| NUTRITION AND DIETETIC (TURKISH) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code | Course Name | Semester | Theoretical | Practical | Credit | ECTS |
| COP3817 | SARDUNYA - CATERING Applications | Fall Spring |
2 | 0 | 2 | 6 |
| The course opens with the approval of the Department at the beginning of each semester |
| Language of instruction: | Tr |
| Type of course: | Departmental Elective |
| Course Level: | Bachelor |
| Mode of Delivery: | Hybrid |
| Course Coordinator : | Dr. Öğr. Üyesi CAN ERGÜN |
| Course Objectives: | This course aims to introduce the catering industry, catering practices, workplaces, etc. and to contribute to students who want to improve themselves in this sector. |
|
The students who have succeeded in this course; 1) Defines the catering industry in Turkey 2) Explains management processes and hygiene quality practices 3) Defines sales and purchasing practices 4) Organizes operational processes and customer relations 5) Implements the budget applications 6) Evaluates Management in the Sector |
| Knowing the catering industry, catering practices, customer relations, budget management, application of hygiene (sanitation) rules, quality assurance systems constitute the content of this course. |
| Week | Subject | Related Preparation | |
| 1) | Introduction - Definition of catering industrity | ||
| 2) | Managerial processes | ||
| 3) | Menu applications in catering industry | ||
| 4) | Quality Assurance Systems | ||
| 5) | Definition of Food security and its applications | ||
| 6) | Budget management in the catering industry | ||
| 7) | Definition of occupational health and Safety and its applications | ||
| 8) | Environment Management Systems | ||
| 9) | Midterm Exam | ||
| 10) | Buying processes | ||
| 11) | Operational applications | ||
| 12) | management of production processes | ||
| 13) | Customer Relationships | ||
| 14) | Course evaluation | ||
| Course Notes: | 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 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Field Work | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Quizzes | % 0 | |
| Homework Assignments | 1 | % 10 |
| Presentation | % 0 | |
| Project | % 0 | |
| Seminar | % 0 | |
| Midterms | 1 | % 30 |
| Preliminary Jury | % 0 | |
| Final | 1 | % 60 |
| Paper Submission | % 0 | |
| Jury | % 0 | |
| Bütünleme | % 0 | |
| Total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| Total | % 100 | |
| Activities | Number of Activities | Duration (Hours) | Workload |
| Course Hours | 14 | 2 | 28 |
| Laboratory | 0 | 0 | 0 |
| Application | 0 | 0 | 0 |
| Special Course Internship (Work Placement) | 0 | 0 | 0 |
| Field Work | 0 | 0 | 0 |
| Study Hours Out of Class | 14 | 8 | 112 |
| Presentations / Seminar | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Homework Assignments | 1 | 12 | 12 |
| Quizzes | 0 | 0 | 0 |
| Preliminary Jury | 0 | 0 | 0 |
| Midterms | 1 | 2 | 2 |
| Paper Submission | 0 | 0 | 0 |
| Jury | 0 | 0 | 0 |
| Final | 1 | 2 | 2 |
| Total Workload | 156 | ||
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| 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) | To act in accordance with ethical principles and values in professional practice. | |
| 3) | To use life-long learning, problem-solving and critical thinking skills. | |
| 4) | To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection. | |
| 5) | To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach. | |
| 6) | To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition. | |
| 7) | To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.) | |
| 8) | To communicate effectively with advisee, colleagues for effective professional relationships. | |
| 9) | To use healthcare, information technologies for Nutrition and Dietetic practice and research. | |
| 10) | To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively. | |
| 11) | To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level. | |
| 12) | To carry out dietetic practices considering cultural differences and different health needs of different groups in the community. |