FOOD PREPA., COOKING METH. and COST CONT. in INSTI. FOOD SYS.
BESY1134840
Fall 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
Provides information about cost control; mass food preparation, cooking methods; effects of methods on
organoleptic and physical features and nutrition value.
Course Content
This course contains; Organoleptic features of foods,Physical features of foods,Effective factors on nutrition value I,Effective factors on nutrition value II,Mass Food Preparation I,Mass Food Preparation II,Mass Cooking Methods I,Mass Cooking Methods II,Food Conservation Methods,Conservation methods of foods with new approaches,Cost Control Methods I,Cost Control Methods II,Presentations,General Evaluation.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. define mass nutrition prepatation and cooking principles
10, 16, 9
A
2. explain conservation conditions without nutrition value loss
10, 16, 9
A
3. inspect production and inspection of food, soup, souces in trade and non-trade institutions.
10, 16, 9
A
4. inspect budget and cost control in trade and non-trade institutions.
1. Yiyecek İçecek İşletmelerinde Tarife Standardı Maliyet Ve Hijyen Kontrolü. Dağ A. Ankara, 2009. 2. Konaklama İşletmelerinde Yiyecek-İçecek Maliyet Kontrolü: Maliyet Ve Satışların Analizi. Yaşar Yılmaz.
Detay Yayıncılık, 2005.
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications
No
Program Qualification
Contribution Level
1
2
3
4
5
1
Accesses scientifically validated knowledge in the field of Nutrition and Dietetics.
2
Evaluates, interprets, and disseminates acquired knowledge and data.
3
Integrates knowledge from Nutrition and Dietetics with insights from other disciplines for comprehensive interpretation.
4
Identifies nutrition-related problems at both individual and societal levels.
5
Proposes solutions in line with professional and ethical principles, emerging technologies, and up-to-date scientific evidence.
6
Communicates and shares acquired expertise with relevant institutions and/or individuals.
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
2
5
10
Midterm Exam
3
5
15
General Exam
3
5
15
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
211
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(211/30)
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
FOOD PREPA., COOKING METH. and COST CONT. in INSTI. FOOD SYS.
BESY1134840
Fall 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
Provides information about cost control; mass food preparation, cooking methods; effects of methods on
organoleptic and physical features and nutrition value.
Course Content
This course contains; Organoleptic features of foods,Physical features of foods,Effective factors on nutrition value I,Effective factors on nutrition value II,Mass Food Preparation I,Mass Food Preparation II,Mass Cooking Methods I,Mass Cooking Methods II,Food Conservation Methods,Conservation methods of foods with new approaches,Cost Control Methods I,Cost Control Methods II,Presentations,General Evaluation.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. define mass nutrition prepatation and cooking principles
10, 16, 9
A
2. explain conservation conditions without nutrition value loss
10, 16, 9
A
3. inspect production and inspection of food, soup, souces in trade and non-trade institutions.
10, 16, 9
A
4. inspect budget and cost control in trade and non-trade institutions.
