INSTITTUTIONAL NUTRITION II

Course Description

At the end of this course, students will learn; to emphasize and teach the importance of adequate and balanced nutrition, high nutritional value with high hygienic quality and high nutritional value. Information on principles of collective nutrition in commercial enterprises, hygiene / HACCP management and control skills, ability to control cost, commercial enterprises in collective nutrition systems, and the organization / kitchen staff in these enterprises, kitchen / restaurant plan in commercial enterprises, preparation, cooking and service methods, Hygiene, ability to control cost.

INSTITTUTIONAL NUTRITION II

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 1. Learn the differences between commercial and non-commercial food service systems
2. 02 2. Know the importance of food and beverage service and organization and job descriptions.
3. 03 3. Apply HACCP system in institutional food service systems
4. 04 4. Evaluate correct food preparation and cooking methods for each food type and food groups in order to prevent food and nutrient losses.
5. 05 5. Comment food service methods of different countries and comment them in terms of institutional food service systems.
6. 06 6. Learn economic production and service and cost control

Course Syllabus

Reference Books & Course Materials

1. 01 Quality Sanitation Management, Ronald F. Cichy. Educational ınstitute of the American Hotel &Motel Association.
2. 02 The Theory of Catering, Kinton R., Ceserani V., Foskett D. Hodder&Stoughton, Tenth Edition, London.
3. 03 Food Poisoning and Food Hygiene, Hobbs B.C., Roberts D., Edward Arnold, London
4. 04 Yiyecek İçecek İşletmelerinde Standart Tarifeler Maliyet ve Hijyen Kontrolü, Ayhan Dağ, Hatipoğlu Yayınevi, Ankara

Learning Outcomes

1. L01 Explain the hygiene rules that must be followed in the kitchen, sources of contamination, ways of protection, and the importance of hygiene. SOLO 4
2. L02 Explain food preparation and cooking methods specific to each food to prevent nutrient and nutrient losses. SOLO 4
3. L03 Explain standard tariffs and standard tariff development stages SOLO 4
4. L04 Define the HACCP system and evaluate the stages of HACCP implementation in mass catering systems. SOLO 3.5
5. L05 Explain food production systems SOLO 4
6. L06 Recognise and apply cost analysis and pricing methods SOLO 3
7. L07 Describe the characteristics of service methods in different countries and evaluate them in terms of catering systems. SOLO 4.5

Program Outcomes

1. P01 Has the theoretical and applied knowledge required by the dietitian profession
2. P02 Uses the knowledge and skills throughout the professional life, in the protection and improvement of individual, family and community health, to prevent and treat the diseases.
3. P03 Provides training and consultancy by using scientific evidence in order to increase the health level and quality of life of the society.
4. P04 Have the ability of learning, critical thinking, problem solving and decision making skills in the field of Nutrition and Dietetics.
5. P05 Uses information technologies and specific technological equipment to the field effectively
6. P06 Maintains personal and professional development with the awareness of lifelong learning.
7. P07 Carries out its profession in accordance with in the line with ethical principles, legal framework and standards.
8. P08 Uses the professional skills in accordance with the fundamental values and culture of the population at national and international statues.
9. P09 Acts in accordance with quality management processes.
10. P10 Takes a role in research, projects and activities in collaborate with the healthcare team and other disciplines.
11. P11 Have the ability to follow information in the professional field and to communicate with colleagues by using Turkish and at least one foreign language.

Po-Lo Matrix