Ders Planı

Lesson Information

Course Credit	3.0
Course ECTS Credit	5.0
Teaching Language of Instruction	Türkçe
Level of Course	Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course	Compulsory
Mode of Delivery	Face-to-face
Does the course require compulsory or optional work experience?	Z
Course Coordinator	Assist. Prof. Dr. ZEYNEP BEGÜM KALYONCU ATASOY
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	It is aimed to teach a wide range of preparation and cooking methods in mass feeding systems, ways to ensure food safety, HACCP-ISO 22000 food safety management system and the differences between commercial and non-commercial businesses in terms of mass feeding.
Course Content	Commercial businesses in mass feeding systems and organization/kitchen staff in these businesses, kitchen/restaurant plan in commercial businesses, wide range of preparation and cooking methods, service methods, hygiene/HACCP, ISO 22000, cost control.

Learning Outcomes

To be able to associate the necessary knowledge in the field of nutrition and dietetics with the developments encountered in current life and / or in the national-international field, to carry out a study independently and to take responsibility as a team member.
Using the current knowledge and skills acquired in the field of Nutrition and Dietetics; determines, evaluates, interprets, produces solutions to the nutritional status of individuals, applies medical nutrition therapy, follows and evaluates the events / developments on the agenda of the society and the world, applies ethical rules in health and proposes solutions.
Uses the theoretical and practical knowledge acquired for health promotion, prevention of diseases and treatment when necessary.
Uses computer, statistics, information and communication technologies and research competencies in nutrition sciences.
To be able to think and apply the basic knowledge related to the field of Nutrition and Dietetics in detail, especially to have problem solving and decision making skills, to evaluate critically, to plan, implement, monitor, evaluate and evaluate appropriate medical nutrition therapy for patients in different age groups and to participate in clinical research.
Adopts personal development and lifelong learning; adopts the understanding of quality, has the ability to evaluate information related to the field and different disciplines and supports educational promotion and information programs related to the field.
Uses his/her knowledge to demonstrate the accuracy of practices in the field of Nutrition and Dietetics, expresses his/her thoughts and opinions clearly verbally and in writing by presenting reasons and evidence, and communicates effectively with all stakeholders in line with ethical principles.
At every stage of their work, they communicate effectively with their patients and other disciplines required by the treatment, and ensure that teamwork is carried out in a coordinated manner.
To be able to follow the information in the field of nutrition and dietetics and communicate with colleagues and have the ability to communicate interculturally by using a foreign language at least at the European Language Portfolio B1 General Level.
In order to contribute to the development of the dietetic profession, they follow current treatment approaches, follow evidence-based scientific research, act in accordance with ethical values, adopt the importance of social justice and environmental sustainability as well as having awareness of quality culture, and develop educational materials in these directions.

Weekly Course Subjects

1	Commercial Enterprises in Mass Feeding Systems
2	Organization and Kitchen Staff in Commercial Enterprises
3	Food Preparation and Cooking Methods, Sauces, Soups, Side Dishes and Vegetable Cuts in Mass Feeding Systems I
4	Food Preparation and Cooking Methods, Sauces, Soups, Side Dishes and Vegetable Cuts in Mass Feeding Systems II
5	Service Methods in Commercial Enterprises I
6	Service Methods in Commercial Enterprises II
7	Hygiene in Mass Feeding Systems I
8	Midterm
9	Hygiene in Mass Feeding Systems II
10	HACCP-TS EN ISO 22000 Approach in Mass Feeding Systems
11	Checklists Used in Mass Feeding Systems
12	Cost Control in Mass Feeding Systems
13	Cost Control in Mass Feeding Systems
14	General Review

Resources

Gisslen W, Essentials of Professional Cooking , John Wiley & Sons Inc, USA, 2004.
Marriott N G, Principles of Food Sanitation, Fourth Edition, An Aspen Publication, Gaithersburg, Mayland, 1999.
Axler B H, Litrides CA. Ctyles of Food Service ,Food and Beverage Service, John Willey& Sons, USA 1990.

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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