NUTRITION AND DIETETICS
Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General Information about the Course

Course Code: BES306
Course Title: Collective Nutrition Systems II
Course Semester: 6. Semester / Spring
Course Credits:
Theoretical Practical Credit ECTS
3 0 3 4
Language of instruction: TR
Prerequisite of the course: BES101 - Beslenme İlkeleri-I | BES102 - Beslenme İlkeleri-II | BES305 - Toplu Beslenme Sistemleri I
Type of course: Necessary
Level of course:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s):

Purpose and content of the course

Course Objectives:
Course Objective: To learn commercial enterprises in mass nutrition systems and organization / kitchen staff in these enterprises, kitchen / restaurant plan in commercial enterprises, wide range of preparation and cooking methods, service methods, hygiene / HACCP, ISO 22000, cost control.
Mode of Delivery:

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)
  1) Learns the differences between commercial and non-commercial mass nutrition organizations.
  2) Knows the importance, organization and job descriptions of food and beverage service.
Skills (Describe as Cognitive and/or Practical Skills.)
  1) Applies the HACCP system in mass nutrition systems.
Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
  1) Learns economic production and service delivery and cost control.
  2) Evaluates food preparation and cooking methods specific to each food to prevent nutrient and nutrient losses.
  3) Knows the characteristics of the service methods of different countries and interprets them in terms of mass nutrition systems.

Course Topics

Week Subject
Related Preparation Pekiştirme
1) Commercial enterprises in mass nutrition systems
2) Organization and kitchen staff in commercial enterprises
3) Food preparation and cooking methods in mass nutrition systems, sauces, soups, side dishes and vegetable cuts-I
4) Food preparation and cooking methods in mass nutrition systems, sauces, soups, side dishes and vegetable cuts-II
5) Service methods in commercial enterprises I
6) Service methods in commercial enterprises II
7) Midterm exam
8) Hygiene in mass nutrition systems I
9) Hygiene in mass nutrition systems II
10) HACCP- TS EN ISO 22000 Approach in mass nutrition systems
11) Check-lists used in mass nutrition systems
12) Cost control in mass nutrition systems
13) Project presentation
14) Project presentation
15) Finals exam
References:

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
       
Ders Öğrenme Kazanımları

1

2

3

4

5

6

Program Outcomes
1) xxx 2 2 2 2 2 2
2) xxx 1 2 2 2 1 2
3) xxx 2 2 3 2 2 2
4) xxx 1 2 2 2 2 2
5) xxx 3 2 1 2 2 1
6) xxx 1 1 2 2 2 2
7) xxx 2 2 2 2 2 2
8) xxx 2 2 2 2 2 3
9) xxx 1 2 1 2 2 2
10) xxx 2 2 2 2 2 2
11) xxx 2 1 2 2 3 2
12) xxx 2 2 2 1 2 2
13) xxx 2 3 2 2 1 2
14) xxx 2 2 2 2 2 1
15) xxx 1 2 2 2 3 2

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements Number of Activities Level of Contribution
Attendance % 0
Laboratory % 0
Application % 0
Practice Exam % 0
Quizzes % 0
Homework Assignments % 0
Presentation % 0
Project % 0
Special Course Internship (Work Placement) % 0
Field Study % 0
Article Critical % 0
Article Writing % 0
Module Group Study % 0
Brainstorming % 0
Role Playing + Dramatizing % 0
Out of Class Study % 0
Preliminary Work, Reinforcement % 0
Application Repetition etc. % 0
Homework (reading, writing, watching movies, etc.) % 0
Project Preparation + Presentation % 0
Report Preparation + Presentation % 0
Presentation / Seminar Preparation + Presenting % 0
Oral examination % 0
Midterms 1 % 40
Final 1 % 60
Report Submission % 0
Bütünleme % 0
Kanaat Notu % 0
Committee % 0
Yazma Ödev Dosyası % 0
Portfolio % 0
Take-Home Exam % 0
Logbook % 0
Discussion % 0
Participation % 0
total % 100
PERCENTAGE OF SEMESTER WORK % 40
PERCENTAGE OF FINAL WORK % 60
total % 100

Calculation of Workload and ECTS Credits

Activities Number of Activities Workload
Course Hours 14 42
Laboratory
Application
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming 5 15
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.) 7 21
Project Preparation + Presentation 7 21
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams 7 14
MIDTERM EXAM (Visa) 1 1
Preparing for the General Exam 14 14
GENERAL EXAM (Final) 1 1
Participation
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload 129
ECTS (30 saat = 1 AKTS ) 4