ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Gastronomy And Culinary Arts (English) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course Introduction and Application Information
| Course Code: | GCA102 | ||||
| Course Name: | Nutritional Principles and Hygiene | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | English | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. FAZİLET MIDIK | ||||
| Course Lecturer(s): | Fazilet Mıdık | ||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | To provide the development of theoretical knowledge about nutrition, to comprehend the importance of adequate and balanced nutrition, to learn nutrients and food groups, and to learn the concepts of hygiene and sanitation of students, It is aimed to be able to apply the principles of hygiene and sanitation. |
| Course Content: | Definitions of nutrition and nutrition, historical development, daily energy requirement calculations, nutrition pyramid, food component; carbohydrates, lipids, proteins, water, vitamin and minerals, vitamins, energy metabolism, digestion, absorption and transport, preparation, storage and processing of foods, nutrition in special situations, hygiene and sanitation concepts, Bacteria, molds and yeasts, Foodborne microorganisms and relationship between microorganisms and hygiene/sanitation, The importance of controlling microorganisms in terms of hygiene/sanitation, Personal hygiene, Cleaning agents, disinfectants, equipment and systems, Business sanitation, Food safety systems |
Learning Outcomes
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The students who have succeeded in this course;
1) Understands 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) | Definition of hygiene and sanitation, related concepts, microorganisms | |
| 2) | Foodborne diseases, contamination, sources of food spoilage, personal hygiene practices, cleaning and sanitation agents | |
| 3) | Introduction to nutrition: definitions and historical development | |
| 4) | Calculation of daily energy requirements, nutrients and food groups, the food pyramid | |
| 5) | Proteins: definition, recommended daily intake, amino acids, peptide bonds, digestion and absorption, biological value | |
| 6) | Proteins: definition, recommended daily intake, amino acids, peptide bonds, digestion and absorption, biological value | |
| 7) | Proteins: definition, recommended daily intake, amino acids, peptide bonds, digestion and absorption, biological value | |
| 8) | MIDTERM EXAM | |
| 9) | Carbohydrates: definition, recommended daily intake, types, digestion, glycemic index, dietary fiber | |
| 10) | Carbohydrates: definition, recommended daily intake, types, digestion, glycemic index, dietary fiber | |
| 11) | Fats: definition, recommended daily intake, types, digestion | |
| 12) | Vitamins and minerals: definition, recommended daily intake, types, digestion and absorption | |
| 13) | Nutrition in special conditions, nutrition-related diseases | |
| 14) | Nutrition in special conditions, nutrition-related diseases |
Sources
| Course Notes / Textbooks: | Çok çeşitli kaynaklardan derlenmiş ders notları |
| References: | Baysal, A. Küçükaslan, N. 2009. Beslenme İlkeleri ve Menü Planlaması, Nobel Yayınları. Bulduk, S., 2013. Beslenme İlkeleri ve Mönü Planlama, Detay Yayıncılık. Gibson, R. S. 2005. Principles of Human Nutritional Assessment, Oxford University. Nutritional Biochemistry, Cat-Coopx. Apple Acedemic Press, 2015. Tayar, M., Özkeleş, H., E., Korkmaz, N., H., 2015. Beslenme İlkeleri, Dora Yayıncılık. T.C. Millî Eğitim Bakanlığı, Aile ve Tüketici Hizmetleri, Beslenme İlkeleri Ankara, 2011. Türkan, C., 2009. Turizmde Beslenme İlkeleri ve Mönü Planlama, Detay Yayıncılık. Whitney, E., N., Rolfes, S., R. 2015. Understanding Nutrition. Principles of Human Nutririon Martin Eastwood, Wiley-Blackwell Yayınları. Artık, N. Şanlıer, N. ve Ceyhun Sezgin, A. (2019). Gıda Güvenliği ve Gıda Mevzuatı. Detay Yayıncılık Bulduk, S., B. ve Bulduk, E., Ö. (2019). Gıda ve Personel Hijyeni, Detay Yayıncılık Göktan, D. Ve Tunçel, G. (2014). Gıda İşletmelerinde Hijyen. Sidas Yayıncılık Guliyev, E. (2018). Küresel Gıda Güvenlği. Kültür Ajansı Yayınları. Erdoğan, S. (2014). Gıda Güvenliği, Nobel Kitap. Kayayardı, S. Gıda Hüjyeni ve Sanitasyon, Sidas Yayınları Tayar, M.ve Kılıç, V. (2014). Gıda Endüstrisinde Hijyen ve Sanitasyon. Dora Yayıncılık Tayfur, M. (2009). Gıda Hijyeni, Gıda Kaynaklı Enfeksiyonlar ve Zehirlenmeler. Hatipoğlu Yayınları. |
Course - Program Learning Outcome Relationship
| Course Learning Outcomes | 1 |
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6 |
7 |
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| Program Outcomes | ||||||||||||||||||
| 1) Defines and explains the fundamental concepts related to Gastronomy and Culinary Arts. | ||||||||||||||||||
| 2) Identifies and explains the interactions between the internal and external environments that influence food and beverage establishments. | ||||||||||||||||||
| 3) Demonstrates knowledge of the regulations, professional standards, and practices governing the field of Gastronomy and Culinary Arts. | ||||||||||||||||||
| 4) Possesses advanced theoretical and practical knowledge supported by current textbooks, practical tools and equipment, and other relevant learning resources in the field. | ||||||||||||||||||
