Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| COMMUNITY-BASED FOOD SYSTEM TRAINING | - | Spring Semester | 0+28 | 7 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Lect. Fatma Elif SEZER |
| Name of Lecturer(s) | Lect. Fatma Elif SEZER |
| Assistant(s) | |
| Aim | Gain students to be prepared to manager dietician to foundation where Institutional Food Service is given with the consultation of dietician and academic staff of the foundation. |
| Course Content | This course contains; Orientation, Informing the places of internship, Starting the Internship,The use and application of the standards of using probethermometer,Researching and observing the conditions and standards that dry-cold-cleaning warehouses should have,Evaluation of purchases of meat, dried food, vegetables and fruits etc.,Examining and evaluating standard recipes,Evaluation of the use of tools and equipment and hygiene standards,Examination and evaluation of technical specifications for foods and materials used in the kitchen,Evaluation of cutting and cooking techniques used in the kitchen,Observation and evaluation of food safety systems applied in the kitchen,Observing and evaluating the menu types applied in the institution,Observing and reviewing check-lists and forms,Observation and evaluation of sample collection,Observing and examining the lists of tools and equipment used in the kitchen and the instructions for use,Making sample menu planning application in accordance with the characteristics of the institution. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Applies theoretically and practically in foundations giving institutional food service systems and improve knowledge and skills with this course. | 11, 16, 9 | A |
| 2. Evaluates food preparing and cooking principles. | 11, 16, 9 | A |
| 3. Explains new developed storing methods by practicing. | 11, 16, 9 | A |
| 4. Analyzes dietician’s manager role in foundations giving Institutional food service systems. | 11, 16, 9 | A |
| 5. Determines the training to be carried out in-house. | 11, 16, 9 | A |
| 6. Evaluates the effectiveness of the in-house training she provides with various methods. | 11, 16, 9 | A |
| Teaching Methods: | 11: Demonstration Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Orientation, Informing the places of internship, Starting the Internship | Literature reading from related sources, Oversight the 1., 2. and 3. pages of internship notebook |
| 2 | The use and application of the standards of using probethermometer | Oversight the 4., 5. and 6. pages of internship notebook |
| 3 | Researching and observing the conditions and standards that dry-cold-cleaning warehouses should have | Oversight the 7. and 8. pages of internship notebook |
| 4 | Evaluation of purchases of meat, dried food, vegetables and fruits etc. | Oversight the 9. and 10. pages of internship notebook |
| 5 | Examining and evaluating standard recipes | Oversight the 11. and 12. pages of internship notebook |
| 6 | Evaluation of the use of tools and equipment and hygiene standards | Oversight the 13. and 14. pages of internship notebook |
| 7 | Examination and evaluation of technical specifications for foods and materials used in the kitchen | Oversight the 15. and 16. pages of internship notebook |
| 8 | Evaluation of cutting and cooking techniques used in the kitchen | Oversight the 17. and 18. pages of internship notebook |
| 9 | Observation and evaluation of food safety systems applied in the kitchen | Oversight the 19. and 20. pages of internship notebook |
| 10 | Observing and evaluating the menu types applied in the institution | Oversight the 21. and 22. pages of internship notebook |
| 11 | Observing and reviewing check-lists and forms | Oversight the 23. and 24. pages of internship notebook |
| 12 | Observation and evaluation of sample collection | Oversight the 25. and 26. pages of internship notebook |
| 13 | Observing and examining the lists of tools and equipment used in the kitchen and the instructions for use | Oversight the 27. and 28. pages of internship notebook |
| 14 | Making sample menu planning application in accordance with the characteristics of the institution | Oversight the 29. and 30. pages of internship notebook |
| Resources |
| 1. Bilici S, Baş M. Toplu Beslenme Sistemleri, Hedef Yayıncılık, Şubat 2021. 2. T.C. Sağlık Bakanlığı. Toplu Beslenme Sistemleri İçin Ulusal Menü Planlama ve Uygulama Rehberi, 2020. 3. Dağ A. Yiyecek İçecek İşletmelerinde Standart Tarifeler Maliyet ve Hijyen Kontrolü. Mart 2006. 4. Toplu Beslenme Yapılan Kurumlarda Çalışan Personel İçin Sanitasyon / Hijyen Eğitimi Rehberi. Hatipoğlu Yayıncılık, Ocak 2003. 5. Kutluay Merdol T. Toplu Beslenme Servisi Yapılan Kurumlar için Standart Yemek Tarifleri, Hatipoğlu Yayıncılık, Aralık 2016. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 6 | 2 | 12 | |||
| Guided Problem Solving | 6 | 32 | 192 | |||
| Resolution of Homework Problems and Submission as a Report | 1 | 10 | 10 | |||
| Term Project | 1 | 10 | 10 | |||
| Presentation of Project / Seminar | 1 | 5 | 5 | |||
| Quiz | 1 | 5 | 5 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| General Exam | 1 | 11 | 11 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 245 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(245/30) | 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 |
|---|---|---|---|---|---|
| COMMUNITY-BASED FOOD SYSTEM TRAINING | - | Spring Semester | 0+28 | 7 | 8 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Lect. Fatma Elif SEZER |
| Name of Lecturer(s) | Lect. Fatma Elif SEZER |
