12 |
Wide Range Cooking | | | | 13 |
Service Methods | | | | 14 |
Hygiene, HACCP | | | | 15 |
Cost Control | | |
|
| Recommended or Required Reading |
| • Gisslen W, Essentials of Professional Cooking ,John Wiley &Sons Inc, USA, 2004
• Marriott N G, Principles of Food Sanitation, Fourth Edition, An Aspen Publication, Gaithersburg, Mayland, 1999
• Axler B H, Litrides CA. Ctyles of Food Service ,Food and Beverage Service, John Willey& Sons, USA 1990 |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 75 | | Homework | 1 | 25 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 2 | 28 |
| Question-Answer | 10 | 2 | 20 |
| Self Study | 13 | 1 | 13 |
| Individual Study for Mid term Examination | 5 | 5 | 25 |
| Individual Study for Final Examination | 6 | 5 | 30 |
| Homework | 1 | 8 | 8 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | | | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | LO2 | | | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | LO3 | | | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | LO4 | | | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | | LO5 | | | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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