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Ders Tanımı

Ders Kodu Yarıyıl T+U Saat Kredi AKTS
NUTRİTİON İN COLLECTED ASSOCİATİON TO BE NOURİSHED GDM 505 0 3 + 0 3 6
Ön Koşul Dersleri
Önerilen Seçmeli Dersler
Dersin Dili Türkçe
Dersin Seviyesi Yüksek Lisans
Dersin Türü SECMELI
Dersin Koordinatörü Doç.Dr. OMCA DEMİRKOL
Dersi Verenler
Dersin Yardımcıları
Dersin Kategorisi
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.
Dersin Öğrenme Çıktıları Öğretim Yöntemleri Ölçme Yöntemleri
1 - Comprehend the manage and control issues of institutional food service institutions 1 - 2 - 3 - 8 - 14 - A - C -
2 - Comprehend the catering kitchen modernization of processes and the menu control 1 - 2 - 3 - 8 - 14 - A - C -
3 - Comprehend the purchase, cost calculation, storage and control 1 - 2 - 3 - 4 - 8 - A - C -
4 - Comprehend the purchase, cost calculation, storage and control 1 - 2 - 3 - 5 - 8 - 14 - A - C -
5 - Comprehend the importance of hygiene and sanitation and the implementation of institutional food service establishments 1 - 2 - 3 - A - C -
6 - Comprehend the use and recognize of equipment in institutional food service establishments 1 - 2 - 3 - 5 - A - C -
Öğretim Yöntemleri: 1:Lecture 2:Question-Answer 3:Discussion 8:Group Study 14:Self Study 4:Drilland Practice 5:Demonstration
Ölçme Yöntemleri: A:Testing C:Homework

Ders Akışı

Hafta Konular ÖnHazırlık
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

Döküman Paylaşımı


Dersin Program Çıktılarına Katkısı

No Program Öğrenme Çıktıları KatkıDüzeyi
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

YARIYIL İÇİ ÇALIŞMALARI SIRA KATKI YÜZDESİ
AraSinav 1 50
Odev 1 50
Toplam 100
Yıliçinin Başarıya Oranı 60
Finalin Başarıya Oranı 40
Toplam 100

AKTS - İş Yükü

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