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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

INSTITUTIONAL FOOD SERVICES II COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY342 INSTITUTIONAL FOOD SERVICES II 6 3 3 4

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Web Based Research Food Preparation and Cooking Principles Lecture, Discussion, Question-Answer
2 Individual Study Nutrient Losses in Food Processing Lecture, Discussion, Question-Answer, Problem-Based Learning
3 Individual Study Food Production Systems Lecture, Discussion, Question-Answer
4 Individual Study Service Management Lecture, Discussion, Question-Answer, Problem-Based Learning
5 Individual Study Food Waste and Waste Management Lecture, Discussion, Question-Answer, Problem-Based Learning
6 Individual Study Cost Management Lecture, Discussion, Question-Answer, Application-Based Learning
7 Individual Study Occupational Health and Safety in Institutional Food Services Lecture, Discussion, Question-Answer
8 Individual Study Food Hygiene and Food Safety Lecture, Discussion, Question-Answer, Problem-Based Learning
9 Individual Study Personnel and Kitchen Hygiene Lecture, Discussion, Question-Answer, Problem-Based Learning
10 - MID-TERM EXAM -
11 Individual Study HACCP System and Principles, Assignment of Homework Lecture, Discussion, Question-Answer, Application-Based Learning
12 Individual Study ISO 22000 and FSSC 22000 Standards Lecture, Discussion, Question-Answer
13 Individual Study Other Quality Management Systems Used in Institutional Food Services Organizations Lecture, Discussion, Question-Answer
14 Individual Study Implementation of Quality Management Systems in the Food Sector, Assessment of Homework Lecture, Discussion, Question-Answer
15 Individual Study Foodborne Microbial Diseases Lecture, Discussion, Question-Answer
16 - FINAL EXAM -
17 - FINAL EXAM -