QUALITY SYSTEMS IN PUBLIC NUTRITION SERVICES PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY410E	QUALITY SYSTEMS IN PUBLIC NUTRITION SERVICES	8	3	3	6

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 :	Elective
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 is aimed to gain knowledge about quality management systems in public nutrition systems.
Contents of the Course Unit:	"Definition and importance of quality, Quality systems and consumer expectations, ISO 9000:2000 Quality Management System, Definition, history, preparation steps, basic principles, aims and benefits of HACCP system Food safety and new approaches to food safety"

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Defines the ISO 9000: 2000 Quality Management System.
Interpret TS EN ISO 22000 and FSSC 22000 Food Safety Management System in terms of collective nutrition systems.
Interpret FSSC 22000 Food Safety Management System in terms of collective nutrition systems.
Explain the importance of HACCP system in terms of food safety.
Assess the stage of establishment of the HACCP system in nutrition systems.
Relate food safety management systems with collective nutrition systems.
Explain the importance of quality management system in food iındustry.
Apply the requirements of the quality management system in mass nutritional institutions.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Web based search, Individual research	Definition and importance of quality	Lecture, Discussion
2	Web based search, Individual research	Food safety and consumer expectations	Lecture, Discussion
3	Web based search, Individual research	ISO 9000: 2000 Quality Management System	Lecture, Discussion
4	Web based search, Individual research	Definition, Priority, History, Aims and Benefits of the HACCP System and Main Definitions in the HACCP System	Lecture, Discussion
5	Web based search, Individual research	HACCP System Prerequisite Programs and Advance Preparation Steps	Lecture, Discussion
6	Web based search, Individual research	Integrated with ISO 9000: 2000 Quality Management System and HACCP System	Lecture, Discussion
7	Web based search, Individual research	Integrated with ISO 9000: 2000 Quality Management System and HACCP System	Lecture, Discussion
8	-	MID-TERM EXAM	-
9	Web based search, Individual research	Overview	Lecture, Discussion
10	Web based search, Individual research	HACCP Applications in Mass Feeding Systems	Lecture, Discussion
11	Web based search, Individual research	TS EN ISO 22000 Food Safety Management System	Lecture, Discussion
12	Web based search, Individual research	New Approaches to Food Safety	Lecture, Discussion
13	Web based search, Individual research	New Approaches to Food Safety	Lecture, Discussion
14	Web based search, Individual research	FSSC 22000 Food Safety System	Lecture, Discussion
15	Web based search, Individual research	Overview	Lecture, Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Clute, M. (2008). Food industry quality control systems. Retrieved from https://search.proquest.com
Puckett, R. P. (2012). Foodservice manual for health care institutions. Retrieved from https://search.proquest.com.

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	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.				3
2	Define the theoretical and practical concepts which comprise the required basic professional knowledge related to medicine and science.				3

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.					4
2	Requires the level of nutrition and dietetics, medical and related science and technology defines the concepts of theoretical and applied knowledge-based.					4

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
2	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					4
2	Recognize advanced level of theoretical and practical knowledge related to nutrients and nutrition, dietetics, community nutrition and institutional food service systems					4

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.			2
2	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.			2

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
2	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.				3
2	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.				3

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				3
2	Discharge the responsibilities, duties and obligations in accordance with the rules and regulations of professional ethics related to nutrition and dietetics				3

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	14	3	42
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	14	1	14
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	79	0	149