Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
---|---|---|---|---|---|
BEY342E | INSTITUTIONAL FOOD SERVICES II | 6 | 3 | 3 | 4 |
GENERAL INFORMATION |
|
---|---|
Language of Instruction : | English |
Level of the Course Unit : | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Type of the Course : | Compulsory |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assist.Prof. HATİCE MERVE BAYRAM |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
|
---|---|
Objectives of the Course Unit: | It's aimed to gain knowledge, skills, and attitudes related to food preparation and cooking methods, service management, waste management, cost control, occupational health and safety, food safety, hygiene, and quality management systems in mass feeding systems. |
Contents of the Course Unit: | Principles of food preparation and cooking, basic cooking techniques, changes that occur during cooking, food production systems, principles and management of service, food waste and residual management, cost control, occupational health and safety, food safety and hygiene, quality management systems (HACCP, ISO22000), and foodborne microbial diseases. |
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. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
|||
---|---|---|---|
Week | Preparatory | Topics(Subjects) | Method |
1 | Literature review, Individual research | Food Preparation and Cooking Principles I | Lecture, Discussion, Groupwork |
2 | Literature review, Individual research | Food Preparation and Cooking Principles II | Lecture, Discussion, Groupwork |
3 | Literature review, Individual research | Food Production Systems | Lecture, Discussion, Groupwork |
4 | Literature review, Individual research | Service Management | Lecture, Discussion, Groupwork |
5 | Literature review, Individual research | Food Waste and Waste Management | Lecture, Discussion, Groupwork |
6 | Literature review, Individual research | Cost Management | Lecture, Discussion, Groupwork |
7 | Literature review, Individual research | Occupational Health and Safety in Mass Nutrition Systems | Lecture, Discussion, Groupwork |
8 | - | MID-TERM EXAM | - |
9 | Literature review, Individual research | Hygiene | Lecture, Discussion, Groupwork |
10 | Literature review, Individual research | Hygiene II | Lecture, Discussion, Groupwork |
11 | Literature review, Individual research | HACCP | Lecture, Discussion, Groupwork |
12 | Literature review, Individual research | ISO 22000, FSSC22000 | Lecture, Discussion, Groupwork |
13 | Literature review, Individual research | Other Quality Management Systems Used in Organisations Providing Mass Nutrition | Lecture, Discussion, Groupwork |
14 | Literature review, Individual research | Other Quality Management Systems Used in Organisations Providing Mass Nutrition | Lecture, Discussion, Groupwork |
15 | Literature review, Individual research | Foodborne Microbial Diseases | Lecture, Discussion, Groupwork |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
---|
Sethi, M. (2004). Institutional food management. New Age International. |
Puckett, R. P. (2012). Foodservice manual for health care institutions (4th ed.). John Wiley & Sons. |
ASSESSMENT |
|||
---|---|---|---|
Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
---|---|---|---|---|---|
0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
|||||||
---|---|---|---|---|---|---|---|
Theoretical |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Assess the knowledge of all disciplines that examine the relationship between humans, the environment and food and form the basis of nutrition and dietetic practice.
|
5 | |||||
2 |
Define current knowledge and practices in the field of Nutrition and Dietetics.
|
4 |
KNOWLEDGE |
|||||||
---|---|---|---|---|---|---|---|
Factual |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Use up-to-date technological resources in the process of obtaining and providing information in the field of Nutrition and Dietetics.
|
3 |
SKILLS |
|||||||
---|---|---|---|---|---|---|---|
Cognitive |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Assess general health problems related to nutrition.
|
0 | |||||
2 |
Explain the Nutrition and Dietetics practices by using knowledge in this field.
|
4 |
SKILLS |
|||||||
---|---|---|---|---|---|---|---|
Practical |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply legal and ethical principles in the use of knowledge in the field of Nutrition and Dietetics.
|
4 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Autonomy & Responsibility |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Apply knowledge and skills in the field of Nutrition and Dietetics.
|
4 | |||||
2 |
Follow the plans, policies, laws, regulations and legislations that affect the dietitian profession.
|
5 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Learning to Learn |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the knowledge about Nutrition and Dietetics with a critical perspective.
|
5 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Communication & Social |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Follow new developments in the field of Nutrition and Dietetics with sufficient foreign language knowledge.
|
5 | |||||
2 |
Communicate effective verbal and written interaction between individuals.
|
3 |
OCCUPATIONAL |
|||||||
---|---|---|---|---|---|---|---|
Occupational and/or Vocational |
|||||||
Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Evaluate the factors affecting the food quality of the individual and society in the production-consumption chain.
|
5 | |||||
2 |
Respond to patients' health, social and environmental problems.
|
0 | |||||
3 |
Evaluate the nutritional status of the patients.
|
0 | |||||
4 |
Interpret the clinical findings of the patients in terms of nutrition.
|
0 | |||||
5 |
Plan patients-specific nutritional treatments.
|
0 |
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 | 1 | 14 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 3 | 2 | 6 |
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 | 14 | 2 | 28 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 7 | 1 | 7 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 54 | 0 | 99 |
Total Workload of the Course Unit | 99 | ||
Workload (h) / 25.5 | 3,9 | ||
ECTS Credits allocated for the Course Unit | 4,0 |