Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
5BES369Menu Planning İn Special Groups2+0+024

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 Elective
Objectives of the Course Gaining knowledge and skills in menu management and control, to gain the ability to plan menus suitable for macro and micro nutrient needs for each organization and target consumer.
Course Content Importance and benefits of menu planning, factors to be considered in menu planning, menu model development stages and principles, menu planning for nurseries, menu planning for workers, menu planning for nursing homes, menu planning for vegetarians and individuals who pay attention to various features in their nutrition, for athletes. menu planning, diet menu planning and menu evaluation for each special group.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Çağla Pınarlı cagla.pinarli@gedik.edu.tr
Assistants Research Assist. Merve Özvar merve.ozvargedik.edu.tr
Work Placement(s) No

Recommended or Required Reading
Resources Beyhan Y, Ciğerim N, Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi, Kök Yayıncılık, Ankara,1995.
Paul J. McVety,Bradley J. Ware,Claudette Lévesque Ware, Fundamentals of Menu Planning, John&Wiley Sons, New Jersey, 2009.
Lisa Gordon-Davis, Hospitality Industry Handbook on Nutrition and Menu Planning, 2002
Course notes will be given weekly.
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
Final examination 1 % 60
Total
2
% 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 5 70
Mid-terms 1 2 2
Final examination 1 2 2
Total Work Load   Number of ECTS Credits 4 102

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Understands the importance of menu planning for adequate and balanced nutrition, knows the menu, its types and features.
2 Knows the factors affecting menu planning.
3 Knows the stages of menu model development and menu planning.
4 Gains knowledge about menu planning for the target group.
5 Plans and evaluates the menu for the target group.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Definition and importance of collective nutrition, the importance of menu planning in adequate and balanced nutrition, menu types
2 Factors to consider in menu planning
3 Menu model development stages and principles
4 Menu planning principles for preschool children
5 Menu planning principles for school-age children
6 Evaluation of nursery, kindergarten and full-time school menus and menu planning application
7 Menu planning principles for nursing homes
8 Midterm Exam Week
9 Menu planning principles for workers
10 Evaluation of menus prepared for nursing homes and workers in various business lines and menu planning application
11 Menu planning principles for athletes
12 Menu planning principles for vegetarian and various dietary habits
13 Evaluation of menus prepared for athletes and vegetarians and menu planning application
14 Diet menu planning principles, menu planning application for hospitals
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 4 5 5 2 2 2 3 3 1
C1 4 5 5 2 2 2 3 3 1
C2 4 5 5 2 2 2 3 3 1
C3 4 5 5 2 2 2 3 3 1
C4 4 5 5 2 2 2 3 3 1
C5 4 5 5 2 2 2 3 3 1

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=118846&curProgID=5610&lang=en