TR EN

INSTITUTIONAL FOOD SERVICES II DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
BEY342E INSTITUTIONAL FOOD SERVICES II 6 3 3 4

DERS BİLGİLERİ

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
Ders Ön Koşulu Yok

AMAÇ VE İÇERİK

Amaç: It's aimed to gain knowledge, skills, and attitudes related to food preparation and cooking methods, service management, waste management, cost control, occupational health and safety, food safety, hygiene, and quality management systems in mass feeding systems.
İçerik: Principles of food preparation and cooking, basic cooking techniques, changes that occur during cooking, food production systems, principles and management of service, food waste and residual management, cost control, occupational health and safety, food safety and hygiene, quality management systems (HACCP, ISO22000), and foodborne microbial diseases.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)

Identifies food preparation and cooking methods.
Analyzes food production systems and selects appropriate production methods.
Explains the basic principles of service and modifies them to improve service quality.
Applies food waste management strategies and implements strategies to reduce waste.
Proposes effective cost strategies based on cost control.
Explains occupational health and safety in mass food service systems.
Outlines the principles of food safety and hygiene.
Applies hygiene rules and organizes food safety processes.
Identifies quality management systems and compares them.
Explains foodborne microbial diseases and shows prevention methods.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI

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 Management 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 Occupational Health and Safety in Mass Nutrition Systems Lecture, Discussion, Groupwork
8 - MID-TERM EXAM -
9 Literature review, Individual research Hygiene Lecture, Discussion, Groupwork
10 Literature review, Individual research Hygiene II 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 Organisations Providing Mass Nutrition Lecture, Discussion, Groupwork
14 Literature review, Individual research Other Quality Management Systems Used in Organisations Providing Mass Nutrition Lecture, Discussion, Groupwork
15 Literature review, Individual research Foodborne Microbial Diseases Lecture, Discussion, Groupwork
16 - FINAL EXAM -
17 - FINAL EXAM -

KAYNAKLAR

Sethi, M. (2004). Institutional food management. New Age International.
Puckett, R. P. (2012). Foodservice manual for health care institutions (4th ed.). John Wiley & Sons.

ÖLÇME VE DEĞERLENDİRME

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
0 1 2 3 4 5

DERSİN PROGRAM ÖĞRENME ÇIKTILARINA KATKISI

KNOWLEDGE
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.
5
KNOWLEDGE
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.
4
SKILLS
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,
5
SKILLS
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
5
OCCUPATIONAL
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.
3
OCCUPATIONAL
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.
3
OCCUPATIONAL
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.
4
OCCUPATIONAL
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
4

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ

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 14 1 14
Land Surveying 0 0 0
Group Work 0 0 0
Laboratory 0 0 0
Reading 0 0 0
Assignment (Homework) 3 2 6
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 2 28
Mid-Term Exam 1 1 1
Preparation for the Mid-Term Exam 7 1 7
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 54 0 99
Genel Toplam 99
Toplam İş Yükü / 25.5 3,9
Dersin AKTS(ECTS) Kredisi 4,0