ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Food Technology | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
Course Introduction and Application Information
| Course Code: | GTE003 | ||||
| Course Name: | Ready To Serve Food Technology | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. ECE GİRAY TUFAN | ||||
| Course Lecturer(s): |
Dr. Öğr. Üy. ECE GİRAY TUFAN Öğr. Gör. CANSU AĞAN |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | Giving and application educational studies on balanced nutrition and take-home food consumption in healthy conditions. |
| Course Content: | Definition and classification of ready to serve food industry. Balanced nutrition, menu planning in making ready to serve meals, kitchen design and equipment, kitchen organization, storage, transportation and service techniques, hygiene and sanitation in mass feeding systems, quality assurance applications |
Learning Outcomes
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The students who have succeeded in this course;
1) Obtaining information about nutrition, nutrients and calories 2) Understand the basic concepts in ready to serve food sector 3) Being informed about menu planning 4) Learning about quality control and hygiene practices 5) Cost control and budget creation |
Course Flow Plan
| Week | Subject | Related Preparation |
| 2) | Preference for nutrition, nutritional elements and importance | |
| 3) | Food groups, fruit vegetables and consumption principles | |
| 4) | Milk and its products, meat and its products and consumption information | |
| 5) | Cereals, dry legumes, oils and sugar and consumption information | |
| 6) | Menu planning | |
| 7) | Menu types | |
| 8) | MIDTERM EXAM | |
| 9) | Cost planning | |
| 10) | Menu costing practices and budgeting | |
| 11) | Kitchen organization in food and beverage business | |
| 12) | Methods of preparing food in ready-to-serve business | |
| 13) | Hygiene and sanitation in the mass feeding system | |
| 14) | HACCP and ISO22000 applications in ready-to-serve meals |
Sources
| Course Notes / Textbooks: | Öğretim Görevlisi ders notları |
| References: | Hecer, C. ve Tayar, M. (2016). Hazır Yemek Sistemleri, Dora Yayınları, 2. Baskı. |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||||||||
| 1) Have information about food components and additives and use this information in production. | 3 | 3 | 2 | 2 | 3 | |||||||||
| 2) Has knowledge about food legislation and professional ethics. | 2 | 2 | 2 | 2 | 2 | |||||||||
| 3) Evaluates the knowledge learned in food laboratories at production and quality control points. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 4) Can determine the risk factors in food production stages. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 5) Can provide hygiene, sanitation conditions in food sector. | 2 | 2 | 2 | 2 | 2 | |||||||||
| 6) Have knowledge about occupational safety in food industry. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 7) Uses the necessary equipment for food safety and quality control in food laboratories. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 8) Uses the necessary equipment for food safety and quality control in food laboratories. | 2 | 2 | 2 | 2 | 2 | |||||||||
| 9) Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 2 | 2 | 2 | 2 | 2 | |||||||||
| 10) Use current techniques in the field of food technology. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 11) Identifies problems, generates and presents solutions. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 12) Has an awareness of the legal consequences of technological applications and professional ethics. | 1 | 1 | 1 | 1 | 1 | |||||||||
| 13) Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 3 | 3 | 3 | 3 | 3 | |||||||||
| 14) Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 1 | 1 | 1 | 1 | 1 | |||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Have information about food components and additives and use this information in production. | 3 |
| 2) | Has knowledge about food legislation and professional ethics. | 2 |
| 3) | Evaluates the knowledge learned in food laboratories at production and quality control points. | 2 |
| 4) | Can determine the risk factors in food production stages. | 2 |
| 5) | Can provide hygiene, sanitation conditions in food sector. | 3 |
| 6) | Have knowledge about occupational safety in food industry. | 3 |
| 7) | Uses the necessary equipment for food safety and quality control in food laboratories. | 3 |
| 8) | Uses the necessary equipment for food safety and quality control in food laboratories. | 2 |
| 9) | Gain the ability to interpret the results by making physical, chemical and microbiological analysis of foods. | 3 |
| 10) | Use current techniques in the field of food technology. | 3 |
| 11) | Identifies problems, generates and presents solutions. | 3 |
| 12) | Has an awareness of the legal consequences of technological applications and professional ethics. | 2 |
| 13) | Follow developments in the field and communicate with colleagues by using a foreign language (English) at least at the level of European Language Portfolio A2 General Level. | 3 |
| 14) | Uses information and communication technologies with computer software and at least at the level of European Computer Driving License Basic Level required by the field. | 2 |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 20 |
| Midterms | 1 | % 30 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 2 | 28 | ||||
| Study Hours Out of Class | 1 | 5 | 5 | ||||
| Homework Assignments | 1 | 10 | 10 | ||||
| Midterms | 1 | 15 | 15 | ||||
| Final | 1 | 17 | 17 | ||||
| Total Workload | 75 | ||||||