TR
11111

COURSE INTRODUCTION AND APPLICATION INFORMATION

cam.sams.ieu.edu.tr

Course Name
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
Spring
Prerequisites
None
Course Language
Course Type
Required
Course Level
-
Mode of Delivery -
Teaching Methods and Techniques of the Course Discussion
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives
Learning Outcomes The students who succeeded in this course;
  • Describe nutrition and nutrients
  • Describe the occurrence in food and the various functions of carbohydrates, lipids, proteins, vitamins, minerals and water
  • Describe the processes of digestion, absorption, transport, metabolism, and excretion of nutrients in the human physiology
  • Utilize the Dietary Reference Intakes, Daily Values for Food Labels and the Food Pyramid in food planning
  • Analyze food labels
  • Discuss about malnutrition and malnutrition causes diseases
  • Apply information on food groups and exchange lists in menu planning
  • Develop theoretical and practical knowledge about principles of menu planning
  • Plans the menu respecting to the several
Course Description

 



Course Category

 Core Courses
Major Area Courses
X
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 An Overview of Nutrition Prereading
2 Planning of a Healthy Diet Prereading
3 Digestion, Absorption and Transport Prereading
4 The Carbohydrates (sugars, starches and fibers) and Lipids: Triglycerides, Phospholipids, and Sterols Prereading
5 Proteins, Amino acids and Metabolism Prereading
6 Energy Balance and Body Composition, Weight Management: Overweight, Underweight Prereading
7 Water ,and Major Minerals, Trace Minerals Prereading
8 Evaluation of Menu Prereading
9 New Trends in the Food Service Industry Prereading
10 Food Service Menus Prereading
11 Standard Recipes Prereading
12 Recipe Costing Prereading
13 Characteristics of a Menu and Menu creation Prereading
14 Revision Prereading
15 Final Exam
16 Review of the Semester  
Course Notes/Textbooks 'Understanding Nutrition, 10th Edition, Ellie Whitney, Sharon Rady Rolfes, 2005'Fundamentals of Menu Planning(2009), Paul J. Mc Vety, Bradley J. Ware and C.L.Ware, John Wiley and Sons.Inc., New Jersey.
Suggested Readings/Materials http://nutrition.about.comwww.nutrition.orgwww.mypyramid.gov www.nutritiondata.com

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
10
Portfolio
Homework / Assignments
1
10
Presentation / Jury
1
10
Project
Seminar / Workshop
Oral Exam
Midterm
1
30
Final Exam
1
30
Total

Weighting of Semester Activities on the Final Grade
70
Weighting of End-of-Semester Activities on the Final Grade
30
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
3
48
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
Study Hours Out of Class
13
3
Field Work
Quizzes / Studio Critiques
1
14
Portfolio
Homework / Assignments
1
10
Presentation / Jury
2
10
Project
Seminar / Workshop
Oral Exam
Midterms
1
15
Final Exams
1
25
    Total
171

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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