| Week |
Subject |
Related Preparation |
| 1) |
Mass Feeding Systems Management in Business I |
NONE |
| 2) |
Mass Feeding Systems Management in Business II |
NONE |
| 3) |
Large scale food preparation and cooking |
NONE |
| 4) |
Service methods in mass feeding systems |
NONE |
| 5) |
Banquet Management (menu, staff, cost, marketing and sales) |
NONE |
| 6) |
Mass Nutrition Systems Management in Disasters |
NONE |
| 7) |
Midterm |
NONE |
| 8) |
Inventory Management in Mass Feeding Systems |
NONE |
| 9) |
Cost control in collective nutrition systems (cost control) |
NONE |
| 10) |
Cost control in bulk nutrition systems II (cost control) |
NONE |
| 11) |
Hygiene Management in Mass Feeding Systems
|
NONE |
| 12) |
HACCP, GMP and other applications in mass feeding systems
|
NONE |
| 13) |
State-of-the-art products and innovations in Mass Feeding Systems
|
NONE |
| 14) |
Course Evaluation
|
NONE |
| |
Program Outcomes |
Level of Contribution |
| 1) |
To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice. |
2 |
| 2) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
2 |
| 3) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
3 |
| 4) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
4 |
| 5) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
3 |
| 6) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
3 |
| 7) |
To use life-long learning, problem-solving and critical thinking skills. |
4 |
| 8) |
To act in accordance with ethical principles and values in professional practice. |
3 |
| 9) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
4 |
| 10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
4 |
| 11) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
4 |
| 12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
5 |
BAHÇEŞEHİR UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
