Faculty of Health Sciences · Nutrition and Dietetics · Undergraduate
ECTS: 3 T+P+L: 2+0+0 Compulsory
Coordinator: Arş. Gör. İrem KAYA
Teaching Methods
ExpressionQuestion-AnswerDiscussionProblem Solving
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 | 8 | 1 | 8 |
| Midterm | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Assignment | 1 | 5 | 5 |
| Practice | 0 | 0 | 0 |
| Final | 1 | 5 | 5 |
Course Schedule
| Week | Subject | Preparation |
|---|---|---|
| 1 | Information about the course learning outcomes, objectives, and assessment methods. | Lecture Notes and Current Guidelines |
| 2 | Kitchen design and operational process | Lecture Notes and Current Guidelines |
| 3 | Organizational structure and responsibilities of the dietitian | Lecture Notes and Current Guidelines |
| 4 | In-service training practices | Lecture Notes and Current Guidelines |
| 5 | Menu planning | Lecture Notes and Current Guidelines |
| 6 | Menu planning | Lecture Notes and Current Guidelines |
| 7 | Ordering and pickup practices | Lecture Notes and Current Guidelines |
| 8 | Midterm Exam Week | Midterm Exam Week |
| 9 | Storage practices | Lecture Notes and Current Guidelines |
| 10 | Standard recipe usage and portioning practices | Lecture Notes and Current Guidelines |
| 11 | Atık yönetimi uygulamaları | Lecture Notes and Current Guidelines |
| 12 | Cost control practices | Lecture Notes and Current Guidelines |
| 13 | Occupational safety practices | Lecture Notes and Current Guidelines |
| 14 | Food safety practices | Lecture Notes and Current Guidelines |
| 15 | Sustainability practices | Lecture Notes and Current Guidelines |
| 16 | Customer satisfaction assessment applications | Lecture Notes and Current Guidelines |