MENU PLANNING PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
BEY455	MENU PLANNING	7	3	3	6

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 :	Elective
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 GAYE AYBEY
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	It's aimed to gain knowledge, skills, and attitudes related to planning and evaluating appropriate menus for various institutions and organizations, considering the nutritional needs of individuals with different ages, genders, and health conditions.
Contents of the Course Unit:	Fundamentals of institutional food services, principles of menu planning, types of menus, and guidelines for menu planning for specific groups, including menu planning for preschool and school-age children, menu planning for workplaces and workers, menu planning for nursing homes, menu planning for children’s hospitals, menu planning for adult hospitals, menu planning for prisons, and menu planning for special occasions and events.

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)
Defines the fundamental principles of institutional food services and explains the operational processes of these services.
Explains the fundamental principles of menu planning and uses these principles in the menu development process.
Organizes appropriate menus considering the nutritional needs of different groups.
Explains the menu planning processes for workplaces and workers, and prepares sample menus.
Prepares menu plans suitable for the nutritional needs of individuals living in nursing homes.
Organizes menus considering the nutritional needs of preschool and school-age children.
Computes nutritional needs by taking factors such as age, gender, and health status into account.
Organizes sample menus suitable for the nutritional needs of various institutions.
Compares different types of menus (daily, weekly, special occasion menus, etc.).
Follows considerations to be taken into account in menu planning.
Shares the principles of menu planning for special occasions and events and provides appropriate menu suggestions for these activities.

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method
1	Literature Review, Research from books, journals and web-based materials	Introduction to the Course, Aim, and Content- Foundations of Corporate Food Services - Principles of Menu Planning - Types of Menus - Guidelines for Menu Planning for Specific Groups	Presentation Question-Answer In-class Discussion
2	Literature Review, Research from books, journals and web-based materials	Menu Planning for Preschool/School-age Students - Nutritional Requirements - Characteristics of Menu Planning for Preschool Students	Presentation Question-Answer In-class Discussion
3	Literature Review, Research from books, journals and web-based materials	Menu Planning for Preschool/School-age Students - Creating a Sample Menu	Presentation Question-Answer In-class Discussion
4	Literature Review, Research from books, journals and web-based materials	Menu Planning for Workplaces and Workers - Nutritional Requirements - Characteristics of Workplace Menu Planning	Presentation Question-Answer In-class Discussion
5	Literature Review, Research from books, journals and web-based materials	Menu Planning for Workplaces and Workers - Creating a Sample Menu -Creating a Sample Menu	Presentation Question-Answer In-class Discussion
6	Literature Review, Research from books, journals and web-based materials	Menu Planning for Nursing Homes - Nutritional Requirements - Characteristics of Menu Planning for Nursing Homes	Presentation Question-Answer In-class Discussion
7	Literature Review, Research from books, journals and web-based materials	Menu Planning for Nursing Homes - Creating a Sample Menu	Presentation Question-Answer In-class Discussion
8	-	MID-TERM EXAM	-
9	Literature Review, Research from books, journals and web-based materials	Menu Planning for Children's Hospitals - Nutritional Requirements by Age - Menu Planning, Labeling/Coding Characteristics for Children's Hospitals	Presentation Question-Answer In-class Discussion
10	Literature Review, Research from books, journals and web-based materials	Menu Planning for Children's Hospitals - Creating a Sample Menu	Presentation Question-Answer In-class Discussion
11	Literature Review, Research from books, journals and web-based materials	Menu Planning for Adult Hospitals - Nutritional Requirements by Age and Gender - Menu Planning, Labeling/Coding Characteristics for Hospitals	Presentation Question-Answer In-class Discussion
12	Literature Review, Research from books, journals and web-based materials	Menu Planning for Adult Hospitals - Creating a Sample Menu	Presentation Question-Answer In-class Discussion
13	Literature Review, Research from books, journals and web-based materials	Menu Planning for Prisons - Nutritional Requirements - Characteristics of Menu Planning for Prisons	Presentation Question-Answer In-class Discussion
14	Literature Review, Research from books, journals and web-based materials	Menu Planning for Prisons - Creating a Sample Menu	Presentation Question-Answer In-class Discussion
15	Literature Review, Research from books, journals and web-based materials	Characteristics of Menu Planning for Special Days and Organizations	Presentation Question-Answer In-class Discussion
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

SOURCE MATERIALS & RECOMMENDED READING
T.C. Sağlık Bakanlığı. (2020). Toplu beslenme sistemleri (toplu tüketim yerleri) için ulusal menü planlama ve uygulama rehberi. Ankara.
T.C. Eğitim Bakanlığı. (2016). Pansiyonlu okullar için beslenme hizmetleri rehberi. Ankara.
T.C. Sağlık Bakanlığı. (2019). Türkiye beslenme rehberi (TÜBER). Ankara.
Merdol, T. K. (2020). Toplu beslenme yapılan kurumlar için standart yemek tarifeleri (8. baskı). Hatiboğlu Yayıncılık.
Doğan, M. (2022). Menü planlama ve standart reçeteler.In Toplu Beslenme Sistemleri ve Catering Hizmetleri Yönetimi (pp. 91-107). Nobel Akademik Yayınları, Ankara.ISBN:978-605-7928-07-8
Institute of Medicine (US) Committee on Nutrition Standards for National School Lunch and Breakfast Programs, Stallings, V. A., & Taylor, C. L. (Eds.). (2008). Nutrition Standards and Meal Requirements for National School Lunch and Breakfast Programs: Phase I. Proposed Approach for Recommending Revisions. National Academies Press (US).

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description	Examination Method
Mid-Term Exam	1	40		Optical (Test) Exam
Mid-Term Exam	1	40		Optical (Test) Exam
Homework Assessment	1	10
Final Exam	1	50		Optical (Test) Exam
Final Exam	1	50		Optical (Test) Exam
TOTAL	5	190

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.					4

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.						5

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						5

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	3	42
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	14	2	28
Assignment (Homework)	3	2	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	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	68	0	155