INSTITUTIONAL FOOD SERVICES II PROGRAMME COURSE DESCRIPTION

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	Assoc.Prof. HATİCE MERVE BAYRAM
Instructor(s) of the Course Unit	Lecturer MÜNEVVER BAŞAK ONAT
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	Web Based Research	Food Preparation and Cooking Principles	Lecture
2	Literature Review	Nutrient Losses in Food Processing, Assigning Homework	Lecture, Discussion
3	Web Based Research	Food Production Systems	Lecture, Case Study
4	Literature Review	Service Management	Discussion, Individual Study
5	Group Research	Food Waste and Waste Management	Question & Answer, Problem- Based Learning
6	Literature Review, Individual Research	Cost Management	Brainstorming, Individual Study
7	Individual Research	Occupational Health and Safety in Institutional Food Services	Lecture, Case Study
8	-	MID-TERM EXAM	-
9	Individual Research	Food Hygiene and Food Safety	Lecture
10	Literature Review, Web Based Research	Personnel and Kitchen Hygiene, Homework Submission and Evaluation	Lecture, Discussion
11	Literature Review, Web Based Research	HACCP System and Principles	Lecture, Discussion, Case Study
12	Web Based Research	ISO 22000 and FSSC 22000 Standards	Lecture
13	Literature Review, Individual Research	Other Quality Management Systems Used in Institutional Food Services Organizations	Question & Answer, Brainstorming
14	Literature Review, Individual Research	Implementation of Quality Management Systems in the Food Sector	Lecture, Case Study
15	Individual Research	Foodborne Microbial Diseases	Discussion, Question & Answer
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.
Hayes, P. R., & Forsythe, S. J. (2022). Food Hygiene, Microbiology and HACCP (3rd ed.). CRC Press.

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	40		Optical (Test) Exam
Homework Assessment	1	10
Final Exam	1	50		Optical (Test) Exam
TOTAL	3	100

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	2	28
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	1	6	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	1	14
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	52	0	99