| Objectives: |
It’s aimed to gain knowledge, skills, and attitudes regarding the importance of institutional food services, the roles of the dietitian, nutrition systems, menu planning and management, kitchen planning, raw material selection, storage, stock control, and occupational health and safety. |
| Content: |
Institutional food services and their importance, the roles and responsibilities of dietitians in institutional food services, commercial enterprises, management and organization, kitchen planning, tools and equipment used, principles of menu planning, menu management and control, standard recipes and their control, purchasing, raw material selection and acceptance criteria, receiving, storage management and occupational health and safety. |