INSTITUTIONAL FOOD SERVICES II PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY342	INSTITUTIONAL FOOD SERVICES II	6	3	3	4

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	, TYY: + , EQF-LLL: , QF-EHEA:
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit
Instructor(s) of the Course Unit	Assist.Prof. HASAN FATİH AKGÖZ
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, Homeworks Collection 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
Beyhan, Y. (1993). Hızlı hazır yemek (fast-food) yemek sistemi. Türkiye Diyetisyenler Derneği Yayınları (Yayın No: 6).
Baysal, A., & Kutluay, M. (2009). Yemek planlama kuralları ve yıllık yemek listeleri. Hatipoğlu Yayınevi.
Beyhan, Y. (2022). Toplu beslenme sistemlerinin yönetim ve organizasyonu. Nobel Tıp Kitabevi.
Bilici, S. (2012). Toplu beslenme sistemleri çalışanları için hijyen el kitabı. T.C. Sağlık Bakanlığı (Yayın No:726).

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	40		Classical 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	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.					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,						5

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	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