| Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
|---|---|---|---|---|---|
| BEY455 | MENU PLANNING | 7 | 3 | 3 | 6 |
Objectives and Contents |
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|---|---|
| Objectives: | 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. |
| Content: | 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. |