Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
6BES316Toplu Beslenme Sistemleri Iı2+2+035

Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Nutrition and Dietetics
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course It is aimed to teach the differences between commercial and non-commercial enterprises in terms of a wide range of preparation and cooking methods in mass nutrition systems, ways to ensure food safety, HACCP-ISO 22000 food safety management system and mass nutrition.
Course Content In collective nutrition systems, commercial enterprises and organization / kitchen staff in these enterprises, kitchen / restaurant plan in commercial enterprises, a wide range of preparation and cooking methods, service methods, hygiene / HACCP, ISO 22000, cost control
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Rabia Melda Erdoğan melda.erdogan@gedik.edu.tr
Assistants Research Assist. Merve Özvar merve.ozvar@gedik.edu.tr
Work Placement(s) Yes

Recommended or Required Reading
Resources Gisslen W, Essentials of Professional Cooking ,John Wiley & Sons Inc, USA, 2004.
Marriott N G, Principles of Food Sanitation, Fourth Edition, An Aspen Publication, Gaithersburg, Mayland, 1999.
Axler B H, Litrides CA. Ctyles of Food Service ,Food and Beverage Service, John Willey& Sons, USA 1990.
1. Arora RK. (2007). Food Service And Catering Management. APH Publishing, India.
2- Jones P, Merricks P. (1994) The management of food service operations. Thomson Learning, UK (ISBN: 9780304329076)
3. Grossbauer, S. (2001). Managing Foodservice Operations: A Systems Approach for Healthcare and Institutions (Fourth edition). Kendall Hunt, USA.
4. Dogan, M. (2018). Mass Nutrition Systems and Catering Services Management. Nobel Academic Publishing.
Ders notları
Vize/Final

Course Category
Field %100

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Assignment 2 % 10
Final examination 1 % 50
Total
4
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 2 28
Hours for off-the-c.r.stud 14 4,50 63
Mid-terms 1 4 4
Practice 14 2 28
Final examination 1 5 5
Total Work Load   Number of ECTS Credits 5 128

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Learns the differences between commercial and non-commercial mass nutrition establishments
2 Knows the importance, organization and job descriptions of food and beverage service
3 Applies the HACCP system in mass feeding systems
4 Evaluates food preparation and cooking methods specific to each food in order to prevent food and nutrient losses
5 Knows the features of service methods belonging to different countries and interprets them in terms of collective nutrition systems.
6 Learns economic production and service delivery and cost control


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Commercial enterprises in mass nutrition systems
2 Organization and kitchen staff in commercial enterprises
3 Food preparation and cooking methods, sauces, soups, side dishes and vegetable cuts in collective nutrition systems I
4 Food preparation and cooking methods in collective nutrition systems, sauces, soups, side dishes and vegetable cuts II
5 Service methods in commercial enterprises I
6 Service methods in commercial enterprises II
7 Hygiene in mass feeding systems I
8 Midterm Exam Week
9 Hygiene in collective feeding systems II
10 HACCP- TS EN ISO 22000 Approach in mass nutrition systems
11 Checklists (check-lists) used in mass feeding systems
12 Checklists (check-lists) used in mass feeding systems
13 Cost control in mass feeding systems
14 Cost control in mass feeding systems
15 An Overview
16 Final Exam Week


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10
All 5 5 5 2 4 2 3 3 2
C1 5 5 5 2 4 2 3 3 2
C2 5 5 5 2 4 2 3 3 2
C3 5 5 5 2 4 2 3 3 2
C4 5 5 5 2 4 2 3 3 2
C5 5 5 5 2 4 2 3 3 2
C6 5 5 5 2 4 2 2 3 2

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