TÜRKÇE
ENGLISH
Information
| Code | TUR219 |
| Name | Menu Planning |
| Term | 2022-2023 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Doç. Dr. DİLEK SAY |
| Course Instructor |
Doç. Dr. DİLEK SAY
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
ensure that the meaning of the menu concept and the importance of learning, Knowing the principles of menu planning, to ensure the daily menu and recipe preparation standards.
Course Content
Nutrition, nutrient item, basic causes of nutritional problems, adequate balanced diet, malnutrition, malnutrition and loss, carbohydrates, lipids, proteins, energy metabolism, water and minerals, vitamins, food groups, menu planning, menu preparation, setting standard recipe
Course Precondition
None
Resources
Nutritional Principles and Planning in Tourism, Cemal Turkan, Detay Yayıncılık
Notes
Menu Management and Menu Planning, Hüseyin Altınel, Detay Yayıncılık
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explain the properties of nutrients consisting of carbohydrates, proteins, fats, minerals, vitamins and water |
| LO02 | Explain the principles of adequate nutrition, balanced nutrition and healthy and balanced nutrition |
| LO03 | Calculates the calories of carbohydrates, proteins and fats from energy-giving nutrients |
| LO04 | Prepares the standard recipe required to obtain standard products, facilitate portioning and make cost calculations for businesses |
| LO05 | Makes menu planning in accordance with standard recipes |
| LO06 | Prepares suitable menus according to the characteristics of the guests coming to the hotel business or restaurants |
| LO07 | Explain the characteristics of food groups that are important in terms of nutrition |
| LO08 | Calculates the cost of the menu, taking into account the standard recipes created for each food |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Transfers basic information about theories, facts, concepts and principles related to tourism and hotel management. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Explains information about legal regulations, professional standards and practices in the field of tourism and hotel management. | 4 |
| PLO03 | Bilgi - Kuramsal, Olgusal | Transfer information about the internal and external environmental factors of organizations in the field of tourism and hotel management. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Transfers information about service processes and operations in the field of tourism and hotel management. | 4 |
| PLO05 | Bilgi - Kuramsal, Olgusal | Explains the planning, organization, execution, coordination and control functions of tourism and hotel management management. | |
| PLO06 | Beceriler - Bilişsel, Uygulamalı | Uses the knowledge acquired in the field of tourism and hotel management in the business environment and profession. | 5 |
| PLO07 | Yetkinlikler - Öğrenme Yetkinliği | Uses the physical environment, tools and technologies related to the field of tourism and hotel management. | 5 |
| PLO08 | Yetkinlikler - Öğrenme Yetkinliği | Uses a foreign language at a level to understand guest requirements and professional international terms of the tourism industry. | |
| PLO09 | Yetkinlikler - Öğrenme Yetkinliği | Have basic computer usage knowledge and knowledge about information systems used in hotel businesses and the ability to use these software. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Takes responsibility as a team member. | 5 |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Establishes effective interpersonal and intercultural communication. | |
| PLO12 | Yetkinlikler - Öğrenme Yetkinliği | Regularly conducts health, safety and risk assessments in the field of tourism and hotel management. | |
| PLO13 | Bilgi - Kuramsal, Olgusal | Protects the natural environment by adhering to ethical values. | |
| PLO14 | Bilgi - Kuramsal, Olgusal | Pays attention to personal care, hygiene, clothing and appearance. | 5 |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Continuously develops knowledge, skills and competencies in the field of tourism and hotel management. | |
| PLO16 | Bilgi - Kuramsal, Olgusal | Have the ability to think critically, produce alternative solutions and analyze information by obtaining information from different sources. | |
| PLO17 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Communicates effectively with guests and collaborators through written and verbal expression. | |
| PLO18 | Beceriler - Bilişsel, Uygulamalı | Acts in accordance with social, scientific and professional ethical values. |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Nutrition and nutrition science | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım |
| 2 | Body mass index, affecting nutrition factors | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 3 | Carbonhydrates | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım |
| 4 | Proteins | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım |
| 5 | Lipids | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım |
| 6 | Vitamins | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım |
| 7 | Water and the function of the body | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım |
| 8 | Mid-Term Exam | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Minerals | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım |
| 10 | Energy Metabolism | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Problem Çözme |
| 11 | Food Groups | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım, Soru-Cevap |
| 12 | Menu concept | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım |
| 13 | Menu types | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım, Tartışma |
| 14 | Principles of menu planning | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma, Soru-Cevap |
| 15 | Preparing Standart Recipes According to the Menus. | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Öğretim Yöntemleri: Anlatım, Bireysel Çalışma, Tartışma |
| 16 | Term Exams | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Term Exams | Tourism Nutrition Principles and Monu Planning,Cemal Turkan, p.2-175. | Ölçme Yöntemleri: Yazılı Sınav |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 78 | ||
| Total Workload / 25 (h) | 3,12 | ||
| ECTS | 3 ECTS | ||