Information Package / Course Catalogue - Adnan Menderes University

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Developing Standart Recipes

Course Code	: BDB428
Course Type	: Area Elective
Couse Group	: First Cycle (Bachelor's Degree)
Education Language	: Turkish
Work Placement	: N/A

Theory	: 2
Prt.	: 0
Credit	: 2
Lab	: 0
ECTS	: 4

Objectives of the Course

This course aims to provide undergraduate students in Nutrition and Dietetics with comprehensive knowledge and skills in the development of standard recipes, standardization, cost analysis, and quality control. Students will gain the ability to create standard recipes with consistent quality and nutritional value that can be used in institutional food service systems and clinical settings

Course Content

The course covers the concept of standard recipes in institutional food service systems, their components, and measurement and standardization techniques, while also examining methods for yield and portion control, as well as cost analysis and scaling of recipes. Additionally, approaches to developing healthy recipes in accordance with the principles of sensory evaluation and nutritional value analysis are discussed; food safety practices based on HACCP principles, along with the documentation of recipe cards and quality control processes, are covered in detail.

Name of Lecturer(s)

Ins. Mahmut ÇERİ

Learning Outcomes

1.	By understanding the standard recipe development process, they can create standard recipes with consistent quality and nutritional value for institutional food service systems and clinical settings
2.	By applying standard recipe standardization techniques, you can accurately determine and document ingredient quantities, cooking procedures, and portion control
3.	By using yield testing and cost analysis methods, you can evaluate the economic efficiency of standard recipes and ensure control over food costs
4.	By applying sensory evaluation techniques, you can assess the acceptability of standard recipes and develop recommendations for improvement
5.	By conducting nutritional analysis and modifying standard recipes to make them healthier, we can develop healthy standard recipes tailored to various target audiences that align with nutritional guidelines
6.	By incorporating food safety principles, you can create standard recipes that include safe food preparation procedures and identify critical control points

Recommended or Required Reading

1.	Merdol T.K. (2003), Toplu Beslenme Yapılan Kurumlar İçin Standart Yemek Tarifeleri, 3.Baskı, Hatipoğlu Basım ve Yayım San. Tic. Ltd. Şti.
2.	Watson, K., Lahey, R., & Shanklin, C. W. (2026). Transforming Dietetics Curriculum: A Culinary Nutrition Certificate Grounded in Competency-Based Innovation. https://doi.org/10.26890/aoqp3215
3.	Lendway, R., Asher, R., Stein, K., & Levy, J. (2022). Preparing the Future Nutrition Professional: Culinary-Focused Summer Internship for Nutrition Undergraduates. Current Developments in Nutrition, 6(Supplement_1), 1009. https://doi.org/10.1093/cdn/nzac056.009
4.	Silvestre, M. P., Fonseca, R., Silva, M., Reis, M., & Vieira, E. (2022). Development of an Online Holistic Standardized Recipe: A Design Science Approach. Sustainability, 14(9), 5330. https://doi.org/10.3390/su14095330
5.	Hennchen, B. (2021). What is enough on a plate? Professionals' practices of providing an "adequate portion" in the food service sector. Food and Foodways, 29(4), 351-373. https://doi.org/10.1080/07409710.2021.1984610
6.	Diaz, M. E. (2022). Application of Emerging Sensory Methodologies to Characterize Ready-to-Eat-Meals [Doctoral dissertation]. https://doi.org/10.7273/000003167

Weekly Detailed Course Contents

Week 1 - Theoretical

The Concept and Importance of Standard Recipe

Week 2 - Theoretical

Standard Recipe Ingredients and Format

Week 3 - Theoretical

Material Selection and Quality Standards

Week 4 - Theoretical

Measurement Techniques and Standardization

Week 5 - Theoretical

Yield Testing and Portion Control

Week 6 - Theoretical

Standard Recipe Cost Calculation

Week 7 - Theoretical

Standard Food Recipe Scaling Methods (Midterm Exam)

Week 8 - Theoretical

Standard Recipe Scaling Methods (Answers to Midterm Exam Questions)

Week 9 - Theoretical

Sensory Evaluation and Acceptability Tests

Week 10 - Theoretical

Nutritional Analysis and Calculation

Week 11 - Theoretical

Development and Modification of Healthy Standard Recipes

Week 12 - Theoretical

Food Safety and Critical Control Points

Week 13 - Theoretical

Standard Recipe Documentation and Quality Control

Week 14 - Theoretical

Review of Sample Administrative and Technical Specifications

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Quiz	1	%1
Midterm Examination	1	%39
Final Examination	1	%60

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	13	4	2	78
Quiz	1	2	0	2
Midterm Examination	1	10	1	11
Final Examination	1	10	1	11
TOTAL WORKLOAD (hours)				102

Contribution of Learning Outcomes to Programme Outcomes

	PÇ-1	PÇ-2	PÇ-3	PÇ-4	PÇ-5	PÇ-6	PÇ-7	PÇ-8	PÇ-9	PÇ-10
OÇ-1	4	4		4	5
OÇ-2					5		3	4
OÇ-3					5		4
OÇ-4	3				4	4	4
OÇ-5	4	4	3	5	4	4
OÇ-6					5			4	3

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