| Objectives: |
It’s aimed to gain knowledge, skills, and attitudes regarding the importance of collective nutrition, 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: |
The importance of collective nutrition, the roles and responsibilities of dietitians in collective nutrition services, types of collective nutrition systems/new production systems, management and organization, kitchen/dining hall planning, tools and equipment used, principles of menu planning, menu management and control, standard recipes and their supervision, raw material selection and criteria, receipt, storage, and stock control of food items, occupational health and safety. |