MASS NUTRITION SYSTEMS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BDY503	MASS NUTRITION SYSTEMS	1	3	3	6

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	MASTER'S DEGREE, TYY: + 7.Level, EQF-LLL: 7.Level, QF-EHEA: Second Cycle
Type of the Course :	Elective
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	The aim of this course is to provide knowledge, skills, planning, selection of personnel, tariff standardization, quality management systems in collective nutrition systems.
Contents of the Course Unit:	The definition, characteristics, planning, personnel selection, tariff standardization, quality management systems in collective nutrition systems.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Explains the general characteristics of the institutions that provide bulk nutrition services.
Explain the principles of food planning and tariff standardization.
Classify quality management systems.
Explain the importance of quality management systems.
Explain the ISO 9000: 2000 Quality Management System.
Explain the importance of HACCP system in terms of food safety.
Explain the principles of establishment of HACCP system in Collective Nutrition Systems
Explains the importance of TS EN ISO 22000 and FSSC 22000 Food Safety Management System in terms of collective nutrition systems.
Uses appropriate technologies to adapt food safety management systems to collective nutrition systems.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	literature review, Web-based research	DEFINITION AND CHARACTERISTICS OF INSTITUTIONS IN COLLECTIVE NUTRITION SERVICE (TBS)	Presentation / Lecture Case study method
2	literature review, Web-based research	DEFINITION AND CHARACTERISTICS OF INSTITUTIONS IN COLLECTIVE NUTRITION SERVICE (TBS)	Presentation / Lecture Case study method
3	literature review, Web-based research	MANAGEMENT AND ORGANISATION OF INSTITUTIONS IN TBS	Presentation / Lecture Case study method
4	literature review, Web-based research	PERSONNEL MANAGEMENT IN TBS	Presentation / Lecture Case study method
5	literature review, Web-based research	PURCHASING, RAW MATERIAL SELECTION AND ACCEPTANCE CRITERIA	Presentation / Lecture Case study method
6	literature review, Web-based research	RECEIVING, STORAGE AND INVENTORY MANAGEMENT	Presentation / Lecture Case study method
7	literature review, Web-based research	FOOD PRODUCTION SYSTEMS	Presentation / Lecture Case study method
8	-	MID-TERM EXAM	-
9	literature review, Web-based research	SERVICE MANAGEMENT IN TBS	Presentation / Lecture Case study method
10	literature review, Web-based research	FOOD RESIDUE AND WASTE MANAGEMENT IN TBS	Presentation / Lecture Case study method
11	literature review, Web-based research	FINANCIAL MANAGEMENT IN TBS	Presentation / Lecture Case study method
12	literature review, Web-based research	OCCUPATIONAL HEALTH AND SAFETY AT TBS	Presentation / Lecture Case study method
13	literature review, Web-based research	HYGIENE AND SANITATION	Presentation / Lecture Case study method
14	literature review, Web-based research	QUALITY SYSTEMS	Presentation / Lecture Case study method
15	literature review, Web-based research	QUALITY SYSTEMS	Presentation / Lecture Case study method
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Merdol,T., Toplu Beslenme Sistemleri.(2017).Hatipoğlu Yayınları.
Baysal, A., Beslenme. (2018). Ankara: Hatipoğlu Yayınları.
Baysal, A., Aksoy, M, Besler, T, Bozkurt, N, Keçecioğlu, S., Mercanlıgil, S., Kutluay Merdol, T., Pekcan, G., Yıldız, E. Diyet El Kitabı. (2011). Hatipoğlu Yayınları.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Have up-to-date knowledge based on evidence at the postgraduate level in the field of Nutrition and Dietetics.						5

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Achieves up-to-date knowledge on Nutrition and Dietetics by using technological tools.			2

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	He/she interprets the scientific knowledge he/she has acquired in the field of Nutrition and Dietetics, produces solutions and shares his/her knowledge in the multidisciplinary field in accordance with ethical principles.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Provide benefit to the society by producing solutions for the problems encountered in the field of Nutrition and Dietetics.						5

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Discuss and interpret by analyzing current and scientific articles in line with ethical principles and evaluating them based on evidence.						5

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Continuously improves his / her knowledge and experience in the field of dietetics by using research methods.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Share his/her ideas and solution proposals for problems related to the issues in his/her field with professionals and non-professionals with the support of qualitative and quantitative data.					4

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Adhering to the ethical principles, considering the health of the individual and the community, contributes to the studies that will direct the national and international nutrition plans and policies.					4

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Lecture & In-Class Activities	14	3	42
Preliminary & Further Study	14	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	14	3	42
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	1	20	20
Mid-Term Exam	1	1	1
Preparation for the Mid-Term Exam	1	10	10
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	46	0	158