Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| MENU PLANNING | BESD2131890 | Fall Semester | 2+0 | 2 | 8 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | To win the basic knowledge and skills to the students, menu planning principles and methods, menu planning
according to the characteristics of different age groups and risk groups, also management and supervision of the
prepared menu. |
| Course Content | This course contains; Definition of menu, Variety of menu,Classification of menu,Factors affecting menu planning,Menu types, Menu samples,Menu planning principles, Menu planning steps,Menu control, Evaluation Menu,Menu planning for various groups,Menu planning for various groups,Menu planning for various groups,Presentations,Presentations,Presentations,Presantations,Evaluation. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. List menu planning principles and metods. | 10, 16, 9 | A, E |
| 1.1. Evaluate menu planning principles. | 10, 16, 9 | A, E |
| 1.2. Compare different menu types. | 10, 16, 9 | A, E |
| 1.3. Plan the menu planning methods. | 10, 16, 9 | A, E |
| 2. Plan the menu for different age and risk groups. | 10, 16, 9 | A, E |
| 2.1. Prepare the menu for different age groups according to their nutrient requirements. | 10, 16, 9 | A, E |
| 2.2. Plan special menu for risk groups. | 10, 16, 9 | A, E |
| 2.3. Calculate energy and nutrient content of prepared menu. | 10, 16, 9 | A, E |
| 3. Apply menu control and manage. | 10, 16, 9 | A, E |
| 3.1. Interpret menu manage factors. | 10, 16, 9 | A, E |
| 3.2. Compare menu control factors. | 10, 16, 9 | A, E |
| 3.3. Judge which cost control methods for use . | 10, 16, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Definition of menu, Variety of menu | Preparation from related courses sources |
| 2 | Classification of menu | Preparation from related courses sources |
| 3 | Factors affecting menu planning | Preparation from related courses sources |
| 4 | Menu types, Menu samples | Preparation from related courses sources |
| 5 | Menu planning principles, Menu planning steps | Preparation from related courses sources |
| 6 | Menu control, Evaluation Menu | Preparation from related courses sources |
| 7 | Menu planning for various groups | Preparation from related courses sources |
| 8 | Menu planning for various groups | Preparation from related courses sources |
| 9 | Menu planning for various groups | Preparation from related courses sources |
| 10 | Presentations | Preparation from related courses sources |
| 11 | Presentations | Preparation from related courses sources |
| 12 | Presentations | Preparation from related courses sources |
| 13 | Presantations | Preparation from related courses sources |
| 14 | Evaluation | Preparation from related courses sources |
| Resources |
| Lecturer notes |
|
1. Fundamentals of Menu Planing. McVety P., Ware B.J., Ware C. L. John Wiley and Sons, Canada, 2009.
2. Study Guide to Accompany Management By Menu. Kotschevar L., Wıthrow D. Fourth edition. John Wiley and
Sons, Canada, 2005 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications |
| No | Program Qualification | Contribution Level |
| 1 | 2 | 3 | 4 | 5 |
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | | | | | |
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | | X | |
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | |
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | X | | |
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | X | | | |
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | | | | |
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | X | |
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | | | X |
| 9 | Communicates effectively both verbally and written in occupational field. | | | X | | |
| 10 | They have general cultural knowledge that profession requires. | | | | X | |
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | |
Assessment Methods
| Contribution Level | Absolute Evaluation |
| Rate of Midterm Exam to Success | | 50 |
| Rate of Final Exam to Success | | 50 |
| Total | | 100 |
| ECTS / Workload Table |
| Activities | Number of | Duration(Hour) | Total Workload(Hour) |
| Course Hours | 14 | 3 | 42 |
| Guided Problem Solving | 14 | 3 | 42 |
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
| Term Project | 0 | 0 | 0 |
| Presentation of Project / Seminar | 14 | 6 | 84 |
| Quiz | 0 | 0 | 0 |
| Midterm Exam | 5 | 6 | 30 |
| General Exam | 5 | 6 | 30 |
| Performance Task, Maintenance Plan | 0 | 0 | 0 |
| Total Workload(Hour) | 228 |
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(228/30) | 8 |
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| MENU PLANNING | BESD2131890 | Fall Semester | 2+0 | 2 | 8 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | Turkish |
| Course Level | Third Cycle (Doctorate Degree) |
| Course Type | Elective |
| Course Coordinator | Prof.Dr. Gülgün ERSOY |
