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Course Detail

Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
AA	BES4217152	Spring Semester	2+0	2	4

Course Program

Prerequisites Courses
Recommended Elective Courses

Language of Course	Turkish
Course Level	First Cycle (Bachelor's Degree)
Course Type	Elective
Course Coordinator	Assist.Prof. Emre BAYRAKTAROĞLU
Name of Lecturer(s)	Assist.Prof. Emre BAYRAKTAROĞLU
Assistant(s)
Aim
Course Content	This course contains; .

Course Learning Outcomes	Teaching Methods	Assessment Methods

Teaching Methods:
Assessment Methods:

Course Outline

Order	Subjects	Preliminary Work

Resources

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
No	Program Qualification	Contribution Level
No	Program Qualification	1	2	3	4	5
1	PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
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.
3	PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
4	PQ-4. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety.
5	PQ-5. 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.
6	PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
7	PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
8	PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development.
9	PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
10	PQ-10. Communicates effectively both verbally and written in occupational field.
11	PQ-11. They have general cultural knowledge that profession requires.
12	PQ-12. Develop positive attitudes toward lifelong learning and turn them into behavior.

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				0	0	0
Guided Problem Solving				0	0	0
Resolution of Homework Problems and Submission as a Report				0	0	0
Term Project				0	0	0
Presentation of Project / Seminar				0	0	0
Quiz				0	0	0
Midterm Exam				0	0	0
General Exam				0	0	0
Performance Task, Maintenance Plan				0	0	0
Total Workload(Hour)						0
*Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30=(0/30)**						0
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
AA	BES4217152	Spring Semester	2+0	2	4

Course Program

Prerequisites Courses
Recommended Elective Courses

Language of Course	Turkish
Course Level	First Cycle (Bachelor's Degree)
Course Type	Elective
Course Coordinator	Assist.Prof. Emre BAYRAKTAROĞLU
Name of Lecturer(s)	Assist.Prof. Emre BAYRAKTAROĞLU
Assistant(s)
Aim
Course Content	This course contains; .

Course Learning Outcomes	Teaching Methods	Assessment Methods

Teaching Methods:
Assessment Methods:

Course Outline

Order	Subjects	Preliminary Work

Resources

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
No	Program Qualification	Contribution Level
No	Program Qualification	1	2	3	4	5
1	PQ-1. They have basic knowledge in the field of Nutrition and Dietetics.
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.
3	PQ-3. Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations.
4	PQ-4. Gains effective knowledge and skills in mass food service systems and manages processes such as menu planning, production, hygiene, and food safety.
5	PQ-5. 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.
6	PQ-6. Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies.
7	PQ-7. Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public.
8	PQ-8. Uses at least one foreign language to reach, evaluate and use it for professional development.
9	PQ-9. Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics.
10	PQ-10. Communicates effectively both verbally and written in occupational field.
11	PQ-11. They have general cultural knowledge that profession requires.
12	PQ-12. Develop positive attitudes toward lifelong learning and turn them into behavior.

Assessment Methods

Contribution Level	Absolute Evaluation
Rate of Midterm Exam to Success		40
Rate of Final Exam to Success		60
Total		100

Numerical Data

Publication Date: 09/10/2023 - 10:55Last Update : 17/06/2026 - 11:51

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