| 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) |
|---|
| Explain the principles of food organization from production to consumption. |
| Explain the principles of purchasing. |
| Assess the condition of waste. |
| Choose healthy cooking methods. |
| Plan a menu suitable for the needs of target groups. |
| Organize the personnel works in the enterprises that provide mass nutrition services. |
| Organize administrative affairs in enterprises providing mass nutrition services. |