| Learning Outcomes |
PO |
MME |
| The students who succeeded in this course: |
|
|
| LO-1 |
Analyzes the concepts related to nutrition principles and menu planning, can produce interpretations, suggestions for solutions to the problems encountered |
PO-
|
Examination
|
| LO-2 |
Can take responsibility as individual or team member in carrying out complicated activities that are encountered and unpredictable in nutrition principles and menu planning related applications |
PO-
|
Examination
|
| LO-3 |
it can independently carry out an advanced study of nutritional principles and menu planning. |
PO-
|
Examination
|
| LO-4 |
It critically assesses advanced knowledge and skills in the field of nutrition and menu planning, and can determine the learning needs of its own and responsible persons. |
PO-
|
Examination
|
| LO-5 |
It critically assesses advanced knowledge and skills in the field of nutrition and menu planning, and can determine the learning needs of its own and responsible persons. |
PO-
|
Examination
|
| LO-6 |
Applies food lists and food lists that can be substituted for menu planning. Have theoretical and practical knowledge about menu planning |
PO-
|
Examination
Performance Project
|
| LO-7 |
Çeşitli grupları göz önünde bulundurarak menü hazırlayabilir. |
PO-
|
Examination
Performance Project
|
PO: Programme Outcomes
MME:Method of measurement & Evaluation |
| Course Contents |
| Nutrients necessary for a healthy diet and their properties. Properties, types and sources of nutrients. Carbohydrates, proteins, fats, vitamins and minerals. Menu Concept. Menu Types. Menu Cards. The importance and benefits of menu planning. Important factors in the preparation and correct planning of menus. Menu creation studies. |
| Weekly Course Content |
| Week |
Subject |
Learning Activities and Teaching Methods |
| 1 |
Introducing the course and transferring its purpose to the students |
Narration and question-answer method |
| 2 |
Nutrients and properties required for healthy eating. Carbohydrates and Proteins |
Narration and question-answer method |
| 3 |
Nutrients necessary for a healthy diet and their properties. Proteins and Fats. |
Narration and question-answer method |
| 4 |
Nutrients necessary for a healthy diet and their properties. Fats and Vitamins. |
Narration and question-answer method |
| 5 |
Nutrients necessary for a healthy diet and their properties. Vitamins and Minerals. |
Narration and question-answer method |
| 6 |
Overview of the Menu Concept |
Narration and question-answer method |
| 7 |
Menu Cards |
Narration and question-answer method |
| 8 |
mid-term exam |
|
| 9 |
Menu Concept from Different Perspectives |
Narration and question-answer method |
| 10 |
Important factors in the preparation and correct planning of menus |
Narration and question-answer method |
| 11 |
Important factors in the preparation and correct planning of menus |
Narration and question-answer method |
| 12 |
Important factors in the preparation and correct planning of menus |
Narration and question-answer method |
| 13 |
Menu Types |
Narration and question-answer method |
| 14 |
The Importance of Menu Planning |
Narration and question-answer method |
| 15 |
Food Groups on the Menus |
Narration and question-answer method |
| 16 |
final exam |
|
| Recommend Course Book / Supplementary Book/Reading |
| 1 |
Türkan, C.(2003). Beslenme İlkeleri ve Menü Planlama. Ankara: Detay Yayıncılık. |
| 2 |
Gastronomik ve Beslenme İlkelerinden Hareketle MENÜ PLANLAMA VE YÖNETİMİ/ Dr Hüseyin Altınel |
| Required Course instruments and materials |
| Books etc. written sources and internet |
