Course Notes / Textbooks: |
Haftalık olarak dağıtılacaktır / Weekly distributed by the course lecturer. |
References: |
1. Merdol T.K. (2003), Toplu Beslenme Yapılan Kurumlar İçin Standart Yemek Tarifeleri, 3.Baskı, Hatipoğlu Basım ve Yayım San. Tic. Ltd. Şti
2. Food and beverage management / Ninemeier, Jack D. East Lansing, MI : Educational Institute of the American Hotel & Motel Association, 2000
3. Culinary nutrition : the science and practice of healthy cooking / Marcus, Jacqueline B. Waltham : Elsevier/Academic Press, 2013
4. Menü planlama / Özgen, Işıl ; Boğaziçi Üniversitesi, Kırklareli Üniversitesi. İstanbul : Beta, 2015
5. Yiyecek içecek işletmeleri yönetimi / Pırnar, İge ; Boğaziçi Üniversitesi, Kırklareli Üniversitesi. İstanbul : Beta, 2015 6. Principles of Food Sanitation / Marriott, Norman G. ; by Norman G. Marriott, M. Wes Schilling, Robert B. Gravani. Cham : Springer International Publishing, 2018
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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. |
5 |
2) |
To act in accordance with ethical principles and values in professional practice. |
5 |
3) |
To use life-long learning, problem-solving and critical thinking skills. |
5 |
4) |
To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. |
3 |
5) |
To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. |
5 |
6) |
To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. |
3 |
7) |
To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) |
4 |
8) |
To communicate effectively with advisee, colleagues for effective professional relationships. |
5 |
9) |
To use healthcare, information technologies for Nutrition and Dietetic practice and research. |
3 |
10) |
To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. |
3 |
11) |
To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. |
2 |
12) |
To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |
4 |