ATO111 Nutrition Principles and Menu Planning

4 ECTS - 2-0 Duration (T+A)- 1. Semester- 2 National Credit

Information

Code ATO111
Name Nutrition Principles and Menu Planning
Term 2022-2023 Academic Year
Semester 1. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 4 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Ön Lisans Dersi
Type Normal
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Öğr. Gör.Dr. MEHTAP BAYKAL
Course Instructor Öğr. Gör.Dr. MEHTAP BAYKAL (A Group) (Ins. in Charge)


Course Goal / Objective

Examine nutrient that are essential in human nutrition, the chemical structure of nutrients , resources, functions of the human body, problems of inadequate and excessive purchases, requirements, the interaction of other elements to each other. The purpose of the course is to make the students gain the ability to plan the menu, calculate the cost of the menu and prepare a menu card.

Course Content

Can explain definition of nutrition, adequate and balanced nutrition and Doing the preparations for menu, Preparing recipes for dishes and menus for beverages

Course Precondition

None

Resources

Altıner, İ. (2017). Menü Planlama ve Yönetimi. Detay Yayıncılık, Ankara.

Notes

Türkan, C. (2012). Mutfak Teknolojisi. Sistem Ofset, Ankara.


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Explains the basic concepts of menu planning and nutrition.
LO02 Creates the selling price by calculating the menu cost.
LO03 Explains the functions of nutrients in our body by grouping foods and nutrients.
LO04 Explains the sources of nutrients and their amounts in foods.
LO05 Prepares menu cards in food and beverage businesses.
LO06 Calculates the daily requirements of nutrients and the amounts to be taken.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Students explain basic information about the legal regulations, professional standards and practices, internal and external environmental factors and service processes related to Tourism and Hotel Management.
PLO02 Bilgi - Kuramsal, Olgusal Students apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes 4
PLO03 Bilgi - Kuramsal, Olgusal Students perform their responsibilities in the field of Tourism and Hotel Management on the basis of customer satisfaction.
PLO04 Bilgi - Kuramsal, Olgusal Students use the physical environment, equipment and technologies in the service process in the field of Tourism and Hotel Management.
PLO05 Bilgi - Kuramsal, Olgusal Students perform their duties and responsibilities in the field of Tourism and Hotel Management, both individually and as a team member, according to the dynamics required by the working environment.
PLO06 Bilgi - Kuramsal, Olgusal Students use technical and professional innovations related to Tourism and Hotel Management in solving ordinary and extraordinary problems.
PLO07 Bilgi - Kuramsal, Olgusal Uses the knowledge and skills related to Tourism and Hotel Students use their knowledge and skills related to Tourism and Hotel Management in the development of professional knowledge and skills of the members of the organization and in objective performance evaluation. 3
PLO08 Beceriler - Bilişsel, Uygulamalı Students develop their knowledge and skills by following the innovations related to their profession with the awareness of lifelong learning and analyzing the situation.
PLO09 Beceriler - Bilişsel, Uygulamalı Students manage the resources they have with their professional self-confidence, knowledge and skills.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students convey their thoughts and suggestions at the level of knowledge and skills they have acquired about the field of tourism to the relevant people in writing and orally.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students use information and communication technologies together with computer software at the minimum European Computer Use License Basic Level required by their field.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students know a foreign language at the A2 General Level of the European Language Portfolio (at least enough to follow the information in the field and communicate with their colleagues).
PLO13 Yetkinlikler - Öğrenme Yetkinliği Students perform their profession according to the rules related to legal legislation (law, regulation, circular, etc.), basic ethical values, occupational safety, worker health, social security rights, quality control and management and protection of the natural environment.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Students know the socio-cultural and economic characteristics of the country and the immediate environment, and the interests, wishes and needs of the society, with the awareness of cultural and ethical values, social justice and responsibility.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Students have the personal qualities and dynamism required by the service production process, which is the main activity of Tourism and Hotel Management.


Week Plan

Week Topic Preparation Methods
1 1.Week Definitions related to nutrition Adequate and balanced nutrition and Doing the preparations for menu s To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Deney / Laboratuvar, Tartışma
2 2. Week Grouping of nutrients and Preparing recipes for dishes To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
3 3. Week Functions of proteins, sources and daily requirements and Preparing menus for beverages To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
4 4. Week Functions of carbohydrates, sources and daily requirements and Preparing menus for beverages To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
5 5. Week Functions of oiles, sources and daily requirements and Preparing menus for beverage To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
6 6. Week Functions of vitamins and minerals, sources and daily requirements and Preparing special menus To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
7 7. Week Functions of Water and other drinks and daily requirements To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
8 Midterm To be prepared to related subject from advised source. Ölçme Yöntemleri:
Yazılı Sınav
9 The energy value of nutrients, the body's energy balance and Creating the sales price To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
10 Foods tasks of body function, combinations of nutrients, physical and chemical properties and Doing the preparations To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
11 Food groups and Preparing the menu cards, Calculating the cost of portions To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
12 Food groups and Preparing the menu cards To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
13 The importance of nutrition in diseases and Preparing the menu cards To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
14 Principles of buying, storing, preparing and cooking food To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
15 Applications from national and international menu types To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar
16 Final exam To be prepared to related subject from advised source. Ölçme Yöntemleri:
Yazılı Sınav
17 Final exam To be prepared to related subject from advised source. 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 1 0 0
Mid-term Exams (Written, Oral, etc.) 1 8 8
Final Exam 1 24 24
Total Workload (Hour) 88
Total Workload / 25 (h) 3,52
ECTS 4 ECTS

Update Time: 18.11.2022 06:39