- Course Code
- NUT208
- Semester
- Fourth Term (Spring)
- Theory+Practice
- 2 + 1
- ECTS
- 2
| Course Type | Compulsory Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | 2 |
|---|
| Semester | Fourth Term (Spring) |
|---|
| ECTS | 2 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Learn the principles of the menu planning
- Evaluate and comments the factors affecting menu planning
- Learn to create menu groups and standard recipes
- Learn the basic principles of menu planning according to special groups
- Learn the practical application on the menus according to the principles of healthy nutrition
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | To give theoretical and practical knowledge about principles of menu planning. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
The concept of the menu, its development |
|
2nd Week |
Menu types |
|
3rd Week |
Menu meal groups and advertisements |
|
4th Week |
Menu pier construction |
|
5th Week |
Standard prescriptions |
|
6th Week |
Standard prescriptions |
|
7th Week |
Standard prescriptions |
|
8th Week |
Midterm |
|
9th Week |
Menu planning in preschool and primary education |
|
10th Week |
Plan planning according to diseases |
|
11th Week |
Menu planning for older individiuals and vegetarians |
|
12th Week |
Employee menu planning |
|
13th Week |
Menu example/practice applications |
|
14th Week |
Menu example/practice applications |
|
15th Week |
Menu example/practice applications |
|
16th Week |
General review |
|
| Recommended or Required Reading | 1)Ciğerim N., Beyhan Y. Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi. Kök Yayıncılık, Ankara, 1995.
2)Kıvela J.Menu Planning for Hospitality Industry.Hospitality Press Pty Ltd, Australia,1994.
|
|---|
| Planned Learning Activities and Teaching Methods |
- Report Preparation
- Practice
- Discussion
- Lecture
- Problem Solving
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
4 |
20 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| 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 |
4 |
1 |
4 |
| Preparation for Final exam |
2 |
3 |
6 |
| Course hours |
15 |
2 |
30 |
| Preparation for Midterm exam |
3 |
2 |
6 |
| Laboratory (including preparation) |
|
|
|
| Final exam |
1 |
1 |
1 |
| Homework |
3 |
1 |
3 |
| Performance Practice |
15 |
1 |
15 |
| Total Work Load | 66 |
| Total Work Load / 30 (h) | 2.2 |
| ECTS Credit of the Course | 2 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
Programme Qualifications / Learning Outcomes
|
LO1 |
LO2 |
LO3 |
LO4 |
LO5 |
| K1 |
X |
|
X |
X |
X |
| K2 |
|
X |
|
X |
X |
| K3 |
X |
X |
X |
X |
X |
| K4 |
|
|
|
|
|
| K5 |
|
|
|
|
|
| K6 |
|
|
|
|
|
| K7 |
|
|
|
|
|
| K8 |
|
|
|
|
|
| K9 |
X |
|
X |
X |
X |
