Education Information System

Course Title	Code	Semester	L+U Hour	Credits	ECTS
-	ASC1113	1. Semester	3 + 0	3.0	5.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate
Course Type
Mode of delivery	Face to face
Course Coordinator	Lect. Mete Han ÜNER
Instructor(s)	Mete Han ÜNER
Assistants
Goals	To train kitchen chef candidates who have basic menu planning and nutrition knowledge and who know the requirements of menu planning and healthy nutrition.
Course Content	Knows the importance of the science of nutrition in terms of menu planning. Knows menu structure, types and basic planning principles.
Learning Outcomes	- - Gains Information About Menu Structure - Learns Menu Types and Features - Knows the Importance of Nutrition in Menu Planning - Obtains Information on Preparing Standard Recipes

Week	Topics	Learning Methods
1. Week	The Importance of Menu Planning. Course Information.	Verbal Expression Visual Presentation Course Hours Research Preparation, After Class Study Other Activities
2. Week	Menu and Nutrition	Visual Presentation Preparation, After Class Study Research Other Activities Course Hours Verbal Expression
3. Week	Structure and Sorting Features in Menu	Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research Other Activities
4. Week	Menu Types and Classification	Visual Presentation Course Hours Preparation, After Class Study Research Other Activities Verbal Expression
5. Week	Things to Consider When Planning a Menu	Research Preparation, After Class Study Verbal Expression Visual Presentation Course Hours Other Activities
6. Week	Standard Meal Tariffs I	Visual Presentation Course Hours Research Preparation, After Class Study Verbal Expression Other Activities
7. Week	Standard Meal Tariffs II	Research Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Other Activities
8. Week	Midterm Exams – General Subject Revision	Preparation, After Class Study Research Verbal Expression Visual Presentation Course Hours Other Activities
9. Week	Service Techniques and Menu	Verbal Expression Visual Presentation Course Hours Research Other Activities Preparation, After Class Study
10. Week	Menu, Consumer and Marketing Relationship	Visual Presentation Preparation, After Class Study Other Activities Research Verbal Expression Course Hours
11. Week	Preparation of Menu Cards	Research Other Activities Verbal Expression Visual Presentation Course Hours Preparation, After Class Study
12. Week	Menu Planning in Mass Nutrition Services	Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research Other Activities
13. Week	Purchasing Management	Other Activities Visual Presentation Course Hours Preparation, After Class Study Research Verbal Expression
14. Week	Menu Planning and Human Resources	Preparation, After Class Study Other Activities Verbal Expression Visual Presentation Research Course Hours

Baysal A. (2009). Nutrition Principles and Menu Planning.

Program Requirements	Contribution Level	DK1	DK2	DK3	DK4	Measurement Method
PY1	5	5	5	5	5	40,60

*DK = Course's Contrubution.

	0	1	2	3	4	5
Course's Level of contribution	None	Very Low	Low	Fair	High	Very High
Method of assessment/evaluation		Written exam	Oral Exams	Assignment/Project	Laboratory work	Presentation/Seminar

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Hours	14	3	42
Preparation, After Class Study	1	26	26
Research	1	20	20
Other Activities	1	16	16
Midterm 1	1	1	1
Homework 1	1	20	20
Final	1	1	1
Total Workload			126
ECTS Credit of the Course			25.5 5.0