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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | BD404 | Mass Feeding System Internship | Compulsory | 4 | 8 | 6 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | To observe administrative dietitian role in foodservice and institutional foodservice systems stages and to discuss foodservice in different institutions | | Name of Lecturer(s) | | Öğr.Gör. Seda ÇELİKEL TAŞCİ | | Learning Outcomes | | 1 | Learn the role of administrative dietitian and improve knowledge and skills about this area | | 2 | Observe institutional foodservice systems stages and comment them with present theoretical knowledge | | 3 | Know problems in institutional food service systems and learn problem solving ways | | 4 | Learn menu planning practice according to target group | | 5 | Observe and comment institutional food service systems in terms of food safety and security |
| | Mode of Delivery | | Second Education | | Prerequisites and co-requisities | | To take the Internship courses, Mother and Child Nutrition, Nutrition in Pediatric Diseases I-II, Food Service Systems I-II, Diet Therapy in Diseases I-II must have been taken in advance | | Recommended Optional Programme Components | | None | | Course Contents | | Identification of nutritional status and nutrition habits of the society, raising awareness and education on health issues related to adequate and balanced nutrition of the individual and society, development of nutrition education programs / materials for special groups | | Weekly Detailed Course Contents | |
| 1 | Orientation week | | | | 2 | | Internship in institutional food service systems- properties of institutional food service systems and novel manufacturing techniques, topic oriented article presentation | | | 3 | | Internship in institutional food service systems- general information about institution, kitchen and dining hall physical facilities | | | 4 | | Internship in institutional food service systems- examining of kitchen and dining hall building plan, storage conditions, existing equipment (capacities, qualities, trades etc.) | | | 5 | | Tender bid methods, tender bid preparation stages, administrative specification samples, food specification samples, order forms, food grammage | | | 6 | | Internship in institutional food service systems- Food preparation and cooking methods, standard recipes | | | 7 | | Internship in institutional food service systems- Nutrient and food losses in food cooking and preparation, topic oriented article presentation | | | 8 | MIDTERM EXAM | | | | 9 | | Internship in institutional food service systems- Examination of the menus applied in the institution | | | 10 | | Internship in institutional food service systems- Examining menu that planned by students | | | 11 | | Internship in institutional food service systems- Menu planning, management and supervision.- topic oriented article presentation | | | 12 | | Internship in institutional food service systems- Institutional food service in special groups such as nursing homes, nursery schools, workers etc.- topic oriented article presentation | | | 13 | | Internship in institutional food service systems- Institutional food service in special groups such as nursing homes, nursery schools, workers etc.- topic oriented article presentation | | | 14 | | Internship in institutional food service systems ? Food hygiene, personel hygiene, kitchen and equipment hygiene in institutional food service- topic oriented article presentation | | | 15 | | Internship in institutional food service systems ? HACCP and ISO 22000 applications in institutional food service- topic oriented article presentation | |
| | Recommended or Required Reading | | • Baysal, A. , Aksoy, M., Besler, H T, Bozkurt, N.,Keçecioğlu, Kutluay Merdol, T., Pekcan, G., Mercanlıgil, S M, Yıldız E, Diyet El Kitabı, 5. Baskı,
Hatiboğlu Yayınevi, Ankara, 2008.
• Uluslararası Beslenme ve Diyet Dergileri (Euro. J. Clin. Nutr. JADA, Am J Clin Nutr vb.) | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 30 | | Practice | 1 | 70 | | 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) | | Compulsory |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 2 | 2 | | Practice | 14 | 12 | 168 | | Report Preparation | 14 | 1 | 14 | | Individual Study for Mid term Examination | 1 | 3 | 3 | | Individual Study for Final Examination | 1 | 5 | 5 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 5 | 1 | 1 | 4 | 2 | 2 | 2 | 5 | 4 | 3 | 2 | 2 | 5 | 4 | 2 | | LO2 | 5 | 1 | 1 | 4 | 2 | 2 | 2 | 5 | 4 | 3 | 2 | 2 | 5 | 4 | 3 | | LO3 | 5 | 1 | 1 | 4 | 4 | 5 | 5 | 5 | 4 | 3 | 2 | 2 | 5 | 4 | 3 | | LO4 | 5 | 1 | 1 | 4 | 4 | 5 | 5 | 5 | 4 | 3 | 2 | 2 | 5 | 4 | 3 | | LO5 | 5 | 1 | 1 | 4 | 4 | 5 | 5 | 5 | 4 | 3 | 2 | 2 | 5 | 4 | 3 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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