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INSTITUTIONAL FOOD SERVICES I PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
BEY341E INSTITUTIONAL FOOD SERVICES I 5 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 Lecturer DİLARA SERARSLAN YILMAZ
Course Prerequisite No

OBJECTIVES AND CONTENTS

Objectives of the Course Unit: It is aimed to gain knowledge and skills about the principles of the food service systems models which are preperared by economic,hygienec,adequate, balanced menus that are suitable for all groups.
Contents of the Course Unit: The importance of food service systems, functions of management and organization, principles and procedures in food services including human and physical resources, food service design and layout, food safety and sanitation, menu planning, and standart recipes and production controls.

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

Describe classic functions of management and human resource management in food service institutions.
Apply basic food principles and skills in buying, receiving, storing, preparing and controlling steps.
Classify the Food Service Systems.
Plan menu and standard recipes according to individual/group needs.
Demonstrate appropriate sanitation and safety principles in food service institutions.
Perform the appropriate organization according to types of food service institutions.
Organise kitchen design, tools and equipment to improve workflow and efficiency of operations.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 Independent study, Literature search Introduction to Institutional Food Services Lecture, Discussion, Groupwork
2 Independent study, Literature search Commercial Food Services Systems Lecture, Discussion, Groupwork
3 Independent study, Literature search Management and Organization/Strategic Management in Institutional Food Services I Lecture, Discussion, Groupwork
4 Independent study, Literature search Management and Organization/Strategic Management in Institutional Food Services II Lecture, Discussion, Groupwork
5 Independent study, Literature search Staff Management in Institutional Food Services Lecture, Discussion, Groupwork
6 Independent study, Literature search Kitchen Plan and Physical Conditions Lecture, Discussion, Groupwork
7 Independent study, Literature search Kitchen Tools I Lecture, Discussion, Groupwork
8 - MID-TERM EXAM -
9 Independent study, Literature search Kitchen Tools II Lecture, Discussion, Groupwork
10 Independent study, Literature search Principles of Menu Planning I Lecture, Discussion, Groupwork
11 Independent study, Literature search Principles of Menu Planning II Lecture, Discussion, Groupwork
12 Independent study, Literature search Menu Planning for Different Groups Lecture, Discussion, Groupwork
13 Independent study, Literature search Standard Recipes Lecture, Discussion, Groupwork
14 Independent study, Literature search Purchasing and Acceptance Criteria's in Kitchens Lecture, Discussion, Groupwork
15 Independent study, Literature search Receiving and Storage Management Criteria's in Kitchens 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, Forth Edition,John Wiley & Sons,
The BC Cook Articulation Committee. Basic Kitchen and Food Service Management. Victoria, B.C.: BCcampus, 2015.https://opentextbc.ca/basickitchenandfoodservicemanagement/.
Food Safety, Sanitation, and Personal Hygiene by the BC Cook Articulation Committeet http://open.bccampus.ca

ASSESSMENT

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.
5

KNOWLEDGE

Factual

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.
5

SKILLS

Cognitive

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Describe the advanced level of knowledge and skills in the fields of nutrition and dietetics based on medical and natural sciences,
4

SKILLS

Practical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems
5

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Take responsibility both as a team member and individually in order to provide that unforeseen complex activities faced in the practices in his/her field are carried out.
3

OCCUPATIONAL

Learning to Learn

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Evaluate the advanced knowledge and skills s/he has acquired in his/her field with a critical approach.
3

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
Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics
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 0 0 0
Land Surveying 0 0 0
Group Work 0 0 0
Laboratory 0 0 0
Reading 0 0 0
Assignment (Homework) 0 0 0
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 3 42
Mid-Term Exam 1 1 1
Preparation for the Mid-Term Exam 7 2 14
Short Exam 0 0 0
Preparation for the Short Exam 0 0 0
TOTAL 37 0 100
Total Workload of the Course Unit 100
Workload (h) / 25.5 3,9
ECTS Credits allocated for the Course Unit 4,0