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Information
| Code | ATO111 |
| Name | Nutrition Principles and Menu Planning |
| 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 |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör.Dr. MEHTAP BAYKAL |
Course Goal
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
None
Resources
Altıner, İ. (2017). Menü Planlama ve Yönetimi. Detay Yayıncılık, Ankara.
Notes
Türkan, C. (2012). Mutfak Teknolojisi. Sistem Ofset, Ankara.
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Explains the basic concepts of menu planning and nutrition. |
| LO02 | Creates the selling price by calculating the menu cost. |
| LO03 | Explains the functions of nutrients in our body by grouping foods and nutrients. |
| LO04 | Explains the sources of nutrients and their amounts in foods. |
| LO05 | Prepares menu cards in food and beverage businesses. |
| LO06 | Calculates the daily requirements of nutrients and the amounts to be taken. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | Bilgi - Kuramsal, Olgusal | Students explain basic information about the legal regulations, professional standards and practices, internal and external environmental factors and service processes related to Tourism and Hotel Management. | |
| PLO02 | Bilgi - Kuramsal, Olgusal | Students 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 | Bilgi - Kuramsal, Olgusal | Students perform their responsibilities in the field of Tourism and Hotel Management on the basis of customer satisfaction. | |
| PLO04 | Bilgi - Kuramsal, Olgusal | Students use the physical environment, equipment and technologies in the service process in the field of Tourism and Hotel Management. | |
| PLO05 | Bilgi - Kuramsal, Olgusal | Students perform their duties and responsibilities in the field of Tourism and Hotel Management, both individually and as a team member, according to the dynamics required by the working environment. | |
| PLO06 | Bilgi - Kuramsal, Olgusal | Students use technical and professional innovations related to Tourism and Hotel Management in solving ordinary and extraordinary problems. | |
| PLO07 | Bilgi - Kuramsal, Olgusal | Uses the knowledge and skills related to Tourism and Hotel Students use their knowledge and skills related to Tourism and Hotel Management in the development of professional knowledge and skills of the members of the organization and in objective performance evaluation. | 3 |
| PLO08 | Beceriler - Bilişsel, Uygulamalı | Students develop their knowledge and skills by following the innovations related to their profession with the awareness of lifelong learning and analyzing the situation. | |
| PLO09 | Beceriler - Bilişsel, Uygulamalı | Students manage the resources they have with their professional self-confidence, knowledge and skills. | |
| PLO10 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students convey their thoughts and suggestions at the level of knowledge and skills they have acquired about the field of tourism to the relevant people in writing and orally. | |
| PLO11 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students use information and communication technologies together with computer software at the minimum European Computer Use License Basic Level required by their field. | |
| PLO12 | Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği | Students know a foreign language at the A2 General Level of the European Language Portfolio (at least enough to follow the information in the field and communicate with their colleagues). | |
| PLO13 | Yetkinlikler - Öğrenme Yetkinliği | Students perform their profession according to the rules related to legal legislation (law, regulation, circular, etc.), basic ethical values, occupational safety, worker health, social security rights, quality control and management and protection of the natural environment. | |
| PLO14 | Yetkinlikler - Öğrenme Yetkinliği | Students know the socio-cultural and economic characteristics of the country and the immediate environment, and the interests, wishes and needs of the society, with the awareness of cultural and ethical values, social justice and responsibility. | |
| PLO15 | Yetkinlikler - Öğrenme Yetkinliği | Students have the personal qualities and dynamism required by the service production process, which is the main activity of Tourism and Hotel Management. |
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. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Deney / Laboratuvar, Tartışma |
| 2 | 2. Week Grouping of nutrients and Preparing recipes for dishes | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 3 | 3. Week Functions of proteins, sources and daily requirements and Preparing menus for beverages | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 4 | 4. Week Functions of carbohydrates, sources and daily requirements and Preparing menus for beverages | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 5 | 5. Week Functions of oiles, sources and daily requirements and Preparing menus for beverage | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 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. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 7 | 7. Week Functions of Water and other drinks and daily requirements | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 8 | Midterm | To be prepared to related subject from advised source. | Ölçme Yöntemleri: Yazılı Sınav |
| 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. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 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. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 11 | Food groups and Preparing the menu cards, Calculating the cost of portions | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 12 | Food groups and Preparing the menu cards | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 13 | The importance of nutrition in diseases and Preparing the menu cards | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 14 | Principles of buying, storing, preparing and cooking food | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 15 | Applications from national and international menu types | To be prepared to related subject from advised source. | Öğretim Yöntemleri: Anlatım, Soru-Cevap, Tartışma, Deney / Laboratuvar |
| 16 | Final exam | To be prepared to related subject from advised source. | Ölçme Yöntemleri: Yazılı Sınav |
| 17 | Final exam | To be prepared to related subject from advised source. | Ölçme Yöntemleri: Yazılı Sınav |
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 | ||