BES 304 - Collective Nutrition Systems II

Basic Information

Course Code:

BES 304

Course Name:

Collective Nutrition Systems II

Language of Instruction:

Turkish

Course Type:

Class

Course Level:

Bachelor

ECTS:

5.00

Instructor:

Dr. Öğr. Üyesi Hatice Kübra ARAS

Course Objectives

It is aimed to provide training to all groups that benefit from mass nutrition service, which will ensure that an adequate and balanced, high hygienic quality, high nutritional value, consumable mass nutrition service is provided in the most economical way.

Course Content

This course covers Commercial Enterprises in Collective Nutrition Systems, their characteristics, Organization and Kitchen Staff in Commercial Enterprises, TBS Food Preparation and Cooking Methods I, TBS Food Preparation and Cooking Methods II, Service Methods in Commercial Enterprises I, Service Methods in Commercial Enterprises II, Soups in Commercial Enterprises and Sauces, Hygiene I in Mass Nutrition Systems, Hygiene II in Mass Nutrition Systems, HACCP Approach in TBS –Checklists, Quality Management Systems in TBS-ISO 22000 / PAS 220, Cost Control in Mass Nutrition Systems, Project Delivery/Presentation, Project Delivery/ The presentation includes the topics.

Prerequisites / Corequisites

None

Course Books / Materials / Recommended Resources

1. Beslenme. Ayşe Baysal. 2. Türkiye’ye Özgü Beslenme Rehberi 3. Introduction to Human Nutrition. Michael J Gibney, Hester .H Toplu Beslenme Sistemlerinin Yönetim ve Organizasyonu, Editör: Prof. Dr. Yasemin Beyhan. 2. Beyhan Y, Ciğerim N,Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi, Kök Yayıncılık, Ankara, 1995 3. Toplu Beslenme Sistemleri, Saniye Bilici, Murat Baş, 2021, Ankara 4. Gisslen W, Essentials of Professional Cooking ,John Wiley & Sons Inc, USA, 2004

Learning Outcomes

Code	Description
LO1	He/she can organize collective catering services in commercial enterprises.
LO2	As a managing dietitian, he/she can manage and control Hygiene/HACCP.
LO3	Develops check-lists for inspection.
LO4	Can compare different quality management systems with each other.
LO5	He/she can apply menu control in line with the knowledge he/she has acquired regarding mass feeding processes.

Weekly Course Content

Week	Content
1	Commercial Enterprises in Collective Nutrition Systems, their characteristics
2	Organization and Kitchen Staff in Commercial Enterprises
3	TBS Food Preparation and Cooking Methods I
4	TBS Food Preparation and Cooking Methods II
5	Service Methods in Commercial Enterprises I
6	Service Methods in Commercial Enterprises II
7	Menu Management and Control I
8	Menu Management and Control II
9	Soups and Sauces in Commercial Businesses
10	Hygiene in Collective Nutrition Systems I
11	Hygiene in Collective Nutrition Systems II
12	Vegetable Cutting Methods
13	HACCP Approach in TBS – Checklists
14	HACCP Approach in TBS – Checklists

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