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; 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 Menu,Menu planning for various groups,Menu planning for various groups,Menu planning for various groups,Presentations,Presentations,Presentations,Presantations,Evaluation.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. List menu planning principles and metods.
10, 16, 9
A, E
1.1. Evaluate menu planning principles.
10, 16, 9
A, E
1.2. Compare different menu types.
10, 16, 9
A, E
1.3. Plan the menu planning methods.
10, 16, 9
A, E
2. Plan the menu for different age and risk groups.
10, 16, 9
A, E
2.1. Prepare the menu for different age groups according to their nutrient requirements.
10, 16, 9
A, E
2.2. Plan special menu for risk groups.
10, 16, 9
A, E
2.3. Calculate energy and nutrient content of prepared menu.
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
Critically evaluates and applies advanced, up-to-date, and evidence-based knowledge in Nutrition and Dietetics.
2
Utilizes advanced theoretical and practical knowledge of interdisciplinary interactions and statistical methodologies.
3
Investigates, conceptualizes, designs, and implements an original research topic that introduces innovation to the field.
4
Designs, conducts, and reports research, projects, and academic/professional activities.
5
Identifies nutrition-related challenges at both individual and community levels.
6
Develops solutions by adhering to professional and ethical values, while considering technological advancements and contemporary evidence.
7
Collaborates with healthcare teams and other disciplines with a strong sense of social responsibility and adherence to professional ethics.
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
3
42
Resolution of Homework Problems and Submission as a Report
0
0
0
Term Project
0
0
0
Presentation of Project / Seminar
14
6
84
Quiz
0
0
0
Midterm Exam
5
6
30
General Exam
5
6
30
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
228
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30)
8
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 PLANNING
BESD2131890
Fall Semester
2+0
2
8
Course Program
Prerequisites Courses
Recommended Elective Courses
Language of Course
Turkish
Course Level
Third Cycle (Doctorate 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; 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 Menu,Menu planning for various groups,Menu planning for various groups,Menu planning for various groups,Presentations,Presentations,Presentations,Presantations,Evaluation.
Course Learning Outcomes
Teaching Methods
Assessment Methods
1. List menu planning principles and metods.
10, 16, 9
A, E
1.1. Evaluate menu planning principles.
10, 16, 9
A, E
1.2. Compare different menu types.
10, 16, 9
A, E
1.3. Plan the menu planning methods.
10, 16, 9
A, E
2. Plan the menu for different age and risk groups.
10, 16, 9
A, E
2.1. Prepare the menu for different age groups according to their nutrient requirements.
10, 16, 9
A, E
2.2. Plan special menu for risk groups.
10, 16, 9
A, E
2.3. Calculate energy and nutrient content of prepared menu.
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
Critically evaluates and applies advanced, up-to-date, and evidence-based knowledge in Nutrition and Dietetics.
2
Utilizes advanced theoretical and practical knowledge of interdisciplinary interactions and statistical methodologies.
3
Investigates, conceptualizes, designs, and implements an original research topic that introduces innovation to the field.
4
Designs, conducts, and reports research, projects, and academic/professional activities.
5
Identifies nutrition-related challenges at both individual and community levels.
6
Develops solutions by adhering to professional and ethical values, while considering technological advancements and contemporary evidence.
7
Collaborates with healthcare teams and other disciplines with a strong sense of social responsibility and adherence to professional ethics.
