Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
ECTS: 4 T+P+L: 3+0+0 Compulsory
Coordinator: Dr. Öğr. Üyesi Elif GÜNER
Course Objective
The aim of this course is to provide the necessary knowledge and skills in preparation and cooking, serving, cost control, and hygiene control in institutions that provide food services.
Course Content
The content of this course consists of the following areas: preparation and cooking, serving, cost control, and hygiene control.
Required Resources
Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) İçin Ulusal Menü Planlama ve Uygulama Rehberi, T.C. Sağlık Bakanlığı Halk Sağlığı Genel Müdürlüğü.
Toplu Beslenme Sistemleri Yönetim ve Organizasyonu, Prof. Dr. Yasemin BEYHAN
Recommended Resources
Current Guidelines and Articles
Rules
Attendance at the class is 70%.
Course Learning Outcomes
- Applies basic food preparation and cutting techniques.
- Explains basic cooking methods.
- Compares different cooking techniques.
- Explains service planning and distribution techniques in mass catering.
- Develops skills in cost calculation, budgeting, and financial management in mass catering services.
- Explains food safety, hygiene, sanitation, and occupational health practices.
Core Area Distribution
(72) Health%100
Teaching Methods
ExpressionQuestion-AnswerDiscussionCase StudySelf study
Assessment & Evaluation
HomeworkTesting (Essay / Tests: True-Falls, multiple-choice, short answer, matching)
ECTS / Workload
| Activity | Quantity | Duration (h) | Total Workload |
|---|---|---|---|
| Course Duration (Including Exam Week) | 16 | 2 | 32 |
| Out of Class Study Period | 16 | 2 | 32 |
| Midterm | 1 | 5 | 5 |
| Quiz | 0 | 0 | 0 |
| Assignment | 2 | 10 | 20 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 5 | 5 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Preparation, Chopping Techniques, Sauces and Stocks | Review of course notes |
| 2 | Cooking Techniques-I | Review of course notes |
| 3 | Cooking Techniques-II | Review of course notes |
| 4 | Homework Presentation: Comparison of Different Cooking Techniques in terms of Waste Management, Sustainability, Cost, Nutrient Conservation and Labor | Preparating of presentation |
| 5 | Distribution and Service | Review of course notes |
| 6 | Financial Management | Review of course notes |
| 7 | Public holiday | Public holiday |
| 8 | Total Quality Management, Food Safety Management – I | Review of course notes |
| 9 | Midterm Exam | Review of course notes |
| 10 | Food Safety Management – II | Review of course notes |
| 11 | Project Presentation | Presentation preparation |
| 12 | Public Holiday | Public Holiday |
| 13 | Project Presentation | Presentation preparation |
| 14 | Project Presentation | Presentation preparation |
| 15 | Project Presentation | Presentation preparation |
| 16 | Project Presentation | Presentation preparation |