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ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

MENU PLANNING COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY455 MENU PLANNING 3 3 3 6

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Web-Based Research Fundamentals of Institutional Food Services, Menu Planning Principles Lecture, Discussion, Question-Answer
2 Individual Study Nutrient Requirements for Preschool Children, Principles of Menu Planning, and Sample Menu Development Lecture, Discussion, Question-Answer, Application-Based Learning
3 Individual Study Principles of Menu Planning in Schools and Sample Menu Development, Assignment of Homework Lecture, Discussion, Question-Answer, Application-Based Learning
4 Individual Study Principles of Menu Planning in Workplaces and Sample Menu Development Lecture, Discussion, Question-Answer, Application-Based Learning
5 Individual Study Nutrient Requirements for Workers, Principles of Menu Planning, and Sample Menu Development Lecture, Discussion, Question-Answer, Application-Based Learning
6 Individual Study Principles of Menu Planning in Nursing Homes and Sample Menu Development Lecture, Discussion, Question-Answer, Application-Based Learning
7 Individual Study Principles of Menu Planning in Adult Hospitals and Sample Menu Development Lecture, Discussion, Question-Answer, Application-Based Learning
8 Individual Study Principles of Menu Planning in Pediatric Hospitals and Sample Menu Development Lecture, Discussion, Question-Answer, Application-Based Learning
9 Individual Study Principles of Menu Planning in Correctional Facilities and Sample Menu Development Lecture, Discussion, Question-Answer, Application-Based Learning
10 - MID-TERM EXAM -
11 Individual Study Principles of Menu Planning for Special Events and Organizations and Sample Menu Development Lecture, Discussion, Question-Answer, Application-Based Learning
12 Individual Study Principles of Menu Planning for Special Conditions and Sample Menu Development Lecture, Discussion, Question-Answer, Application-Based Learning
13 Individual Study Menu Performance and Evaluation Lecture, Discussion, Question-Answer, Brainstorming
14 Individual Study Sustainability in Menu Planning, Waste Management, and Environmental Impacts, Assessment of Homework Lecture, Discussion, Question-Answer, Brainstorming
15 Individual Study Cultural and Traditional Aspects of Menu Planning Lecture, Discussion, Question-Answer
16 - FINAL EXAM -
17 - FINAL EXAM -