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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 183318002100 | MENU PLANNING | Compulsory | 1 | 2 | 3 |
| | Level of Course Unit | | Short Cycle | | Objectives of the Course | | To ensure that the learners have knowledge about basic principles of nutrition and basic practices. | | Name of Lecturer(s) | | Dr. Öğr. Üyesi A. Burcu ATALAY | | Learning Outcomes | | 1 | Defines nutritional and nutrients, carbohydrates, fats, proteins, vitamins, minerals, various functions of water and food availability | | 2 | Defines nutritional and nutrients, carbohydrates, fats, proteins, vitamins, minerals, various functions of water and food availability | | 3 | Define digestion, absorption, transportation, metabolism and excretion of foods | | 4 | Define digestion, absorption, transportation, metabolism and excretion of foods | | 5 | Dietary Reference Values use daily values for food labels and food pyramid in food planning. | | 6 | Dietary Reference Values use daily values for food labels and food pyramid in food planning. | | 7 | Analyzes food labels, Discusses diet and the relationship between cancer, diet and diabetes. | | 8 | Gıda etiketlerini analiz eder, Beslenme biçimi ve kanser, beslenme biçimi ve seker hastalığı arasındaki ilişki konusunda tartışır | | 9 | Discusses about malnutrition and malnutrition | | 10 | Discusses about malnutrition and malnutrition |
| | Mode of Delivery | | Daytime Class | | Prerequisites and co-requisities | | None | | Recommended Optional Programme Components | | None | | Course Contents | | Menu preparations, description of menu, menu types, menu presets, food menus, creating food menus, creating food menus, creating special menus, creating sales menus, standard prescription price, menu card preparation, types of menu cards, types of menu cards, menu cards . | | Weekly Detailed Course Contents | |
| 1 | Gastronomy from Antiquity to the Present, Menu in Gastronomy | | | | 2 | Menu description and history | | | | 3 | Structure in the menu | | | | 4 | Content in the menu | | | | 5 | Guidance in the menu | | | | 6 | Process in the menu | | | | 7 | Planning in the menü | | | | 8 | Pre-planning market research | | | | 9 | Factors in Menu Planning | | | | 10 | Principles in menu planning | | | | 11 | Menus based on classification | | | | 12 | Production in the menu | | | | 13 | Food safety in the menu | | | | 14 | REVİEW | | | | 15 | | | | | 16 | | | |
| | Recommended or Required Reading | | Dr. Hüseyin ALTINEL. Menu planning and management. Based on Gastronomic and Nutrition Principles. Detay publishing. 3.Print.2017. | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | | None |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Attending Lectures | 9 | 6 | 54 | | Practice | 5 | 6 | 30 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | | 5 | | | | | | | | | | | | | LO2 | | 5 | | | | | | | | | | | | | LO3 | | 4 | | | | | | | | | | | | | LO4 | | 4 | | | | | | | | | | | | | LO5 | | 4 | | | | | | | | | | | | | LO6 | | 4 | | | | | | | | | | | | | LO7 | | 4 | | | | | | | | | | | | | LO8 | | 4 | | | | | | | | | | | | | LO9 | | 4 | | | | | | | | | | | | | LO10 | | 4 | | | | | | | | | | | |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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