| Ders Adı | Kodu | Yarıyıl | T+U Saat | Kredi | AKTS |
|---|---|---|---|---|---|
| Nutrition İn Collected Association To Be Nourished | GDM 505 | 0 | 3 + 0 | 3 | 6 |
| Ön Koşul Dersleri | |
| Önerilen Seçmeli Dersler | |
| Dersin Dili | Türkçe |
| Dersin Seviyesi | YUKSEK_LISANS |
| Dersin Türü | Seçmeli |
| Dersin Koordinatörü | Prof.Dr. OMCA DEMİRKOL |
| Dersi Verenler | |
| Dersin Yardımcıları | |
| Dersin Kategorisi | Diğer |
| Dersin Amacı | To give knowledge about all procedures of Food Service Systems Management and organization. At the end of this course students should be able to gain the knowledge of the food service processes, control of menu and kitchen modernization, demonstrate the knowledge of commercial food service principles, gain the skills of Hygiene/HACCP management and control and the cost control |
| Dersin İçeriği | Importance of institutional food service, catering systems, management of food services, kitchen planning and catering equipments, menu planning, methods of food purchasing/storage and control and work safety. Commercial catering staff and organizations, various preparation / cooking and servicing methods, hygiene/ HACCP, cost control methods. |
| # | Ders Öğrenme Çıktıları | Öğretim Yöntemleri | Ölçme Yöntemleri |
|---|---|---|---|
| 1 | Comprehend the manage and control issues of institutional food service institutions | Lecture, Question-Answer, Discussion, Group Study, Self Study, | Testing, Homework, |
| 2 | Comprehend the catering kitchen modernization of processes and the menu control | Lecture, Question-Answer, Discussion, Group Study, Self Study, | Testing, Homework, |
| 3 | Comprehend the purchase, cost calculation, storage and control | Lecture, Question-Answer, Discussion, Drilland Practice, Group Study, | Testing, Homework, |
| 4 | Comprehend the purchase, cost calculation, storage and control | Lecture, Question-Answer, Discussion, Demonstration, Group Study, Self Study, | Testing, Homework, |
| 5 | Comprehend the importance of hygiene and sanitation and the implementation of institutional food service establishments | Lecture, Question-Answer, Discussion, | Testing, Homework, |
| 6 | Comprehend the use and recognize of equipment in institutional food service establishments | Lecture, Question-Answer, Discussion, Demonstration, | Testing, Homework, |
| Hafta | Ders Konuları | Ön Hazırlık |
|---|---|---|
| 1 | Importance of institutional food service | |
| 2 | Management of food services, kitchen planning | |
| 3 | Catering equipments | |
| 4 | Menu planning | |
| 5 | Methods of food purchasing/storage and control | |
| 6 | Commercial catering staff and organizations | |
| 7 | Various preparation and cooking methods | |
| 8 | Services methods | |
| 9 | Hygiene/ HACCP I | |
| 10 | Hygiene/ HACCP II | |
| 11 | Cost control in community nutrition systems I | |
| 12 | Cost control in community nutrition systems I | |
| 13 | Job security in community nutrition systems | |
| 14 | Presentation of projects an discussion |
| Kaynaklar | |
|---|---|
| Ders Notu | |
| Ders Kaynakları | |
| Sıra | Program Çıktıları | Katkı Düzeyi | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | In addition to expanding and making deeper the knowledge established on high school education in a same or different area, to be able to reach knowledge, evaluate and interpret it to be able to do practice. | ||||||
| 2 | By utilizing incomplete or limited data in his or her study area, to be able to expand the knowledge by scientific methods and use them in scientific, social and ethical responsibility. | ||||||
| 3 | To be able to define a problem, propose a solution method, solve it, evaluate the results and apply if it is necessary in his or her area. | ||||||
| 4 | To be able to transfer systematically the current developments, his or her studies to the other people as written, orally and visually. | X | |||||
| 5 | To be able to develop new strategic approach and produce solutions by taking responsibility in unexpected and complicated situations in his or her area of practice. | ||||||
| 6 | To be able to have oral or written communication ability in one of well know foreign language (“European Language Portfolio Global Scale”, Level B2). | X | |||||
| 7 | To have knowledge about software and hardware about computers and be able to use and improve data processing and communication abilities. | X | |||||
| 8 | To be able to watch scientific, social, and ethical values and teach and control them in the step of data collection, evaluation and announcement of them. | X | |||||
| 9 | The qualifications gaining for values of scientific and ethical in stages of data collection, interpretation, dissemination and in all professional activities, | X | |||||
| 10 | To create awareness about new and emerging applications of the profession; when the necessary gain skills to investigate and learn | X | |||||
| 11 | To understand the social and environmental aspects of engineering practice, gain skills to adapt to the social environment | ||||||
| Değerlendirme Sistemi | |
|---|---|
| Yarıyıl Çalışmaları | Katkı Oranı |
| 1. Ara Sınav | 50 |
| 1. Ödev | 50 |
| Toplam | 100 |
| 1. Yıl İçinin Başarıya | 60 |
| 1. Final | 40 |
| Toplam | 100 |
| AKTS - İş Yükü Etkinlik | Sayı | Süre (Saat) | Toplam İş Yükü (Saat) |
|---|---|---|---|
| Course Duration (Including the exam week: 16x Total course hours) | 16 | 3 | 48 |
| Hours for off-the-classroom study (Pre-study, practice) | 16 | 4 | 64 |
| Mid-terms | 1 | 6 | 6 |
| Assignment | 1 | 15 | 15 |
| Final examination | 1 | 8 | 8 |
| Toplam İş Yükü | 141 | ||
| Toplam İş Yükü / 25 (Saat) | 5,64 | ||
| Dersin AKTS Kredisi | 6 | ||