GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
SCHOOL FOOD SERVICES/BDB-2160
Course Title: SCHOOL FOOD SERVICES
Credits 2 ECTS 7
Course Semester 2 Type of The Course Elective
COURSE INFORMATION
 -- (CATALOG CONTENT)
 -- (TEXTBOOK)
 -- (SUPPLEMENTARY TEXTBOOK)
 -- (PREREQUISITES AND CO-REQUISITES)
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- COURSE OBJECTIVES
 -- COURSE LEARNING OUTCOMES
To be able to gain the skills of management of nurition services in schools.
To be able to gain the skills of organisation of nurition services in schools.
To be able to gain the skills of control of nurition services in schools.
To be able to develop menus for school meal programs.

 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face.
 --WEEKLY SCHEDULE
1. Week  Aim and objectives, content of this course and evaluation
2. Week  Introduction o food services in schools
3. Week  Nutrition principles in pre school children
4. Week  Management and organisations of food services for pre- school children
5. Week  Nutrition principles in school age children
6. Week  Management and organisations of food services for school age children
7. Week  Regulations about school food services
8. Week  School nutrition programmes
9. Week  International programmes and campaings about school nutrition
10. Week  National programmes and campaingns about school nutrition
11. Week  Menü geliştirme
12. Week  Menü geliştirme
13. Week  Menü geliştirme
14. Week  Presentation of projects
15. Week  Presentation of projects
16. Week  Final exam
 -- TEACHING and LEARNING METHODS
 -- ASSESSMENT CRITERIA
 
Quantity
Total Weighting (%)
 Midterm Exams
1
25
 Assignment
2
25
 Application
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Percent of In-term Studies  
50
 Percentage of Final Exam to Total Score  
50
 -- WORKLOAD
 Activity  Total Number of Weeks  Duration (weekly hour)  Total Period Work Load
 Weekly Theoretical Course Hours
14
2
28
 Weekly Tutorial Hours
0
0
0
 Reading Tasks
2
10
20
 Searching in Internet and Library
4
10
40
 Material Design and Implementation
5
3
15
 Report Preparing
3
7
21
 Preparing a Presentation
2
10
20
 Presentation
2
6
12
 Midterm Exam and Preperation for Midterm Exam
1
10
10
 Final Exam and Preperation for Final Exam
1
10
10
 Other (should be emphasized)
0
0
0
 TOTAL WORKLOAD: 
176
 TOTAL WORKLOAD / 25: 
7.04
 Course Credit (ECTS): 
7
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Applies the basic knowledge specific to the field acquired at the undergraduate level within the framework of professional and ethical rules at the level of expertise.X
2Follows national and international legislation and standards related to the fieldX
3Makes analysis / synthesis using different research methods specific to the field and develops suitable solutions.X
4Uses tools and equipment related to the field in parallel with technological developments.X
5In their field and interdisciplinary takes interactions responsibility as a team memberX
6Conducts an original research using scientific research methodsX
7Develops new approaches and solutions for individual and social health problems specific to the field.X
8Contributes to the literature by presenting and publishing the output of its academic studies in academic environment.X
9Evaluates the effects of health policies and practices related to the field on individual and community health.X
10Follows the developments in social and cultural fields, besides scientific and technological fields.X
11Follows advanced national and international basic and current information and practices in its field, by following lifelong learning as a principle.X
12Conducts its studies in accordance with the quality management processes.X
 -- NAME OF LECTURER(S)
   (Prof. Saniye BİLİCİ)
 -- WEB SITE(S) OF LECTURER(S)
   (websitem.gazi.edu.tr/site/sgbilici)
 -- EMAIL(S) OF LECTURER(S)
   (sgbilici@gmail.com )