Nutrition and Dietetics
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Ders Genel Tanıtım Bilgileri

Course Code:

BES303

Ders İsmi:

Collective Nutrition Systems I

Ders Yarıyılı:

Fall

Ders Kredileri:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Ders Koşulu:

Ders İş Deneyimini Gerektiriyor mu?:

Type of course:

Necessary

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. Simge KAYAK

Course Lecturer(s):

Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives:	The aim of this course is to learn how to produce healthy, hygienic and nutritionally high nutrients and to plan safe and economical menus for fark consumer groups, to ensure job security in the kitchen and to buy to learn the import-storage processes.
Course Content:	Definition and classification of out-of-home nutrition, management and organization of collective nutrition systems, personnel management, kitchen work accidents and occupational safety in the kitchen, total quality management, standard tariffs, menu planning, menu types, equipment and equipment used in the kitchen selection, purchasing and storage processes.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Can identify safe, healthy and hygienic food.
2) Define management and organization.
3) Define the importance of occupational health and safety
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
1) Define total quality management.
Field Specific Competence
1) Explain standard recipes.
2) To plan menus by considering the age, gender, physical activity status of individuals or groups.
3) Can explain how the 'purchasing and storing' process, which is the first step of the food production chain, takes place and the points to be considered in this process.
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week	Subject	Related Preparation
1)	DEFINITION OF MASS NUTRITION SYSTEMS	Lecture Notes
2)	CLASSIFICATION OF MASS NUTRITION SYSTEMS	Lecture Notes
3)	MANAGEMENT AND ORGANIZATION	Lecture Notes
4)	TOTAL QUALITY MANAGEMENT	Lecture Notes
5)	PERSONNEL MANAGEMENT	Lecture Notes
6)	OCCUPATIONAL HEALTH AND SAFETY	Lecture Notes
7)	KITCHEN PLANNING	Lecture Notes
8)	MIDTERM EXAM	Lecture Notes
9)	STANDARD FOOD RECIPES	Lecture Notes
10)	MENU PLANNING AND DIFFERENT MENU TYPES	Lecture Notes
11)	TOOLS USED IN MASS NUTRITION SYSTEMS	Lecture Notes
12)	EQUIPMENT SELECTION	Lecture Notes
13)	BUYING AND STORING	Lecture Notes
14)	GENERAL REPETITION	Lecture Notes

Sources

Course Notes / Textbooks:	Besin Hijyeni Güvenliği ve HACCP, Yrd.Doç.Dr. Murat Baş, 2004, Ankara Toplu Beslenme Sistemleri, Saniye Bilici, Murat Baş, 2021, Ankara
References:

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları	1	3	4	2	5	6	7
Program Outcomes
1) She/He has basic knowledge and skills in the field of Nutrition and Dietetics.
2) Has knowledge and skills in using up-to-date technologies and equipment in the field of nutrition and dietetics.
3) Knows the structure of the body and the physiological changes that occur in the body and makes sense of its relationship with nutrition-nutritional elements.
4) Communicates effectively using Turkish and at least one foreign language, and has a command of scientific data in the field by scanning national and international literature effectively.
5) Determines the nutritional status of individuals or society by using up-to-date and evidence-based knowledge and skills in the field of Nutrition and Dietetics, and determines and implements appropriate nutritional interventions and/or trainings when necessary for the development, maintenance and protection of health.
6) Has analytical thinking, identifying problems, problem solving, ethical reasoning skills.
7) To conducts scientific studies independently and develops a sense of responsibility by participating in multidisciplinary studies.
8) Applies nutrition therapy for various ages and health education.
9) By taking an active role in collective nutrition systems, to be implements total quality management in production processes, shows sensitivity to the environment, and contributes to sustainability.
10) Has command of laws and regulations related to duties, rights and responsibilities. Complies with professional ethics and morals. Becomes a role model for society.
11) Plays an active role in the development of nutrition policies necessary for public and environmental health.
12) Constantly renews herself/himself, adopts lifelong learning
13) Food; learns nutrients and components and comprehends the process of food from production to consumption.
14) Identifies the problems of the society in which it lives and develops social responsibility projects for its solution.

Ders - Öğrenme Kazanımı İlişkisi

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	She/He has basic knowledge and skills in the field of Nutrition and Dietetics.	5
2)	Has knowledge and skills in using up-to-date technologies and equipment in the field of nutrition and dietetics.	3
3)	Knows the structure of the body and the physiological changes that occur in the body and makes sense of its relationship with nutrition-nutritional elements.	2
4)	Communicates effectively using Turkish and at least one foreign language, and has a command of scientific data in the field by scanning national and international literature effectively.	3
5)	Determines the nutritional status of individuals or society by using up-to-date and evidence-based knowledge and skills in the field of Nutrition and Dietetics, and determines and implements appropriate nutritional interventions and/or trainings when necessary for the development, maintenance and protection of health.	4
6)	Has analytical thinking, identifying problems, problem solving, ethical reasoning skills.	3
7)	To conducts scientific studies independently and develops a sense of responsibility by participating in multidisciplinary studies.	3
8)	Applies nutrition therapy for various ages and health education.	2
9)	By taking an active role in collective nutrition systems, to be implements total quality management in production processes, shows sensitivity to the environment, and contributes to sustainability.	5
10)	Has command of laws and regulations related to duties, rights and responsibilities. Complies with professional ethics and morals. Becomes a role model for society.	2
11)	Plays an active role in the development of nutrition policies necessary for public and environmental health.	3
12)	Constantly renews herself/himself, adopts lifelong learning	4
13)	Food; learns nutrients and components and comprehends the process of food from production to consumption.	3
14)	Identifies the problems of the society in which it lives and develops social responsibility projects for its solution.	3

Öğrenme Etkinliği ve Öğretme Yöntemleri

Anlatım
Beyin fırtınası /Altı şapka
Problem Çözme

Ölçme ve Değerlendirme Yöntemleri ve Kriterleri

Yazılı Sınav (Açık uçlu sorular, çoktan seçmeli, doğru yanlış, eşleştirme, boşluk doldurma, sıralama)

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

İş Yükü ve AKTS Kredisi Hesaplaması

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	3	42
Study Hours Out of Class	14	4	56
Midterms	1	20	20
Final	1	32	32
Total Workload			150