Erciyes University - Info Package

Course unit title	Level of course unit	Course unit code	Type of course unit	Semester of course unit	Local credit	ECTS credit	Syllabus
PRACTICE IN INSTITUTIONAL FOOD SERVICES	Third cycle	BES 441		7	12.00	12.00	Print

Description of course unit

Prerequisites and course requisities	Students must have these lessons:BES 312, BES 322, BES 344, BES 346, BES 347
Language of instruction	Turkhis
Coordinator	Assoc. Prof. Dr. Nalan Hakime Noğay
Lecturer(s)	Assoc. Prof. Dr. Nalan Hakime Noğay
Teaching assitant(s)	Res. Assist. Gizem Aytekin, Res. Assist. Selam Fırat
Mode of delivery	İnternship course. Monitoring of applications in mass catering. Face to face
Course objective	Professional knowledge and skills into the field of mass catering apply
Course description	Management, organization and process in the collective eating institutions

Course contents

1	Oryantasyon
2	Toplu beslenme yapılan kuruluşta uygulama/gözlem - Toplu beslenme hizmeti verilen kurumlarda yönetim ve organizasyon yapısının gözlemlenmesi
3	Toplu beslenme yapılan kuruluşta Uygulama/gözlem - Uygulama yapılan kurum hakkında genel bilgi, mutfak ve yemekhane fiziki koşulları, mutfak ve yemekhane planlarının incelenmesi
4	Toplu beslenme yapılan kuruluşta uygulama/gözlem - Uygulama yapılan kurumun depo koşulları, mevcut araç-gereçlerin (kapasiteleri, nitelikleri, markaları vb.) incelenmesi
5	Toplu beslenme yapılan kuruluşta uygulama/gözlem - Kurumun satın alma bilgileri, ihale yöntemi, ihaleye hazırlık aşamaları, idari şartname örnekleri, , teknik şartname örnekleri, sipariş için kullanılan form örnekleri, sipariş için kullanılan gramajlar, formlar
6	Toplu beslenme yapılan kuruluşta uygulama/gözlem - Her bir yemek grubuna ait geniş çapta hazırlama ve pişirme yöntemleri, standart yemek tarifeleri örnekleri.
7	Toplu beslenme yapılan kuruluşta uygulama/gözlem - Uygulama yapılan kurumda uygulanan menülerin incelenmesi
8	Ara sınav
9	Toplu beslenme yapılan kuruluşta uygulama/gözlem - Uygulama yapılan kuruma yönelik öğrencinin planladığı menülerin incelenmesi
10	Toplu beslenme yapılan kuruluşta uygulama/gözlem- Makale sunumu
11	Toplu beslenme yapılan kuruluşta uygulama/gözlem- Makale sunumu
12	Toplu beslenme yapılan kuruluşta uygulama/gözlem- Makale sunumu
13	Toplu beslenme yapılan kuruluşta uygulama/gözlem- Makale sunumu
14	Toplu beslenme yapılan kuruluşta uygulama/gözlem- Makale sunumu
15	Final Sınavı
16
17
18
19
20

Learning outcomes of the course unit

1	Learn the role of administrative dietitian and improve knowledge and skills about this area
2	Observe institutional foodservice systems stages and comment them with present theoretical knowledge
3	Know problems in institutional food service systems and learn problem solving ways
4	Learn menu planning practice according to target group
5	Observe and comment institutional food service systems in terms of food safety and security
6	To be able to develop communication skills with instution staff
7
8
9
10

*Contribution level of the course unit to the key learning outcomes

1	To be able to develop the ability and knowledge about the application of nurses and nursing theories
2	To be able to create new information by integrating information in the field of women health and gynaecological nursing and information came from another discipline
3	A problem in the field of women health and gynaecological nursing, to be able to build independently, to be able to develop a solution method, to be able to solve, to be able to evaluate and perform results if necessary
4	To be able to critically evaluate information about the field of women health and gynaecological nursing, to be able to direct learning and to be able to conduct advanced studies as an independent
5	To be able to share social, scientific and ethical values by considering them at the stages of data collection, interpretation and announced in the field of women health and gynaecological nursing
6	To be able to use the absorbed knowledge and problem solving skills in the women health and gynaecological nursing at interdisciplinary studies
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8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
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40
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44
45
Number of stars refer to level of contribution from 1 (the least) to 5 (the most)

Planned learning activities, teaching methods and ECTS work load

	Quantity	Time (hour)	Quantity*Time (hour)
Lectures (face to face teaching)	16	14	224
Study hours out of classroom (study before and after the class)	16	2	32
Homework	16	1	16
Presentation / seminar	1	3	3
Quiz	0	0	0
Preparation for midterm exams	1	2	2
Midterm exams	1	1	1
Project (term paper)	0	0	0
Laboratuar	0	0	0
Field study	0	0	0
Preparation for final exam	1	2	2
Final exam	1	1	1
Research	16	1	16
Total work load			297
ECTS			12.00

Assessment methods and criteria

Evaluation during semester	Quantity	Percentage
Midterm exam	0	0
Quiz	0	0
Homework	2	40
Semester total		40
Contribution ratio of evaluation during semester to success		40
Contribution ratio of final exam to success		60
General total		100

Recommended and required reading

Textbook	Beyhan Y, Ciğerim N,Toplu Beslenme Sistemlerinde Menü Yönetimi ve Denetimi, Kök Yayıncılık, Ankara,1995
Additional references	Baysal, A. (2012). Beslenme. Hatiboğlu Yayınları, 14.Baskı, Ankara.

Files related to the course unit

About CIP

About the Course

Department Profile