Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

ASC014

Course Name:

Health and Special Occasion Nutrition

Semester:

Spring
Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MERYEM MERVE BEYKOZ

Course Lecturer(s):

Meryem Merve Beykoz

Course Assistants:

Course Objective and Content

Course Objectives:	It is aimed to prepare products related to the protection and maintenance of human health, nutrition, which has an important place in the prevention of diseases, nutrition in diseases and the diet programs used and the methods that should be used in special case nutrition.
Course Content:	In the content of this course, the students will be taught the concepts of nutrition, its importance for health and work efficiency, cooking food, the importance of pulp, determining the nutritional status, diseases that will occur as a result of nutritional deficiency, nutrition in some special cases and nutrition in diseases.

Learning Outcomes

The students who have succeeded in this course;
1) To be able to explain concepts related to nutrition
2) Energy Metabolism and Meal Planning
3) Learning popular diet programs and having information about their nutritional content
4) Having a grasp of the nutritional models needed by the sick and special conditions (child, elderly, sportsman, pregnant) individuals
5) To be able to plan a menu and prepare special occasion nutrition products.

Course Flow Plan

Week	Subject	Related Preparation
1)	Nutrition and Health (Nutrition, Adequate and Balanced Nutrition, What is the Effect of Nutrition on Health and Work Efficiency)	-
2)	Energy Metabolism Meal Planning	-
3)	What is Vegan and Vegetarian Nutrition?
4)	Vegan vegetarian food preparation practices
5)	Popular Diets and Their Effects on Health.
6)	Keto Diet Apply
7)	Importance of Nutrition and Pulp in Diseases.
8)	Midterm
9)	What is Gluten and Lectin Protein?
10)	Gluten-free and lectin-free product development practice.
11)	sports nutrition
12)	Protein shake preparation and nutritional value calculation
13)	Healthy snacks for kids.
14)	Practice healthy snacks for kids

Sources

Course Notes / Textbooks:	-Öğretim Görevlisinin Hazırladığı Ders Notları
References:	-Beslenme ve Diyet Temel İlkeleri Prof. Dr. Haydar ÖZPINAR İstanbul Tıp Kitabevleri

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.	2
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.	2
5)	Dominates the terminology of food and beverage.	2
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.	1
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
11)	Follow current developments in the field and profession.	1
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	3
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 20
Project	1	% 20
Midterms	1	% 20
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	14	14
Application	14	28
Study Hours Out of Class	12	17
Presentations / Seminar	1	4
Project	1	6
Midterms	1	2
Final	1	4
Total Workload		75