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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

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

Identifies food preparation and cooking methods.
Analyzes food production systems and selects appropriate production methods.
Explains the basic principles of service and modifies them to improve service quality.
Applies food waste management strategies and implements strategies to reduce waste.
Proposes effective cost strategies based on cost control.
Explains occupational health and safety in mass food service systems.
Outlines the principles of food safety and hygiene.
Applies hygiene rules and organizes food safety processes.
Identifies quality management systems and compares them.
Explains foodborne microbial diseases and shows prevention methods.