ATO222 Industrial Food Production II

3 ECTS - 1-1 Duration (T+A)- 4. Semester- 1 National Credit

Information

Code ATO222
Name Industrial Food Production II
Term 2024-2025 Academic Year
Semester 4. Semester
Duration (T+A) 1-1 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 1 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 Instructor
1 2
Öğr. Gör.Dr. MEHTAP BAYKAL (A Group) (Ins. in Charge)


Course Goal / Objective

Definition of mass feeding facilities and properties, public services and nutritional food distribution methods, audit and inspection criteria, mass feeding sanitation service in the form.

Course Content

Catering Consept Purpose and İmportance Development of the Catering Industry İt's Process of Development in the World. İt's Process of Development in Turkey.

Course Precondition

None

Resources

ENDÜSTRİYEL YİYECEK ÜRETİMİ, Prof. Dr. Fermani Maviş 2007, DETAY YAYINCILIK.

Notes

Digital resources, Lecture notes


Course Learning Outcomes

Order Course Learning Outcomes
LO01 Explains the difference between industrial food production and individual food production.
LO02 Rank the distribution methods of food in the industrial food production
LO03 Discusses the importance of control in industrial food production enterprises.
LO04 Explains storage-labeling, chlorination instructions in industrial food production establishments.
LO05 Manages the pre-preparation, cooking, service and cooling processes in the enterprises engaged in Industrial Food Production.


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 5
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.
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) Catering Consept Purpose and İmportance Development of the Catering Industry İt's Process of Development in the World. İt's Process of Development in Turkey. To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
2 2) Grouping of Catering Services Over Production Must Carry Food Ticket and etc. Applications Contracting Services To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
3 3) Catering Managements Status İnternal and Extermal Problems of Managements Solutions of the Problems Education Control Government Support and Funding To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
4 4) Commercial and Non-Commercial Catering Industry Basic Responsibilities of the Catering Sector Problems and Solutions To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
5 5) Catering and Control Control Requirement The Main Causes of the Control Authorities to Control and Legal Basis To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
6 6) Aim in the Control Main Criterias in the Control Around of the Kitchen, İt's İnternal Organization and İnfrastructure. To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
7 7) Equipment and Various Tools-Equipments Criterias Cleaning Personel Sanitation, Control and İt's Operations To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
8 8) Midterm examination/Assessment To be prepared to related subject from advised source. Ölçme Yöntemleri:
Yazılı Sınav
9 9) Applied to Food Processing Today's Position of the Catering Industry. To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
10 10) ISO-HACCP and Catering Middle -Sized Enterprises Organization of Catering Personel Duties and Responsibilities To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
11 11) Entering to Auction Auction Terms and Contracts Export-Import of Order To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
12 12) Applied Catering Business İnstruction Storage Instructions Conditions of Storage of Foods Resistant Conditions of Deposition of Other Food To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
13 13) 11. Labeling Instructions To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
14 12. Instructions for use gloves To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama, Gösterip Yaptırma
15 13. Chlorination Instructions To be prepared to related subject from advised source. Öğretim Yöntemleri:
Anlatım, Soru-Cevap, Alıştırma ve Uygulama
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 2 2
Mid-term Exams (Written, Oral, etc.) 1 6 6
Final Exam 1 16 16
Total Workload (Hour) 80
Total Workload / 25 (h) 3,20
ECTS 3 ECTS

Update Time: 16.05.2024 02:45