| Course Name | Special Issues in Nutrition and Menu Planning |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 333 | Fall/Spring | 3 | 0 | 3 | 5 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionGroup WorkLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | Bu dersin amacı; beslenme ilkeleri doğrultusunda bir menü tasarlamayı ve özellikli gruplar için menü oluşturmayı öğretmektir. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | Bu ders kapsamında makro ve mikro besin öğelerinin; besinsel kaynakları, menüdeki önemi ve özel beslenme türleri için menü planlama konuları incelenecektir. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Derse Giriş ve Değerlendirme Ölçütlerinin Tanıtılması | |
| 2 | Beslenme ve Sağlık İlişkisi | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 1: Nutrition and You (3 – 30) |
| 3 | Makro Besin Öğeleri | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 3: Carbohydrates (69-108), Chapter 4: Lipids, Fats and Oils (113-143), Chapter 5: Protein (143-165) |
| 4 | Mikro Besin Öğeleri | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 6: Vitamins (165-192), Chapter 7: Water and Minerals (195 – 233) |
| 5 | Menü Planlama İlkeleri | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 9: Recipe Makeovers (261 – 293) |
| 6 | Menü Planlama İlkeleri | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 9: Recipe Makeovers (261 – 293) |
| 7 | Dengeli Menü Oluşturma | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 10: Balanced Menus (261 – 293) |
| 8 | Ara Sınav | |
| 9 | Tüketicinin Özel Beslenme İhtiyaçlarına Göre Menü Planlama -1 Düşük Karbonhidratlı Diyetler | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 11: Handling Customers’ Special Nutrition Requests (333 – 360) |
| 10 | Tüketicinin Özel Beslenme İhtiyaçlarına Göre Menü Planlama -2 Alerji ve İntolerans | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 11: Handling Customers’ Special Nutrition Requests (333 – 360) |
| 11 | Tüketicinin Özel Beslenme İhtiyaçlarına Göre Menü Planlama -3 Hayvansal Beslenmenin Kısıtlandığı Diyetler Diğer Güncel Diyet Yaklaşımları | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 11: Handling Customers’ Special Nutrition Requests (333 – 360) |
| 12 | Yaş Gruplarına Göre Menü Tasarımı | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 13: Nutrition for All Ages (383 – 400) |
| 13 | Yaş Gruplarına Göre Menü Tasarımı | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 13: Nutrition for All Ages (383 – 400) |
| 14 | Proje Sunumları | |
| 15 | Dersin gözden geçirilmesi | |
| 16 | Final Sınavı |
| Course Notes/Textbooks | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons, (8.ed) 2013 (ISBN: 978-1-118-42973-0)
|
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 10 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | 1 | 10 |
| Project | 1 | 20 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 25 |
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 4 | 65 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
| Total |
| 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 | 14 | 3 | 42 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 5 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | 1 | 10 | |
| Project | 1 | 20 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 10 | |
| Final Exams | 1 | 15 | |
| Total | 150 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | |||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | X | ||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | X | ||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | X | ||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
