Kodu | Dersin Adı | Yarıyıl | Süresi(T+U) | Kredisi | AKTS Kredisi |
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BEY342E | INSTITUTIONAL FOOD SERVICES II | 6 | 3 | 3 | 4 |
DERS BİLGİLERİ |
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Dersin Öğretim Dili : | İngilizce |
Dersin Düzeyi | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Dersin Türü | Zorunlu |
Dersin Veriliş Şekli | - |
Dersin Koordinatörü | Assist.Prof. HATİCE MERVE BAYRAM |
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi | Öğr.Gör. DİLARA SERARSLAN YILMAZ |
Ders Ön Koşulu | Yok |
AMAÇ VE İÇERİK |
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Amaç: | It is aimed to gain knowledge and attitudes about the principles of the food service systems models which are preperared by economic,hygienec,adequate, balanced menus that are suitable for all groups. |
İçerik: | Waste control, procurement, acceptance and storage techniques, food production and service methods, occupational safety. |
DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.) |
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Explain the principles of food organization from production to consumption. |
Explain the principles of purchasing. |
Assess the condition of waste. |
Choose healthy cooking methods. |
Plan a menu suitable for the needs of target groups. |
Organize the personnel works in the enterprises that provide mass nutrition services. |
Organize administrative affairs in enterprises providing mass nutrition services. |
HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI |
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Hafta | Ön Hazırlık | Konular | Yöntem |
1 | Literature review, Individual research | Food Preparation and Cooking Principles I | Lecture, Discussion, Groupwork |
2 | Literature review, Individual research | Food Preparation and Cooking Principles II | Lecture, Discussion, Groupwork |
3 | Literature review, Individual research | Food Production Systems | Lecture, Discussion, Groupwork |
4 | Literature review, Individual research | Service Methods | Lecture, Discussion, Groupwork |
5 | Literature review, Individual research | Food Waste and Waste Management | Lecture, Discussion, Groupwork |
6 | Literature review, Individual research | Cost Management | Lecture, Discussion, Groupwork |
7 | Literature review, Individual research | Job Security and Health | Lecture, Discussion, Groupwork |
8 | - | MID-TERM EXAM | - |
9 | Literature review, Individual research | Hygiene | Lecture, Discussion, Groupwork |
10 | Literature review, Individual research | Food Safety System | Lecture, Discussion, Groupwork |
11 | Literature review, Individual research | HACCP | Lecture, Discussion, Groupwork |
12 | Literature review, Individual research | ISO 22000, FSSC22000 | Lecture, Discussion, Groupwork |
13 | Literature review, Individual research | Other Quality Management Systems Used in Institutional Food Services | Lecture, Discussion, Groupwork |
14 | Literature review, Individual research | Foodborne Microbial Diseases | Lecture, Discussion, Groupwork |
15 | Literature review, Individual research | Foodborne Microbial Diseases | Lecture, Discussion, Groupwork |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
KAYNAKLAR |
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Sethi, M,(2004), Institutional Food Management, New Age International |
Puckett R.P,(2012 ) Foodservice Manual for Health Care Institutions, Forth Edition,John Wiley & Sons, |
The BC Cook Articulation Committee. Basic Kitchen and Food Service Management. Victoria, B.C.: BCcampus, 2015.https://opentextbc.ca/basickitchenandfoodservicemanagement/. |
Food Safety, Sanitation, and Personal Hygiene by the BC Cook Articulation Committeet http://open.bccampus.ca |
ÖLÇME VE DEĞERLENDİRME |
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Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi | Etkinlik Sayısı | Katkı Yüzdesi | Açıklama |
(0) Etkisiz | (1) En Düşük | (2) Düşük | (3) Orta | (4) İyi | (5) Çok İyi |
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE | |||||||
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Theoretical | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
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5 |
KNOWLEDGE | |||||||
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Factual | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.
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4 |
SKILLS | |||||||
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Cognitive | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
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5 |
SKILLS | |||||||
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Practical | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems
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5 |
OCCUPATIONAL | |||||||
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Autonomy & Responsibility | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.
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3 |
OCCUPATIONAL | |||||||
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Learning to Learn | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.
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3 |
OCCUPATIONAL | |||||||
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Communication & Social | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.
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4 |
OCCUPATIONAL | |||||||
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Occupational and/or Vocational | |||||||
Program Yeterlilikleri/Çıktıları | Katkı Düzeyi | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
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4 |
DERSİN İŞ YÜKÜ VE AKTS KREDİSİ |
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Öğrenme-Öğretme Etkinlikleri İş Yükü | |||
Öğrenme-Öğretme Etkinlikleri | Etkinlik(hafta sayısı) | Süresi(saat sayısı) | Toplam İş Yükü |
Lecture & In-Class Activities | 14 | 3 | 42 |
Preliminary & Further Study | 0 | 0 | 0 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 0 | 0 | 0 |
Project Work | 0 | 0 | 0 |
Seminar | 0 | 0 | 0 |
Internship | 0 | 0 | 0 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 0 | 0 | 0 |
Implementation/Application/Practice | 0 | 0 | 0 |
Practice at a workplace | 0 | 0 | 0 |
Occupational Activity | 0 | 0 | 0 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 1 | 1 |
Preparation for the Final Exam | 14 | 3 | 42 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 7 | 2 | 14 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 37 | 0 | 100 |
Genel Toplam | 100 | ||
Toplam İş Yükü / 25.5 | 3,9 | ||
Dersin AKTS(ECTS) Kredisi | 4,0 |