TÜRKÇE
ENGLISH
Information
| Code | ATO219 |
| Name | Industrial Food Production I |
| Term | 2022-2023 Academic Year |
| Semester | 3. Semester |
| Duration (T+A) | 1-1 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 1 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
Definition of mass feeding facilities and properties, public services and nutritional food distribution methods, audit and inspection criteria, mass feeding sanitation service in the form.
Course Content
Catering Consept Purpose and İmportance Development of the Catering Industry İt's Process of Development in the World. İt's Process of Development in Turkey.
Course Precondition
NONE
Resources
ENDÜSTRİYEL YİYECEK ÜRETİMİ, Prof. Dr. Fermani Maviş 2007, DETAY YAYINCILIK.
Notes
Digital resources, Lecture notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Defines the concept of industrial food production and explains the development process. |
| LO02 | Rank the distribution methods of food in the Industrial food production. |
| LO03 | Explains the importance of Inspection in enterprises engaged in Industrial Food Production. |
| LO04 | Explains the instructions of storage-labeling and chlorination in industrial food production enterprises. |
| LO05 | Explains the pre-preparation, cooking, serving and cooling instructions in industrial food production establishments. |
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. | 2 |
| 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. | 4 |
| 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. | 2 |
| 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. | |
| 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) Catering Consept Purpose and İmportance Development of the Catering Industry İt's Process of Development in the World. İt's Process of Development in Turkey. | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 2 | 2) Grouping of Catering Services Over Production Must Carry Food Ticket and etc. Applications Contracting Services | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 3 | 3) Catering Managements Status İnternal and Extermal Problems of Managements Solutions of the Problems Education Control Government Support and Funding | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 4 | 4) Commercial and Non-Commercial Catering Industry Basic Responsibilities of the Catering Sector Problems and Solutions | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 5 | 5) Catering and Control Control Requirement The Main Causes of the Control Authorities to Control and Legal Basis | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 6 | 6) Aim in the Control Main Criterias in the Control Around of the Kitchen, İt's İnternal Organization and İnfrastructure. | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 7 | 7) Equipment and Various Tools-Equipments Criterias Cleaning Personel Sanitation, Control and İt's Operations | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 8 | Midterm | To be prepared to related subject from advised source. | Ölçme Yöntemleri: Yazılı Sınav |
| 9 | Applied to Food Processing Today's Position of the Catering Industry. | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 10 | ISO-HACCP and Catering Middle -Sized Enterprises Organization of Catering Personel Duties and Responsibilities | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 11 | Entering to Auction Auction Terms and Contracts Export-Import of Order s | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 12 | Applied Catering Business İnstruction Storage Instructions Conditions of Storage of Foods Resistant Conditions of Deposition of Other Food | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 13 | Labeling Instructions | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 14 | Instructions for use gloves | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 15 | Chlorination Instruction | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Gösterip Yaptırma |
| 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 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||