| Name of Lecturer(s) | Prof.Dr. Gülgün ERSOY |
| Assistant(s) | |
| Aim | To win the basic knowledge and skills to the students, menu planning principles and methods, menu planning
according to the characteristics of different age groups and risk groups, also management and supervision of the
prepared menu. |
| Course Content | This course contains; Definition of menu, Variety of menu,Classification of menu,Factors affecting menu planning,Menu types, Menu samples,Menu planning principles, Menu planning steps,Menu control, Evaluation Menu,Menu planning for various groups,Menu planning for various groups,Menu planning for various groups,Presentations,Presentations,Presentations,Presantations,Evaluation. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1. List menu planning principles and metods. | 10, 16, 9 | A, E |
| 1.1. Evaluate menu planning principles. | 10, 16, 9 | A, E |
| 1.2. Compare different menu types. | 10, 16, 9 | A, E |
| 1.3. Plan the menu planning methods. | 10, 16, 9 | A, E |
| 2. Plan the menu for different age and risk groups. | 10, 16, 9 | A, E |
| 2.1. Prepare the menu for different age groups according to their nutrient requirements. | 10, 16, 9 | A, E |
| 2.2. Plan special menu for risk groups. | 10, 16, 9 | A, E |
| 2.3. Calculate energy and nutrient content of prepared menu. | 10, 16, 9 | A, E |
| 3. Apply menu control and manage. | 10, 16, 9 | A, E |
| 3.1. Interpret menu manage factors. | 10, 16, 9 | A, E |
| 3.2. Compare menu control factors. | 10, 16, 9 | A, E |
| 3.3. Judge which cost control methods for use . | 10, 16, 9 | A, E |
| Teaching Methods: | 10: Discussion Method, 16: Question - Answer Technique, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
| 1 | Definition of menu, Variety of menu | Preparation from related courses sources |
| 2 | Classification of menu | Preparation from related courses sources |
| 3 | Factors affecting menu planning | Preparation from related courses sources |
| 4 | Menu types, Menu samples | Preparation from related courses sources |
| 5 | Menu planning principles, Menu planning steps | Preparation from related courses sources |
| 6 | Menu control, Evaluation Menu | Preparation from related courses sources |
| 7 | Menu planning for various groups | Preparation from related courses sources |
| 8 | Menu planning for various groups | Preparation from related courses sources |
| 9 | Menu planning for various groups | Preparation from related courses sources |
| 10 | Presentations | Preparation from related courses sources |
| 11 | Presentations | Preparation from related courses sources |
| 12 | Presentations | Preparation from related courses sources |
| 13 | Presantations | Preparation from related courses sources |
| 14 | Evaluation | Preparation from related courses sources |
| Resources |
| Lecturer notes |
|
1. Fundamentals of Menu Planing. McVety P., Ware B.J., Ware C. L. John Wiley and Sons, Canada, 2009.
2. Study Guide to Accompany Management By Menu. Kotschevar L., Wıthrow D. Fourth edition. John Wiley and
Sons, Canada, 2005 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications |
| No | Program Qualification | Contribution Level |
| 1 | 2 | 3 | 4 | 5 |
| 1 | They have basic knowledge in the field of Nutrition and Dietetics. | | | | | |
| 2 | Use vocational knowledge and skills for the development of health at individual and community level, for the prevention and treatment of diseases. | | | | X | |
| 3 | Provide training and counseling in the field of nutrition and dietetics including individuals, families and organizations. | | | | | |
| 4 | Carries out independent research on the field using knowledge accumulation, and takes part in research, projects and events in collaboration with the health team and other disciplines. | | | X | | |
| 5 | Conducts profession in accordance with scientific researches, evidence, developing technology, current literature and health policies. | | X | | | |
| 6 | Carry out its professional practices in line with ethical principles and standards. His behavior becomes an example to colleagues and public. | X | | | | |
| 7 | Uses at least one foreign language to reach, evaluate and use it for professional development. | | | | X | |
| 8 | Use critical thinking, problem solving and decision making skills in the field of nutrition and dietetics. | | | | | X |
| 9 | Communicates effectively both verbally and written in occupational field. | | | X | | |
| 10 | They have general cultural knowledge that profession requires. | | | | X | |
| 11 | Develop positive attitudes toward lifelong learning and turn them into behavior. | | | | | |
Assessment Methods
| Contribution Level | Absolute Evaluation |
| Rate of Midterm Exam to Success | | 50 |
| Rate of Final Exam to Success | | 50 |
| Total | | 100 |
Numerical Data
Ekleme Tarihi: 27/11/2023 - 02:08Son Güncelleme Tarihi: 27/11/2023 - 02:09
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