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 :	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	Assist.Prof. HATİCE MERVE BAYRAM
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It is aimed to gain knowledge about quality management, cost and service management and hygiene rules, food preparation, cooking principles and food production systems in collective nutrition systems.
Contents of the Course Unit:	The course covers a wide range of food preparation, food production systems, service management, food waste and residue management, cost management, hygiene, quality management systems 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)
Explains the principles of food preparation and cooking in mass nutrition systems.
Explains food production systems in mass nutrition systems.
Explains service management in mass nutrition systems.
Explains food and waste management in mass nutrition systems.
Explains cost management in mass nutrition systems.
Explains the importance of occupational health and safety in mass nutrition systems.
Explains the importance of hygiene in mass nutrition systems.
Explains food safety systems in mass nutrition systems.
Explains HACCP principles in mass feeding systems.
Describes the principles of ISO22000 and FSSC22000 methods in mass nutrition systems.
Explains the principles of other quality management systems used in mass nutrition systems.
Explains foodborne microbial diseases in mass nutrition systems.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature review, Individual research	Principles of Preparation and Cooking I	Lecture, Discussion, Groupwork
2	Literature review, Individual research	Principles of Preparation and Cooking 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 I	Lecture, Discussion, Groupwork
10	Literature review, Individual research	Hygiene II	Lecture, Discussion, Groupwork
11	Literature review, Individual research	Food Safety Systems	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	Foodborne microbial diseases	Lecture, Discussion, Groupwork
15	Literature review, Individual research	Foodborne microbial diseases	Lecture, Discussion, Groupwork
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
Beyhan, Y. (1993). Hızlı Hazır Yemek (Fast-food) Yemek Sistemi. Türkiye Diyetisyenler Derneği Yayınları; 6.
Merdol, T. K. (2003). Standart yemek tarifeleri: toplu beslenme yapılan kurumlar için. Ankara: Hatipoğlu Yayınevi.
Baysal, A., & Kutluay, M. (2009). Yemek Planlama Kuralları ve Yıllık Yemek Listeleri. Ankara: Hatipoğlu yayınevi. Prof.Dr. Ayşe Baysal, Prof.Dr. Türkan Kutluay Merdol
Kutluay Merdol T, Birer S (1981). Kurum Beslenmesi, Milli Eğitim Bakanlığı
Beyhan, Y. (1998). Toplu Beslenme Yapılan Kurumlarda Yönetim ve Organizasyon: Toplu Beslenme Sistemlerinde Menü
Yönetim ve Denetimi. Hizmet İçi Eğitim Seminerleri, 5-9.

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.						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	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