| Nutrition and Dietetics (Master) (with Thesis) | |||||
| Master | TR-NQF-HE: Level 7 | QF-EHEA: Second Cycle | EQF-LLL: Level 7 | ||
| Course Code: | BES5014 | ||||
| Course Name: | Thesis 1 | ||||
| Semester: | Spring | ||||
| Course Credits: |
|
||||
| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Departmental Elective | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Prof. Dr. FUNDA ELMACIOĞLU | ||||
| Course Lecturer(s): | |||||
| Course Assistants: |
| Course Objectives: | The aim of this course is; selection and design of industrial and hotel-restaurant kitchens, physical departmentalization of the kitchen, planning and factors affecting planning, and functional areas and also teaching equipment selection and layout for the kitchen. |
| Course Content: | Importance and position of the kitchen for businesses, kitchen planning, location and physical features of the kitchen, optimization in kitchen design, kitchen tools and utensils, parts of the kitchen, maintenance and cleaning of kitchen equipment, main materials used in the manufacturing of kitchen tools, sanitation in kitchen servies, hygiene and safety, power supplies used to run kitchen equipment, materials used in surface coating and insulation. |
|
The students who have succeeded in this course;
1) Understanding the importance of the kitchen planning and design. 2) Having knowledge of kitchen parts and location. 3) Having knowledge about maintenance-repair and materials of tools used in kitchens. 4) Having knowledge of surface coating, equipment selection, and placement. |
| Week | Subject | Related Preparation |
| 1) | Introduction to kitchen planning and design | |
| 2) | Importance and position of the kitchen for businesses I | |
| 3) | Importance and position of the kitchen for businesses II | |
| 4) | Kitchen Planning I | |
| 5) | Kitchen Planning II | |
| 6) | Location and physical features of the kitchen | |
| 7) | Optimization in kitchen design | |
| 8) | Midterm Exam | |
| 9) | Parts of the kitchen | |
| 10) | Tools and utensils used in the kitchen | |
| 11) | Maintenance and cleaning of kitchen equipment | |
| 12) | Main materials used in the manufacturing of kitchen tools | |
| 13) | Power supplies used to run kitchen equipment | |
| 14) | Materials used in surface coating and insulation | |
| 15) | Final Exam |
| Course Notes / Textbooks: | Beyhan Y, Toplu Beslenme Sistemlerinin Yönetim ve Organizasyonu, 2018, Nobel Medical Publishing, Ankara Doğan M, Toplu Beslenme Sistemleri ve Catering Hizmetleri Yönetimi, 2018, Nobel Academic Publishing, Ankara. Kutluay Merdol T, Toplu Beslenme Servisi Sağlıklı Yönetim Rehberi, 2017, Hatiboğlu Publishing, Ankara. |
| References: | Beyhan Y, Toplu Beslenme Sistemlerinin Yönetim ve Organizasyonu, 2018, Nobel Medical Publishing, Ankara Doğan M, Toplu Beslenme Sistemleri ve Catering Hizmetleri Yönetimi, 2018, Nobel Academic Publishing, Ankara. Kutluay Merdol T, Toplu Beslenme Servisi Sağlıklı Yönetim Rehberi, 2017, Hatiboğlu Publishing, Ankara. |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||||
| 1) He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 | 3 | 3 | 3 | ||||||
| 2) He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 | 3 | 3 | 3 | ||||||
| 3) He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | ||||||||||
| 4) He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | ||||||||||
| 5) He/she uses accurate statistical methods for the analysis of scientific research. | ||||||||||
| 6) He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | ||||||||||
| 7) He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | ||||||||||
| 8) He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | ||||||||||
| 9) He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | ||||||||||
| 10) He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. | ||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | He/she is knowledgeable about up-to-date evidence-based information about his field of expertise and technological tools required by his field. | 3 |
| 2) | He/she makes scientific researches by using the necessary technological equipment to create new knowledge by using the knowledge acquired in the field of specialization. | 3 |
| 3) | He/she has the knowledge of interpreting, analyzing and reporting the data of individual or interdisciplinary scientific studies at the level of expertise. | 1 |
| 4) | He/she makes the synthesis and analysis of the acquired information, interprets, develops reports and solution proposals. | |
| 5) | He/she uses accurate statistical methods for the analysis of scientific research. | |
| 6) | He/she publishes and / or presents scientific articles at the national level by carrying out studies related to his field of expertise independently or as a team. | 1 |
| 7) | He/she takes responsibility when faced with problems related to his field, sets an example for the society, offers solutions, uses information and communication technologies. | |
| 8) | He/she updates himself by adopting lifelong learning principles, evaluates and interprets scientific articles with statistical evidence-based practices with a critical approach. | 1 |
| 9) | He/she performs teamwork at the national or international level related to his field, discusses and shares current scientific developments by complying with quality processes by communicating verbally or in writing with individuals or groups outside the field when necessary. | 1 |
| 10) | He/she collects and interprets scientific information in line with ethical principles, contributes to the studies that will guide national and international nutrition plans and policies by considering the individual and society, conducts, manages and evaluates. |
| 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 | |
| Activities | Number of Activities | Workload |
| Course Hours | 13 | 39 |
| Study Hours Out of Class | 15 | 146 |
| Midterms | 1 | 3 |
| Final | 1 | 3 |
| Total Workload | 191 | |