GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
INSTITUTIONAL FOOD SYSTEM II/BES 308
Course Title: INSTITUTIONAL FOOD SYSTEM II
Credits 3 ECTS 4
Semester 6 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 gain the knowledge about of commercial food service principles.
To be able to know the equipment used in commercial food service.
To be able to learn suitable cooking methods used in commercial food service.
To be able to learn suitable preparation methods used in commercial food service.
To be able to gain the skills of Hygiene/HACCP management and control as administrative dietitian.
To be able to gain the skills of cost control.



 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face.
 -- PREREQUISITES AND CO-REQUISITES
  BES 307 is conditional.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  BES 314- MENU PLANNING AND SERVICE
 --COURSE CONTENT
1. Week  Institutional food system businesses
2. Week  Institutional food system businesses
3. Week  In business organizations / kitchen staff
4. Week  In business organizations / kitchen staff
5. Week  Business in the kitchen / restaurant plan
6. Week  Business in the kitchen / restaurant plan
7. Week  Wide range of preparation methods
8. Week  Wide range of preparation methods
9. Week  Midterm Exam
10. Week  Cooking and service methods
11. Week  Hygiene / HACCP
12. Week  Hygiene / HACCP
13. Week  Cost control
14. Week  Cost control
15. Week  Cost control
16. Week  Final Exam
 -- RECOMMENDED OR REQUIRED READING
  1-Gisslen W, Essentials of Professional Cooking, John Wiley & Sons Inc, USA, 2004 2-Marriott N G, Principles of Food Sanitation, Fourth Edition, An A
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
  Lecture, Question & Answer, Demonstration, Literature search, Project
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
2
40
 Assignment
0
0
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- 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