GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
INSTITUTIONAL FOOD SYSTEM I/BES 307
Course Title: INSTITUTIONAL FOOD SYSTEM I
Credits 3 ECTS 4
Semester 5 Compulsory/Elective Compulsory
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Assoc. Prof. Saniye BİLİCİ
 -- WEB SITE(S) OF LECTURER(S)
  websitem.gazi.edu.tr/site/sgbilici
 -- EMAIL(S) OF LECTURER(S)
  sgbilici@gmail.com
 -- LEARNING OUTCOMES OF THE COURSE UNIT
To be able to understand the importance of food service systems.
To be able to gain the knowledge of the food service processes.
To be able to learn of equipments used in food service systems.
To be able to control of menu.
To be able to gain the skills of administrative dietitian.
To be able to make kitchen modernization.
To be able to gain the knowledge of the occupational safety.


 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  BES 308-INSTITUTIONAL FOOD SYSTEM II
 --COURSE CONTENT
1. Week  Institutional food services and the importance
2. Week  IFS types / new production systems
3. Week  IFS types / new production systems
4. Week  Management and organization
5. Week  Management and organization
6. Week  Kitchen planning and tools
7. Week  Kitchen planning and tools
8. Week  Midterm Exam
9. Week  Menu management
10. Week  Menu management
11. Week  Standard recipes and control
12. Week  Standard recipes and control
13. Week  The purchase and storage techniques and safety
14. Week  The purchase and storage techniques and safety
15. Week  The purchase and storage techniques and safety
16. Week  Final Exam
 -- RECOMMENDED OR REQUIRED READING
  1-Kinton R, Ceserani V, Foskett D, The Theory of Catering, Eighth edition, Hodder & Stoughton, London, 1995. 2- Spears MC, Foodservice Organizations
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer, Demonstration, Literaute search, Homework
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
2
40
 Assignment
0
0
 Exercises
0
0
 Projects
0
0
 Practice
1
10
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
50
 Contribution of Final Examination to Overall Grade  
50
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
13
3
39
 Practising Hours of Course Per Week
0
0
0
 Reading
2
3
6
 Searching in Internet and Library
2
2
4
 Designing and Applying Materials
5
3
15
 Preparing Reports
2
6
12
 Preparing Presentation
1
7
7
 Presentation
1
3
3
 Mid-Term and Studying for Mid-Term
2
6
12
 Final and Studying for Final
1
10
10
 Other
0
0
0
 TOTAL WORKLOAD: 
108
 TOTAL WORKLOAD / 25: 
4.32
 ECTS: 
4
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1The student acquire the necessary basic and social science related information as a dietician and use them in her lifetime.X
2The student take the principles of protection and improvement of human and public health as his basis during the professional life.X
3The student use the obtained information to improve the health level and quality of life of the public.X
4The student follow the improvements in the fields of nutrition and dietetic.X
5The student obtain the necessary information and skills in informatics and communication technologies to follow the contemporary technologic developments and to improve himself/herself in this field.X
6The student apply the obtained information and skills in real life and to have lifelong learning behaviour.X
7The student have professional ethics awareness.X
8The student understand the basic values and culture of the society she is living in and to gain the skill to transform him/herself in a positive way.X
9The student apply the scientific methods and techniques as a process.X
10The student obtain skills for designing and applying experiments or projects and to analyse and interpret their results.X
11The student plan the working procedures in the professional application area, to be member of a team, participate in common works and studies and to lead them.X
12The student have the notions regarding anatomy, physiology, operation and sustainability of the biological systems which constitute the basics of the human health.X