Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 3 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | FOOD ENGINEERING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KEMAL ŞEN (kemalsen@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| In this course it is aimed that acquire to students, knowledge based on theoretical and practical knowledge about Food Service Systems | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | To be able to explain the important of collective nutrition and role of food engineering in this systems |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-2 | To be able to manage the FDS, management, organization, planning and new developments. |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-3 | To be able to manage and plan the menu |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-4 | To be able to apply the rules of procurement and storage in FDS |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-5 | To be able to apply the methods of cooking and service techniques applied in FDS |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-6 | To be able to check the hygiene and sanitation in FDS |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| LO-7 | To be able to apply the laws and rules in force about FDS |
PO-1 Has the required minimum knowledge on the basic engineering issues related to Food Engineering. PO-2 Identifies, defines and solves the problems related to his/her subject area. PO-3 Plans, applies and analyses the results of high-quality research PO-4 Selects and uses modern techniques and yools and effectively utilizes information Technologies. PO-12 Grasps the universal and social affects of engineering solutions and applications. PO-13 Has the required minimum knowledge and skills of food production processes, quality control, product quality improvement, product development and food analyses. PO-14 Has the necessary knowledge and application skills in preventing or minimizing the important risks for food safety. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Catering industry, Historical development and classification (on-site production, moving the service), traditional and modern practices in catering industry, collective nutrition system and management, strategic planning, basic operations and organization, the general definition of the process, budget planning and control, purchasing , storage of food and supply chain management, and Menu and production planning and material control , Workforce planning, definition of staff criteria, staff training, production / service area and hardware design principles, worker health and the provision of appropriate working conditions, sanitation, food safety management system, quality management systems | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction to Catering Industry | Description method |
| 2 | Historical development and classification (on-site production, moving the service) | Description method |
| 3 | Traditional and modern practices in catering industry | Description method |
| 4 | Catering system and management of catering system | Description method |
| 5 | Strategic planning | Description method |
| 6 | Unit opretation and organisation | Description method |
| 7 | General definition of the process | Description method |
| 8 | mid-term exam | |
| 9 | Budget planning and control | Description method |
| 10 | Purchasing, storage and supply chain management | Description method |
| 11 | Menu and production planning and material control | Description method |
| 12 | staff training production / service area design and operational principles | Description method |
| 13 | Workers' health and ensuring proper working conditions, sanitation | Description method |
| 14 | The quality management system of food safety system | Description method |
| 15 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Toplu Beslenme sistemleri Ders Notu Demirkol O | |
| 2 | Türkan, C (2007). Mutfak Teknolojisi. İstanbul Culinary Institute. | |
| 3 | Endüstriyel yiyecek üretimi, Maviş, F. 2003, Detay Yayıncılık, Ankara | |
| 4 | Toplu Beslenme tapılan Kurumlarda Çalışan personel için sanitasyon/Hijyen eğitimi. Merdol, TK ve Ark. 2003, Hatiboğlu yayıncılık Ankara. | |
| 5 | Toplu Beslenme Teknolojisi, Yiğit, V., Duran, T. 1997, Ekin Yayıncılık, İstanbul | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 60 | |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 2 | 14 | 28 |
| Outside Class | |||
| a) Reading | 2 | 14 | 28 |
| b) Search in internet/Library | 2 | 14 | 28 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 2 | 7 | 14 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 7 | 14 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 114 | ||