Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
8BES422Clinical Practice Vı0+1+079

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 discuss the role of the executive dietitian in collective nutrition systems, to observe the stages of collective nutrition systems, and to discuss the collective nutrition services of different institutions.
Course Content Role and duties of the executive dietitian in collective nutrition systems, Stages of collective nutrition systems, problems encountered and solution suggestions, food safety in mass nutrition systems.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator Asist Prof. Hasan Uğur ÖNCEL
Name of Lecturers Asist Prof.Dr. HASAN UĞUR ÖNCEL
Assistants None
Work Placement(s) Yes

Recommended or Required Reading
Resources Lecture Notes
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
Hours for off-the-c.r.stud 14 2 28
Mid-terms 1 3 3
Practice 14 14 196
Final examination 1 3 3
Total Work Load   Number of ECTS Credits 9 230

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Understands the importance of management and organization in the organization where mass nutrition service is provided, learns the managerial role of the dietitian and develops their knowledge and skills on this subject.
2 Observes the processes of collective nutrition systems, interprets them with the existing theoretical knowledge; gain the ability to see, analyze, solve problems and make decisions about the problems encountered in collective nutrition systems.
3 Learns menu planning applications for the target group served.
4 Observes and interprets the processes of collective nutrition systems in terms of food safety.


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Internship in the institution where mass nutrition is provided - Observation of the management and organizational structure in institutions where mass nutrition service is provided.
2 Internship at the institution where mass nutrition is provided - Characteristics of collective nutrition systems and new production systems - article presentation on the subject
3 Internship in the institution where mass catering is provided - General information about the institution where the internship is held, physical conditions of the kitchen and cafeteria, examination of the kitchen and cafeteria plans
4 Internship at the institution where mass catering is provided - Examination of the warehouse conditions of the institution where the internship is held, current equipment (capacities, qualifications, brands, etc.)
5 Internship in the institution where mass nutrition is provided - Purchasing information of the institution, tender method, preparation stages for the tender, examples of administrative specifications, technical specifications examples, form examples used for ordering, weights used for orders, forms
6 Internship in a mass catering establishment - A wide range of preparation and cooking methods for each food group, examples of standard recipes.
7 Internship at the institution where mass nutrition is provided - Article presentation on nutrient losses in Preparation and Cooking
8 Midterm Exam Week
9 Internship in the institution where mass nutrition is provided - Examination of the menus applied in the institution where the internship is held
10 Internship in the institution where mass nutrition is provided - Examining the menus planned by the student for the institution where the internship is held
11 Internship in a mass catering establishment - Article presentation on menu management and control
12 Internship at the institution where mass nutrition is provided - Presentation of articles on collective nutrition services for special groups (nursery home, kindergarten, workers, etc.)
13 Internship at the institution where mass nutrition is provided - Food hygiene in collective nutrition systems, personnel hygiene, Hygiene of tools-equipment and physical conditions- article presentation on the subject
14 Internship at the institution where mass nutrition is provided - HACCP- ISO 22000 food safety management system applications in collective nutrition systems - article presentation on the subject
15 Internship at the institution where mass nutrition is provided - HACCP- ISO 22000 food safety management system applications in collective nutrition systems - article presentation on the subject
16 Final Exam Week


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

bbb


https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=132991&curProgID=5610&lang=en