| Assistant(s) | |
| Aim | Gain students to be prepared to manager dietician to foundation where Institutional Food Service is given with the consultation of dietician and academic staff of the foundation. |
| Course Content | This course contains; Orientation, Informing the places of internship, Starting the Internship,The use and application of the standards of using probethermometer,Researching and observing the conditions and standards that dry-cold-cleaning warehouses should have,Evaluation of purchases of meat, dried food, vegetables and fruits etc.,Examining and evaluating standard recipes,Evaluation of the use of tools and equipment and hygiene standards,Examination and evaluation of technical specifications for foods and materials used in the kitchen,Evaluation of cutting and cooking techniques used in the kitchen,Observation and evaluation of food safety systems applied in the kitchen,Observing and evaluating the menu types applied in the institution,Observing and reviewing check-lists and forms,Observation and evaluation of sample collection,Observing and examining the lists of tools and equipment used in the kitchen and the instructions for use,Making sample menu planning application in accordance with the characteristics of the institution. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. Applies theoretically and practically in foundations giving institutional food service systems and improve knowledge and skills with this course. | 11, 16, 9 | A |
| 2. Evaluates food preparing and cooking principles. | 11, 16, 9 | A |
| 3. Explains new developed storing methods by practicing. | 11, 16, 9 | A |
| 4. Analyzes dietician’s manager role in foundations giving Institutional food service systems. | 11, 16, 9 | A |
| 5. Determines the training to be carried out in-house. | 11, 16, 9 | A |
| 6. Evaluates the effectiveness of the in-house training she provides with various methods. | 11, 16, 9 | A |
| Teaching Methods: | 11: Demonstration Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Orientation, Informing the places of internship, Starting the Internship | Literature reading from related sources, Oversight the 1., 2. and 3. pages of internship notebook |
| 2 | The use and application of the standards of using probethermometer | Oversight the 4., 5. and 6. pages of internship notebook |
| 3 | Researching and observing the conditions and standards that dry-cold-cleaning warehouses should have | Oversight the 7. and 8. pages of internship notebook |
| 4 | Evaluation of purchases of meat, dried food, vegetables and fruits etc. | Oversight the 9. and 10. pages of internship notebook |
| 5 | Examining and evaluating standard recipes | Oversight the 11. and 12. pages of internship notebook |
| 6 | Evaluation of the use of tools and equipment and hygiene standards | Oversight the 13. and 14. pages of internship notebook |
| 7 | Examination and evaluation of technical specifications for foods and materials used in the kitchen | Oversight the 15. and 16. pages of internship notebook |
| 8 | Evaluation of cutting and cooking techniques used in the kitchen | Oversight the 17. and 18. pages of internship notebook |
| 9 | Observation and evaluation of food safety systems applied in the kitchen | Oversight the 19. and 20. pages of internship notebook |
| 10 | Observing and evaluating the menu types applied in the institution | Oversight the 21. and 22. pages of internship notebook |
| 11 | Observing and reviewing check-lists and forms | Oversight the 23. and 24. pages of internship notebook |
| 12 | Observation and evaluation of sample collection | Oversight the 25. and 26. pages of internship notebook |
| 13 | Observing and examining the lists of tools and equipment used in the kitchen and the instructions for use | Oversight the 27. and 28. pages of internship notebook |
| 14 | Making sample menu planning application in accordance with the characteristics of the institution | Oversight the 29. and 30. pages of internship notebook |
| Resources |
| 1. Bilici S, Baş M. Toplu Beslenme Sistemleri, Hedef Yayıncılık, Şubat 2021. 2. T.C. Sağlık Bakanlığı. Toplu Beslenme Sistemleri İçin Ulusal Menü Planlama ve Uygulama Rehberi, 2020. 3. Dağ A. Yiyecek İçecek İşletmelerinde Standart Tarifeler Maliyet ve Hijyen Kontrolü. Mart 2006. 4. Toplu Beslenme Yapılan Kurumlarda Çalışan Personel İçin Sanitasyon / Hijyen Eğitimi Rehberi. Hatipoğlu Yayıncılık, Ocak 2003. 5. Kutluay Merdol T. Toplu Beslenme Servisi Yapılan Kurumlar için Standart Yemek Tarifleri, Hatipoğlu Yayıncılık, Aralık 2016. |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | PQ-1. They have basic knowledge in the field of Nutrition and Dietetics. | X | |||||
| 2 | PQ-2. Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | X | |||||
| 3 | PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | X | |||||
| 4 | PQ-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 | PQ-5. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | X | |||||
| 6 | PQ-6. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | |||||
| 7 | PQ-7. Uses at least one foreign language to reach, evaluate and use it for professional development. | X | |||||
| 8 | PQ-8. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | X | |||||
| 9 | PQ-9. Communicates effectively both verbally and written in occupational field. | X | |||||
| 10 | PQ-10. They have general cultural knowledge that profession requires. | X | |||||
| 11 | PQ-11. Develop positive attitudes toward lifelong learning and turn them into behavior. | X | |||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |