To win the basic knowledge and skills to the students, menu planning principles and methods, menu planning according to the characteristics of different age groups and risk groups, also management and supervision of the prepared menu.
Course Content
This course contains; Menu Definition,Definition of menu,Variety of menu,Classification of menu,Factors affecting menu planning,Menu types,Menu samples,Menu planning principles,Menu planning steps,Menu control,Evaluation of Menu,Menu planning for various groups,Menu planning for various groups,Presentations,Evaluation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. List menu planning principles and metods.
10, 16, 2, 9
A, D
2. Plan the menu for different age and risk groups.
1. Fundamentals of Menu Planing. McVety P., Ware B.J., Ware C. L. John Wiley and Sons, Canada, 2009.
2. Study Guide to Accompany Management By Menu. Kotschevar L., Wıthrow D. Fourth edition. John Wiley and Sons, Canada, 2005
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
Assessment Methods
Contribution Level
Absolute Evaluation
Rate of Midterm Exam to Success
50
Rate of Final Exam to Success
50
Total
100
ECTS / Workload Table
Activities
Number of
Duration(Hour)
Total Workload(Hour)
Course Hours
14
3
42
Guided Problem Solving
14
6
84
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
3
15
45
Quiz
0
0
0
Midterm Exam
3
5
15
General Exam
3
5
15
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
201
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(201/30)
7
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.
Detail Informations of the Course
Course Description
Course
Code
Semester
T+P (Hour)
Credit
ECTS
MENU PLANING
-
Spring Semester
3+0
3
7
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
Second Cycle (Master's Degree)
Course Type
Elective
Course Coordinator
Prof.Dr. Gülgün ERSOY
Name of Lecturer(s)
Prof.Dr. Gülgün ERSOY
Assistant(s)
Aim
To win the basic knowledge and skills to the students, menu planning principles and methods, menu planning according to the characteristics of different age groups and risk groups, also management and supervision of the prepared menu.
Course Content
This course contains; Menu Definition,Definition of menu,Variety of menu,Classification of menu,Factors affecting menu planning,Menu types,Menu samples,Menu planning principles,Menu planning steps,Menu control,Evaluation of Menu,Menu planning for various groups,Menu planning for various groups,Presentations,Evaluation.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
1. List menu planning principles and metods.
10, 16, 2, 9
A, D
2. Plan the menu for different age and risk groups.
1. Fundamentals of Menu Planing. McVety P., Ware B.J., Ware C. L. John Wiley and Sons, Canada, 2009.
2. Study Guide to Accompany Management By Menu. Kotschevar L., Wıthrow D. Fourth edition. John Wiley and Sons, Canada, 2005
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
They have basic knowledge in the field of Nutrition and Dietetics.
X
2
Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases.
3
Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
X
4
Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines.
X
5
Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
6
Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
7
Uses at least one foreign language to reach, evaluate and use it for professional development.
8
Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
X
9
Communicates effectively both verbally and written in occupational field.
X
10
They have general cultural knowledge that profession requires.
11
Develop positive attitudes toward lifelong learning and turn them into behavior.
