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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
BEY342E INSTITUTIONAL FOOD SERVICES II 6 3 3 4

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Literature review, Individual research Food Preparation and Cooking Principles Lecture, Discussion, Groupwork
2 Literature review, Individual research Nutrient Losses in Food Processing, Assigning Homework 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 Institutional Food Services Lecture, Discussion, Groupwork
8 - MID-TERM EXAM -
9 Literature review, Individual research Food Hygiene and Food Safety Lecture, Discussion, Groupwork
10 Literature review, Individual research Personnel and Kitchen Hygiene, Homework Submission and Evaluation Lecture, Discussion, Groupwork
11 Literature review, Individual research HACCP System and Principles Lecture, Discussion, Groupwork
12 Literature review, Individual research ISO 22000 and FSSC 22000 Standards Lecture, Discussion, Groupwork
13 Literature review, Individual research Other Quality Management Systems Used in Institutional Food Services Organizations Lecture, Discussion, Groupwork
14 Literature review, Individual research Implementation of Quality Management Systems in the Food Sector Lecture, Discussion, Groupwork
15 Literature review, Individual research Foodborne Microbial Diseases Lecture, Discussion, Groupwork
16 - FINAL EXAM -
17 - FINAL EXAM -