| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Analyze the dietary habits of different cultures and current food trends, gaining the ability to evaluate their effects in tourism.
- Develop the skills to plan healthy and balanced menus for tourist enterprises.
- Understand the importance of food safety and hygiene practices in the tourism sector and integrate these practices into business processes.
- Identify the dietary needs of different customer groups (vegetarian, vegan, allergic) and gain the ability to customize services according to these needs.
- Understand the role of local food sources and traditional dishes in tourism and develop strategies to contribute to sustainable tourism practices.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | The aim of this course is to provide students with knowledge about healthy eating habits, food groups, and the importance of a balanced diet. This course examines local and international food cultures, equipping students with the ability to evaluate nutrition practices in the tourism sector. Additionally, students gain practical knowledge in menu planning and food safety to meet the dietary needs of various customer groups. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction and support services |
|
2nd Week |
Factors causing food spoilage |
|
3rd Week |
Control techniques against food spoilage |
|
4th Week |
Employees and personal hygiene |
|
5th Week |
Food legislation |
|
6th Week |
Food legislation |
|
7th Week |
Purchasing, processing, and storing food |
|
8th Week |
Midterm exam |
|
9th Week |
Food safety |
|
10th Week |
Identifying critical control points in businesses |
|
11th Week |
Preparing effective job recruitment tables |
|
12th Week |
Record keeping procedure |
|
13th Week |
Review of standards |
|
14th Week |
General review |
|
| Recommended or Required Reading | Drummond, K. E., & Brefere, L. M. (2021). Nutrition for foodservice and culinary professionals. John Wiley & Sons. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Questions/Answers
- Presentation
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
14 |
3 |
42 |
| Preparation for Final exam |
1 |
40 |
40 |
| Course hours |
13 |
3 |
39 |
| Preparation for Midterm exam |
1 |
25 |
25 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
|
|
|
| Total Work Load | 148 |
| Total Work Load / 30 (h) | 4.93 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
