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Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | ATO111 |
| Name | Nutrition Principles and Menu Planning |
| Term | 2019-2020 Academic Year |
| Semester | 1. Semester |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Ön Lisans Dersi |
| Type | Normal |
| Label | E Elective |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN |
| Course Instructor |
Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN
(Güz)
(A Group)
(Ins. in Charge)
|
Course Goal / Objective
Examine nutrient that are essential in human nutrition, the chemical structure of nutrients , resources, functions of the human body, problems of inadequate and excessive purchases, requirements, the interaction of other elements to each other. The purpose of the course is to make the students gain the ability to plan the menu, calculate the cost of the menu and prepare a menu card.
Course Content
Can explain definition of nutrition, adequate and balanced nutrition and Doing the preparations for menu, Preparing recipes for dishes and menus for beverages
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1-To be able to plan the menu and can explain definition of nutrition, adequate and balanced nutrition |
| LO02 | 2-To be able to calculate the cost of menu and can explain food and grouping of food items with examples |
| LO03 | 3-To be able to make sale prices and can explain the functions of nutrients in our body |
| LO04 | 4- To be able to calculate portions cost and can explain the sources and amounts of nutrients in food |
| LO05 | 5-To be able to prepare a menu card and knowledge of the daily requirements of nutrients and can calculate the amount to be taken |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | 3 |
| PLO02 | - | Students can apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes | 4 |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | 5 |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | 5 |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | 4 |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | 5 |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | 4 |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | 4 |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | 5 |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | 5 |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | 4 |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | 5 |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | 4 |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | 4 |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. | 5 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | 1.Week Definitions related to nutrition Adequate and balanced nutrition and Doing the preparations for menu s | To be prepared to related subject from advised source. | |
| 2 | 2. Week Grouping of nutrients and Preparing recipes for dishes | To be prepared to related subject from advised source. | |
| 3 | 3. Week Functions of proteins, sources and daily requirements and Preparing menus for beverages | To be prepared to related subject from advised source. | |
| 4 | 4. Week Functions of carbohydrates, sources and daily requirements and Preparing menus for beverages | To be prepared to related subject from advised source. | |
| 5 | 5. Week Functions of oiles, sources and daily requirements and Preparing menus for beverage | To be prepared to related subject from advised source. | |
| 6 | 6. Week Functions of vitamins and minerals, sources and daily requirements and Preparing special menus | To be prepared to related subject from advised source. | |
| 7 | 7. Week Functions of Water and other drinks and daily requirements | To be prepared to related subject from advised source. | |
| 8 | Midterm | To be prepared to related subject from advised source. | |
| 9 | The energy value of nutrients, the body's energy balance and Creating the sales price | To be prepared to related subject from advised source. | |
| 10 | Foods tasks of body function, combinations of nutrients, physical and chemical properties and Doing the preparations | To be prepared to related subject from advised source. | |
| 11 | Food groups and Preparing the menu cards, Calculating the cost of portions | To be prepared to related subject from advised source. | |
| 12 | Food groups and Preparing the menu cards | To be prepared to related subject from advised source. | |
| 13 | The importance of nutrition in diseases and Preparing the menu cards | To be prepared to related subject from advised source. | |
| 14 | Principles of buying, storing, preparing and cooking food | To be prepared to related subject from advised source. | |
| 15 | Applications from national and international menu types | To be prepared to related subject from advised source. | |
| 16 | Final exam | To be prepared to related subject from advised source. | |
| 17 | Final exam | To be prepared to related subject from advised source. |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 24 | 24 |
| Total Workload (Hour) | 88 | ||
| Total Workload / 25 (h) | 3,52 | ||
| ECTS | 4 ECTS | ||