TR EN

QUALITY SYSTEMS IN PUBLIC NUTRITION SERVICES DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu Dersin Adı Yarıyıl Süresi(T+U) Kredisi AKTS Kredisi
BEY410E QUALITY SYSTEMS IN PUBLIC NUTRITION SERVICES 8 3 3 6

DERS BİLGİLERİ

Dersin Öğretim Dili : İngilizce
Dersin Düzeyi BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü Seçmeli
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 is aimed to gain knowledge about quality management systems in public nutrition systems.
İçerik: "Definition and importance of quality, Quality systems and consumer expectations, ISO 9000:2000 Quality Management System, Definition, history, preparation steps, basic principles, aims and benefits of HACCP system Food safety and new approaches to food safety"

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

Defines the ISO 9000: 2000 Quality Management System.
Interpret TS EN ISO 22000 and FSSC 22000 Food Safety Management System in terms of collective nutrition systems.
Interpret FSSC 22000 Food Safety Management System in terms of collective nutrition systems.
Explain the importance of HACCP system in terms of food safety.
Assess the stage of establishment of the HACCP system in nutrition systems.
Relate food safety management systems with collective nutrition systems.
Explain the importance of quality management system in food iındustry.
Apply the requirements of the quality management system in mass nutritional institutions.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI

Hafta Ön Hazırlık Konular Yöntem
1 Web based search, Individual research Definition and importance of quality Lecture, Discussion
2 Web based search, Individual research Food safety and consumer expectations Lecture, Discussion
3 Web based search, Individual research ISO 9000: 2000 Quality Management System Lecture, Discussion
4 Web based search, Individual research Definition, Priority, History, Aims and Benefits of the HACCP System and Main Definitions in the HACCP System Lecture, Discussion
5 Web based search, Individual research HACCP System Prerequisite Programs and Advance Preparation Steps Lecture, Discussion
6 Web based search, Individual research Integrated with ISO 9000: 2000 Quality Management System and HACCP System Lecture, Discussion
7 Web based search, Individual research Integrated with ISO 9000: 2000 Quality Management System and HACCP System Lecture, Discussion
8 - MID-TERM EXAM -
9 Web based search, Individual research Overview Lecture, Discussion
10 Web based search, Individual research HACCP Applications in Mass Feeding Systems Lecture, Discussion
11 Web based search, Individual research TS EN ISO 22000 Food Safety Management System Lecture, Discussion
12 Web based search, Individual research New Approaches to Food Safety Lecture, Discussion
13 Web based search, Individual research New Approaches to Food Safety Lecture, Discussion
14 Web based search, Individual research FSSC 22000 Food Safety System Lecture, Discussion
15 Web based search, Individual research Overview Lecture, Discussion
16 - FINAL EXAM -
17 - FINAL EXAM -

KAYNAKLAR

Clute, M. (2008). Food industry quality control systems. Retrieved from https://search.proquest.com
Puckett, R. P. (2012). Foodservice manual for health care institutions. Retrieved from https://search.proquest.com.

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.
3
2
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
3
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
2
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,
4
2
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
4
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
4
2
Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems
4
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.
2
2
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.
2
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
2
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.
3
2
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.
3
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
3
2
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
3

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 14 3 42
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 14 1 14
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 79 0 149
Genel Toplam 149
Toplam İş Yükü / 25.5 5,8
Dersin AKTS(ECTS) Kredisi 6,0