Nutrition and Dietetics
Course Details
KTO KARATAY UNIVERSITY
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
School of Health Sciences
Programme of Nutrition and Dietetics
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 02140014 | Food Services Systems II | 2 | Spring | 4 | 2+0+0 | 3 | 3 |
| Course Type | Compulsory |
| Course Cycle | Bachelor's (First Cycle) (TQF-HE: Level 6 / QF-EHEA: Level 1 / EQF-LLL: Level 6) |
| Course Language | Turkish |
| Methods and Techniques | - |
| Mode of Delivery | Face to Face |
| Prerequisites | - |
| Coordinator | - |
| Instructor(s) | Lect. Muteber Gizem KESER |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Lect. Muteber Gizem KESER | B-Z29 | [email protected] | 7663 |
Course Content
In bulk nutrition systems, purchasing, storage and quality control methods include preparation, cooking, distribution and service methods and occupational safety procedures.
Objectives of the Course
It is aimed to teach the differences between enterprises in terms of purchasing, receiving, preparation and cooking methods in mass nutrition systems, ways to ensure food safety, HACCP-ISO 22000 food safety management system and mass nutrition.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | X |
| Specialization / Field Courses | |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P1 | To be able to use theoretical and practical knowledge in their own fields with sufficient knowledge in basic health and related professional fields | 2 |
| P11 | Awareness of professional ethics and responsibility | 1 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | To be able to list possible risks in foods | P.2.2 | 1 |
| O2 | To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases | P.3.7 | 1 |
| O3 | Acting within the scope of ethical values and sense of responsibility in relations with kitchen staff | P.11.3 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | Introduction, purchase |
| 2 | Product receiving in food service systems |
| 3 | Storage in food service systems |
| 4 | Production food service systems |
| 5 | Wide Range of Cooking Techniques |
| 6 | Leftovers and Losses in food service systems |
| 7 | Midterm |
| 8 | Disinfection, Sterilization, Hygiene |
| 9 | Cooking and kitchen equipments |
| 10 | Food Safety |
| 11 | HACCP |
| 12 | ISO 22000, Quality Assurance Systems |
| 14 | Cost Control |
| 15 | Final |
Textbook or Material
| Resources | Toplu Beslenme Sistemleri. Hedef yayınıclık,2021. |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Practice | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 10 | 2 | 20 |
| Midterms | 1 | 10 | 10 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 0 | 0 | 0 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 25 | 25 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 83 | ||
| Total Work Load / 30 | 2,77 | ||
| Course ECTS Credits: | 3 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P2 | P3 | P11 |
|---|---|---|---|---|
| O1 | To be able to list possible risks in foods | 2 | - | - |
| O2 | To be able to compare energy, macro and micronutrient requirements of individuals with different age groups and different diseases | - | 3 | - |
| O3 | Acting within the scope of ethical values and sense of responsibility in relations with kitchen staff | - | - | 4 |