| 1 |
Literature Review, Web Based Research |
Food Preparation and Cooking Principles |
Lecture |
| 2 |
Literature Review |
Nutrient Losses in Food Processing, Assigning Homework |
Lecture, Discussion |
| 3 |
Web Based Research |
Food Production Systems |
Lecture, Case Study |
| 4 |
Literature Review |
Service Management |
Lecture, Discussion, Question & Answer |
| 5 |
Literature Review |
Food Waste and Waste Management |
Lecture, Discussion, Question & Answer |
| 6 |
Literature Review, Individual Research |
Cost Management |
Lecture, Case Study |
| 7 |
Individual Research |
Occupational Health and Safety in Institutional Food Services |
Lecture, Case Study, Discussion |
| 8 |
Individual Research |
Food Hygiene and Food Safety |
Lecture |
| 9 |
Literature Review, Web Based Research |
Personnel and Kitchen Hygiene, Homework Submission and Evaluation |
Lecture, Discussion |
| 10 |
- |
MID-TERM EXAM |
- |
| 11 |
Literature Review, Web Based Research |
HACCP System and Principles |
Lecture, Discussion, Case Study |
| 12 |
Web Based Research |
ISO 22000 and FSSC 22000 Standards |
Lecture |
| 13 |
Literature Review, Individual Research |
Other Quality Management Systems Used in Institutional Food Services Organizations |
Lecture, Discussion |
| 14 |
Literature Review, Individual Research |
Implementation of Quality Management Systems in the Food Sector |
Lecture, Case Study |
| 15 |
Individual Research |
Foodborne Microbial Diseases |
Lecture, Discussion, Question & Answer |
| 16 |
- |
FINAL EXAM |
- |
| 17 |
- |
FINAL EXAM |
- |