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

Course Introduction and Application Information

Course Code:

ASC109

Course Name:

Nutrition Principles and Menu Planning

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

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):

lecturer Duygu Toker

Course Assistants:

Course Objective and Content

Course Objectives:	It is aimed to develop the theoretical knowledge about nutrition, to understand the importance of adequate and balanced nutrition, to learn food items and food groups, to learn how to prepare according to special situations and to prepare menus in these situations.
Course Content:	Definitions of nutrition and nutrition, historical development, daily energy requirement calculations, nutrition pyramid, food component; carbohydrates, lipids, proteins, water and minerals, vitamins, energy metabolism, digestion, absorption and transport, food groups, preparation, storage and processing of foods, nutrition in special situations

Learning Outcomes

The students who have succeeded in this course;
1) Learn the importance of nutrition, adequate and balanced nutrition.
2) Understand the functions of digestion, absorption and transport.
3) Learn the functions and benefits of proteins, amino acids, carbohydrates and oils, vitamins, minerals and water.
4) Learn what milk and dairy products, meat and products, cereal and cereal products, fruits and vegetables, sugars are, and their benefits.
5) Learn the concept of metabolism, energy metabolism and balance.
6) Learn how to prepare foods, how they are processed, and nutritional problems.
7) The individual makes calorie calculations that require special daily intake and prepares an adequate and balanced food menu with them.
8) They learn how to feed in special situations and prepare menus according to these situations.

Course Flow Plan

Week	Subject	Related Preparation
1)	Introduction to nutrition, definitions, historical development
2)	Daily energy requirement calculations, food items and food groups, nutrition pyramid, water
3)	Nutrition-Related Diseases
4)	Proteins: Definition, quantity to be taken daily, amino acids, peptide bonds, digestion, absorption, biological value
5)	Proteins: Definition, quantity to be taken daily, amino acids, peptide bonds, digestion, absorption, biological value
6)	Proteins: Definition, quantity to be taken daily, amino acids, peptide bonds, digestion, absorption, biological value
7)	Carbohydrates: Definition, amount to be taken daily, variety, digestibility, glycemic index, diyetlif
8)	Midterm
9)	Carbohydrates: Definition, amount to be taken daily, variety, digestibility, glycemic index
10)	Lipids: Definition, quantity to be taken daily, variety, digestion
11)	Lipids: Definition, quantity to be taken daily, variety, digestion
12)	Vitamins minerals: definition, quantity to be taken daily, variety, digestion
13)	Vitamins minerals: definition, quantity to be taken daily, variety, digestion
14)	Nutrition in Special Situations

Sources

Course Notes / Textbooks:

Tayar, M., Özkeles, H., E., Korkmaz, N., H., 2015. Beslenme İlkeleri, Dora Yayıncılık.

References:

T.C. Milli Eğitim Bakanlığı, Aile ve Tüketici Hizmetleri, Beslenme İlkeleri Ankara, 2011
Bulduk, S., 2013. Beslenme İlkeleri ve Mönü Planlama, Detay Yayıncılık
Türkan, C., 2009. Turizmde Beslenme İlkeleri Ve Mönü Planlama, Detay Yayıncılık.
Beslenme İlkeleri ve Menü Planlaması, Ayşe Baysal, Nazife KÜÇÜKASLAN, Nobel Yayınları,2009.
Tayar, M., Özkeleş, H., E., Korkmaz, N., H., 2015. Beslenme İlkeleri, Dora Yayıncılık.
Whıtney, E., N., Rolfes, S., R. 2015. Understanding Nutrition.
Principles of Human Nutririon Martin Eastwood, Wiley-Blackwell Yayınları, 2003.
Nutritional Biochemistry, Cat-Coopx. Apple Acedemic Press, 2015.
Principles of Human Nutritional Assessment, Rosalind S.Gibson, Oxford University, 2005.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7	8
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.	1
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.	3
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.	2
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.	2
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	2
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	2
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	2
11)	Follow current developments in the field and profession.	3
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
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.	2

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
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	42	1			42
Laboratory	8	1			8
Field Work	3	1			3
Study Hours Out of Class	42	1			42
Midterms	1	2			2
Final	1	3			3
Total Workload					100