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Week
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Topics
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Study Metarials
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1
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Definition and importance of collective nutrition
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R2-CHAPTER-1
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2
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Definition, importance of standard recipes
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R1-CHAPTER-1
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3
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Benefits of standard recipes
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R1-CHAPTER-1
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4
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Names and groups of dishes
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R1-CHAPTER-1
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5
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Explanations on standard meal recipes
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R1-CHAPTER-2
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6
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Standard recipes creation stages
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R1-CHAPTER-2
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7
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Standard meal recipes
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R1-CHAPTER-2
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8
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Energy and nutritional values of standard meal recipes
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R1-CHAPTER-2
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9
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Establishing standard recipes for meat dishes
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R1-CHAPTER-2
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10
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Establishing standard recipes for meat and legumes
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R1-CHAPTER-2
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11
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Standard recipes for soup, rice, pasta and pastries
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R1-CHAPTER-2
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12
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Creating standard recipes for vegetables and legumes with olive oil
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R1-CHAPTER-2
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13
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Developing standard recipes for dietary cuisine
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R1-CHAPTER-2
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14
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Gross and net amounts of food items included in standard meal recipes according to different number of people
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R1-CHAPTER-3
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Dr. Lecturer Mikail Kara
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Instructors
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-
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Assistants
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Lecturers of the department
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Resources
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R1. Merdol T.K. (2021), Toplu Beslenme Yapılan Kurumlar İçin Standart Yemek Tarifeleri, 9.Baskı, Ankara: Hatipoğlu Basım ve Yayım San. Tic. Ltd. Şti.
R2. TC Sağlık Bakanlığı (2020), Toplu Beslenme Sistemleri (Toplu Tüketim Yerleri) İçin Ulusal Menü Planlama Ve Uygulama Rehberi, Ankara: Sağlık Bakanılğı Yayınları.
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Supplementary Book
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-
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Goals
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It is aimed to teach standard recipes and standard tariff development stages in mass feeding systems.
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Content
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Definition and importance of collective nutrition, Definition, importance of standard recipes, Benefits of standard recipes, Names and groups of dishes, Differences between standard weights and standard recipes, Standard recipes creation stages
Sensory evaluation, Quality control panel and features, Establishing standard recipes for meat dishes, Establishing standard recipes for meat and legumes, Standard recipes for soup, rice, pasta and pastries, Creating standard recipes for vegetables and legumes with olive oil, Developing standard recipes for dietary cuisine
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Program Learning Outcomes |
Level of Contribution |
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1
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Gains the ability to plan, implement and evaluate the nutrition and menu programs, in the process of the treatment of diseases, development and protection of the public health.
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4
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2
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Gains the ability to use foreign language, statistics, computer, information and communication technologies required by the profession.
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-
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3
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Gains the ability of follow current informations in nutiriton and dietetics, evalation and transfer to publich.
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3
|
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4
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Gains the ability to take an active role in the education, management, applications, consultancy and multidisciplinary researches necessary for improving the health of public.
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3
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5
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Gains the ability of strategy development, implementation and training for food safety of society.
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-
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6
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Learns the professional ethical values and gain the ability to act according to these ethical rules with all stakeholders.
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-
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7
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Gains the ability to communicate effectively with team members, patient and other people.
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-
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8
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Has knowledge about national / international food and nutrition policies and legal regulations.
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-
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9
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Gains the skill of evaluating the factors affecting food quality and applying the legal regulations in the food production-consumption chain.
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-
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10
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Gains the ability of to take individual responsibility to solve problems and the interpretation, evaluation and make laboratory studies for product development, nutrient analysis and food quality.
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5
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