TÜRKÇE
ENGLISH
Information
Course Goal / Objective
Educate institutional food service benefiting all groups for adequate and balanced , high hygienic quality, features a high nutritional value, consumed, in order to provide the most economical way to give public nutrition service.
Course Content
Nutrition and importance, TBS system types / new production systems, management and organization, Kitchen / dining hall planning, Tools used in TBS, Menu management and supervision, Standard catering and supervision, Purchasing and storage techniques, job security
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Learns menu management. |
| LO02 | Learns to give adequate and well-balanced, high hygienic quality, high nutritional value of food at institutional food service |
| LO03 | Learns to give a food servise with the most economical way |
| LO04 | Learns menu control and the modernization of the kitchen |
| LO05 | Gains the ability to become a administrator dietician |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Has knowledge in the fields of basic science, engineering and food science and technology | |
| PLO02 | - | Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications | |
| PLO03 | - | Gains the ability to use knowledge and skills in his/her field. | |
| PLO04 | - | Improve a process-based system using the methods of measurement and evaluation | |
| PLO05 | - | Researches and analyzes complex systems using scientific methods | |
| PLO06 | - | Uses objective and subjective methods to evaluate food quality and interprets the results | |
| PLO07 | - | Selects and uses modern technical systems in food engineering and technology applications | |
| PLO08 | - | Uses laboratories, does food analyses and evaluates, interprets and reports the results, | |
| PLO09 | - | Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility | |
| PLO10 | - | Complies with teamwork | |
| PLO11 | - | Analytically and critically evaluates the learned information. | |
| PLO12 | - | Knows the necessity of lifelong learning. | |
| PLO13 | - | Communicates effectively and healthily in the relevant field and uses communication technologies | |
| PLO14 | - | Knows a foreign language at a level to follow the literature about foods and communicate | |
| PLO15 | - | Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development | |
| PLO16 | - | is respectful of professional ethics | |
| PLO17 | - | Has ability to plan, implement and develop a food process | |
| PLO18 | - | Knows the legislation and management systems related to foods |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Definition of institutional food service, the importance and the classification of institutions of public nutrition | Lecture notes, books | |
| 2 | Institutional food systems, new production systems | Lecture notes, books | |
| 3 | Institutional food systems management and organization | Lecture notes, books | |
| 4 | Institutional food systems management | Lecture notes, books | |
| 5 | Job descriptions of staff working in institutional food systems | Lecture notes, books | |
| 6 | Institutional food systems, kitchen and service area | Lecture notes, books | |
| 7 | Used in the selection of kitchen equipments | Lecture notes, books | |
| 8 | Maintenance and cleaning of equipments used in the kitchens | Lecture notes, books | |
| 9 | Midterm exam | Lecture notes, books | |
| 10 | Menu management | Lecture notes, books | |
| 11 | Standard Recipes and control | Lecture notes, books | |
| 12 | Purchase Techniques | Lecture notes, books | |
| 13 | Stores, features, and storage techniques | Lecture notes, books | |
| 14 | Work security | Lecture notes, books | |
| 15 | Study week | Lecture notes, books | |
| 16 | Final | Lecture notes, books | |
| 17 | Final | Lecture notes, books |