BES 303 - Collective Nutrition Systems I

Basic Information

Course Code:

BES 303

Course Name:

Collective Nutrition Systems I

Language of Instruction:

Turkish

Course Type:

Class

Course Level:

Bachelor

ECTS:

5.00

Instructor:

Dr. Öğr. Üyesi Hatice Kübra ARAS

Course Objectives

To provide training to all groups benefiting from mass feeding services in order to ensure that a sufficient and balanced, high hygienic quality, high nutritional value and consumable mass feeding service is provided in the most economical way.

Course Content

Definition of Mass Nutrition/TBYK, its features TBS systems, new production systems. Management and Organization in Mass Nutrition Systems, Strategic Management and Quality Improvement Strategies in Mass Nutrition Systems., Human Resources Management in TBS, Organization of TB employees, Job Descriptions, Physical Conditions in TBS, Kitchen and Dining Hall Equipment, Tools and Equipment Used in Mass Nutrition Systems, New Technology, Menu Management and Control I, Menu Management and Control II, Standard Food Tariffs, Reasons for Residues in TBS and Ways of Prevention, Purchasing Techniques, Storage Principles, Occupational Safety in Mass Nutrition Systems; includes topics.

Prerequisites / Corequisites

None

Course Books / Materials / Recommended Resources

1- Besin Hijyeni Güvenliği ve HACCP, Yrd.Doç.Dr. Murat Baş, 2004, Ankara2- Toplu Beslenme Sistemleri, Saniye Bilici, Murat Baş, 2021, Ankara

Learning Outcomes

Code	Description
LO1	Develop skills to be a manager dietitian in collective nutrition systems.
LO2	In collective nutrition systems, classification can be made according to service type, kitchen type and production type.
LO3	Evaluate strategic management and human resources management in institutions providing mass nutrition.
LO4	He/she can organize the kitchen in order to minimize the waste formation in institutions where mass nutrition is provided and evaluate physical conditions.
LO5	Will be able to explain the measures that can be taken in accordance with occupational safety rules in institutions where mass nutrition is provided.

Weekly Course Content

Week	Content
1	Definition of Mass Nutrition, importance/TBYK, characteristics TBS systems, new production systems.
2	Management and Organization in Mass Nutrition
3	Strategic Management and Quality Improvement Strategies in Collective Nutrition Systems .
4	Human Resources Management in TBS
5	Organization of TB employees, Job Descriptions
6	Physical Conditions, Kitchen and Dining Hall Equipment at TBS
7	Tools and Equipment Used in Collective Nutrition Systems
8	New Production Systems in Mass Nutrition
9	Purchasing Techniques
10	Storage Policies-I
11	Storage Policies-II
12	Standard Meal Recipes
13	Occupational Safety in Mass Nutrition Systems
14	General Repetition

Workload Calculation

Activity	Count	Duration (Hours)	Total
Attendance	14	3.00	42.00
Practice	7	2.00	14.00
Post-Class Individual Study	14	2.00	28.00
Midterm Exam/Preparation	7	3.00	21.00
Final Exam/Preparation	14	3.00	42.00
Other	1	4.00	4.00
Total Workload (Hours)			151
ECTS Credit (Workload / 25)			5

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%40
2	Final Exam	%60
TOTAL		%100

PO - LO Matrix

PO \ LO	LO1	LO2	LO3	LO4	LO5
PO-1
PO-2
PO-3
PO-4
PO-5
PO-6
PO-7
PO-8
PO-9

1

Low Contribution

2

Medium Contribution

3

High Contribution

Teaching and Learning Methods

#	Method Name	Description	Tools
1	Lecture (expository teaching), interactive discussion	Listening and taking notes.	Standard classroom technologies, multimedia tools (projector, computer, digital presentations)
2	Controversial Course	Listening and comprehension, critical thinking	Standard classroom technologies, multimedia tools, projector, computer, overhead projector
3	Brainstorming	The purpose of forming pairs is to ensure that they are open to innovation during the idea generation phase	Standard classroom technologies, multimedia tools, projector, computer, overhead projector

Sustainable Development Goals