| 5) Applies advanced theoretical and practical knowledge acquired in the field to interpret and evaluate data, identify and analyze problems, and develop research- and evidence-based solutions. | ||||||||||||||||||
| 6) Demonstrates a thorough knowledge of food and beverage terminology. | ||||||||||||||||||
| 7) Organizes various events and activities related to the field of Gastronomy and Culinary Arts. | ||||||||||||||||||
| 8) Analyzes and applies food- and beverage-related concepts by using the fundamental concepts and theories of the discipline. | ||||||||||||||||||
| 9) Takes responsibility, individually or as a member of a team, for carrying out complex and unforeseen activities encountered in field-related practice. | ||||||||||||||||||
| 10) Assumes responsibility and takes appropriate risks in the implementation of innovative knowledge, ideas, practices, and technologies that contribute to the advancement of the field. | ||||||||||||||||||
| 11) Critically evaluates and reflects on the advanced knowledge and skills acquired in the field. | ||||||||||||||||||
| 12) Keeps abreast of current developments in the field and profession. | ||||||||||||||||||
| 13) Communicates ideas and proposed solutions to field-related issues with specialist and non-specialist audiences by supporting them with qualitative and quantitative data. | ||||||||||||||||||
| 14) Uses computer software and information technologies required in the field at a level equivalent to the International Certification of Digital Literacy (ICDL). | ||||||||||||||||||
| 15) Uses English at a minimum of the B1 level of the European Language Portfolio (ELP) to follow developments in the field and communicate with colleagues. | ||||||||||||||||||
| 16) Adheres to social, scientific, cultural, and ethical principles in the collection, interpretation, application, and dissemination of data and findings related to the field. | ||||||||||||||||||
| 17) Prepares and presents dishes from Turkish cuisine and various international cuisines. | ||||||||||||||||||
| 18) Possesses knowledge of and applies appropriate methods in food safety, sustainability, nutrition principles, hygiene, cooking methods, menu planning, tourism, and other curriculum-related subjects to promote continuous professional development. | ||||||||||||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Defines and explains the fundamental concepts related to Gastronomy and Culinary Arts. | 2 |
| 2) | Identifies and explains the interactions between the internal and external environments that influence food and beverage establishments. | 3 |
| 3) | Demonstrates knowledge of the regulations, professional standards, and practices governing the field of Gastronomy and Culinary Arts. | 1 |
| 4) | Possesses advanced theoretical and practical knowledge supported by current textbooks, practical tools and equipment, and other relevant learning resources in the field. | 2 |
| 5) | Applies advanced theoretical and practical knowledge acquired in the field to interpret and evaluate data, identify and analyze problems, and develop research- and evidence-based solutions. | 2 |
| 6) | Demonstrates a thorough knowledge of food and beverage terminology. | 2 |
| 7) | Organizes various events and activities related to the field of Gastronomy and Culinary Arts. | |
| 8) | Analyzes and applies food- and beverage-related concepts by using the fundamental concepts and theories of the discipline. | 1 |
| 9) | Takes responsibility, individually or as a member of a team, for carrying out complex and unforeseen activities encountered in field-related practice. | |
| 10) | Assumes responsibility and takes appropriate risks in the implementation of innovative knowledge, ideas, practices, and technologies that contribute to the advancement of the field. | |
| 11) | Critically evaluates and reflects on the advanced knowledge and skills acquired in the field. | 1 |
| 12) | Keeps abreast of current developments in the field and profession. | |
| 13) | Communicates ideas and proposed solutions to field-related issues with specialist and non-specialist audiences by supporting them with qualitative and quantitative data. | 1 |
| 14) | Uses computer software and information technologies required in the field at a level equivalent to the International Certification of Digital Literacy (ICDL). | |
| 15) | Uses English at a minimum of the B1 level of the European Language Portfolio (ELP) to follow developments in the field and communicate with colleagues. | |
| 16) | Adheres to social, scientific, cultural, and ethical principles in the collection, interpretation, application, and dissemination of data and findings related to the field. | |
| 17) | Prepares and presents dishes from Turkish cuisine and various international cuisines. | |
| 18) | Possesses knowledge of and applies appropriate methods in food safety, sustainability, nutrition principles, hygiene, cooking methods, menu planning, tourism, and other curriculum-related subjects to promote continuous professional development. | 2 |
Assessment & Grading
| Değerlendirme Yöntemleri ve Kriterleri | Number of Activities | Level of Contribution |
| Homework Assignments | 1 | % 10 |
| Midterms | 1 | % 40 |
| Final | 1 | % 50 |
| total | % 100 | |
Workload and ECTS Credit Calculation
| Activities | Number of Activities | Preparation for the Activity | Aktivitede Harcanan Süre | Completing the Activity Requirements | Workload | ||
| Midterms | 1 | 40 | 40 | ||||
| Final | 1 | 60 | 60 | ||||
| Total Workload | 100 | ||||||