ECTS - Institutional Food Service I
Institutional Food Service I (NUT303) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Institutional Food Service I | NUT303 | 5. Semester | 3 | 0 | 0 | 3 | 5 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Compulsory Departmental Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Team/Group, Brain Storming. |
| Course Lecturer(s) |
|
| Course Objectives | To give course about menu planning, food purchasing and storage, kitchen and dining hall building plan and modernization and tasks and responsibilities of administrative dietitian |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | 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 Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Definition and İmportance of Food Service Systems, Properties of İnstitutional Food Service Systems and Novel Manufacturing Techniques | Read from the source |
| 2 | Management and Organization in Food Service Systems | Read from the source |
| 3 | Strategic Management in Food Service Systems | Read from the source |
| 4 | Human Resources Management in Food Service Systems, Organization of İnstitutional Food Service | Read from the source |
| 5 | Kitchen and Dining Hall Building Plan and Modernization | Read from the source |
| 6 | Midterm Exam 1 | Read from the source |
| 7 | Equipment in Food Service Systems | Read from the source |
| 8 | Management and Control of Menu Planning | Read from the source |
| 9 | Standard Recipes and Prevention of Wastes in Food Service Systems | Read from the source |
| 10 | Principles of Food Purchasing | Read from the source |
| 11 | Midterm Exam 2 | Read from the source |
| 12 | Principles of Food Storage | Read from the source |
| 13 | Work safety in Food Service Systems | Read from the source |
| 14 | Project Presentation | Read from the source |
| 15 | General Discussion | Read from the source |
| 16 | Final Exam | Read from the source |
Sources
| Course Book | 1. Kinton R, Ceserani V, Foskett D, The Theory of Catering, Eighth edition, Hodder & Stoughton, London, 1995 |
|---|---|
| 2. Spears MC, Foodservice Organizations A managerial and Systems Approach, Prentice Hall Englewood Cliffs, Ohio, 1995. | |
| 3. Feinstein A H, Stefanelli J M. Purchasing, Selection and Procurement ort he Hospitality Industry, Fifth Edition, John Wiley & Sons Inc, London, 2002. | |
| 4. Beyhan Y, Ciğerim N,Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi, Kök Yayıncılık, Ankara,1995. | |
| 5. Davis, B, Lockwood, A, Pantelidis, I, Alcott, P. Food and Beverage Management, Elsevier, 2008. | |
| 6. Gisslen, W. Essentials of professional cooking, 2004. | |
| 7. Hemminger, Jane M. Food safety : A Guide to what you really need to know, 2000. | |
| 8. Rızaoğlu, B, Hançer, M. Menü ve yönetim, 2005. |
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | - | - |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | 2 | 5 |
| Presentation | 1 | 5 |
| Project | 1 | 5 |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 2 | 35 |
| Final Exam/Final Jury | 1 | 50 |
| Toplam | 7 | 100 |
| Percentage of Semester Work | 50 |
|---|---|
| Percentage of Final Work | 50 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Develop the capability of using theoretical and practical knowledge acquired during nutrition and dietetic education for individuals and public for health promotion, prevention of the diseases and treatment of the diseases when necessary. | X | ||||
| 2 | Can reach evidence-based knowledge in nutrition and dietetics by searching available journals and books published then using all computer programs assess this knowledge, interpret and share. | X | ||||
| 3 | Develop strategical plans and programs for solving nutrition-based health problems at individual and community level, by considering professional and ethical values. | X | ||||
| 4 | Can analyze food consumptions of individuals and create diet plans by taking into consideration of their age, gender, socio-cultural, economical, biochemical and personal characteristics then can give necessary education to them. | X | ||||
| 5 | Can identify all the nutrients and chemical substances that foods contain and help individuals how and what kind of foods to be chosen for their health and/or disease conditions. | X | ||||
| 6 | Can conduct their work independently with the help of the information gained, take individual responsibility to solve problems in practice, and collaborate with other members of the health team. | X | ||||
| 7 | Can explain all reduction or loss of nutrients may happen during food preparation and cooking both home or institutional settings. | X | ||||
| 8 | Can make all necessary dietary adjustments where special nutrition is required. | X | ||||
| 9 | Can compare and discuss nutrition policies and food legislation both in the country and world experiences levels. | X | ||||
| 10 | Can develop and organize training programs to provide adequate, balanced and healthy nutrition for individuals and groups, and can effectively use the communication and education methods and materials required for the sessions. | X | ||||
| 11 | Can evaluate individual and cultural differences by having knowledge and practices of the traditions and cultures of the countries. | X | ||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 3 | 48 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 14 | 2 | 28 |
| Presentation/Seminar Prepration | 1 | 10 | 10 |
| Project | 1 | 10 | 10 |
| Report | |||
| Homework Assignments | 2 | 5 | 10 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 2 | 5 | 10 |
| Prepration of Final Exams/Final Jury | 1 | 10 | 10 |
| Total Workload | 126 | ||