Information Package / Course Catalogue
Institutional Nutrition Systems II
Course Code: BDB302
Course Type: Required
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 2
Prt.: 2
Credit: 3
Lab: 0
ECTS: 3
Objectives of the Course

To teach food preparation and cooking methods, providing food safety, HACCP system and ISO 22000 food safety management system and differences between commercial and non-commercial food service systems.

Course Content

Commercial catering staff and organizations, kitchen planning, various food preparation / cooking methods, service methods, hygiene/ HACCP, ISO 22000, cost control methods

Name of Lecturer(s)
Ins. Mahmut ÇERİ
Learning Outcomes
1.Learn the differences between commercial and non-commercial food service systems
2.Know the importance of food and beverage service and organization and job descriptions.
3.Apply HACCP system in institutional food service systems
4.Evaluate correct food preparation and cooking methods for each food type and food groups in order to prevent food and nutrient losses.
5.Comment food service methods of different countries and comment them in terms of institutional food service systems.
6.Learn economic production and service and cost control
Recommended or Required Reading
1.Gisslen W, Essentials of Professional Cooking ,John Wiley & Sons Inc, USA, 2004.
2.Marriott N G, Principles of Food Sanitation, Fourth Edition, An Aspen Publication, Gaithersburg, Mayland, 1999.
3.Axler B H, Litrides CA. Ctyles of Food Service ,Food and Beverage Service, John Willey& Sons, USA 1990.
Weekly Detailed Course Contents
Week 1 - Theoretical
Commercial foodservice systems
Week 1 - Practice
Investigation of commercial enterprises in terms of public nutrition systems
Week 2 - Theoretical
Commercial foodservice staff and organizations
Week 2 - Practice
Investigation of commercial enterprises in terms of public nutrition systems
Week 3 - Theoretical
Food preparation and cooking methods ,sauces, soups, garnishes and vegetables segments I
Week 3 - Practice
Examination of food preparation and cooking methods
Week 4 - Theoretical
Food preparation and cooking methods sauces, soups, garnishes and vegetables segments II
Week 4 - Practice
Examination of food preparation and cooking methods
Week 5 - Theoretical
Service method in foodservice systems I
Week 5 - Practice
Service methods
Week 6 - Theoretical
Service methods in foodservice systems II
Week 6 - Practice
Service methods
Week 7 - Theoretical
Hygiene in foodservice systems I
Week 7 - Practice
Hygiene and sanitation practices (Quiz)
Week 8 - Theoretical
Hygiene in foodservice systems II
Week 9 - Theoretical
Hygiene in foodservice systems II
Week 9 - Practice
Hygiene and sanitation practices
Week 10 - Theoretical
HACCP and TS EN ISO 22000 in foodservice systems
Week 10 - Practice
Determination of critical control points
Week 11 - Theoretical
Checklists used in foodservice systems
Week 11 - Practice
Checklists used in foodservice systems
Week 12 - Theoretical
Cost control in foodservice systems
Week 12 - Practice
Cost calculation
Week 13 - Practice
Cost calculation (Practice Exam)
Week 14 - Theoretical
Project presentation
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%20
Final Examination1%45
Practice1%35
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory121236
Lecture - Practice121236
Practice Examination1112
Midterm Examination1112
Final Examination1112
TOTAL WORKLOAD (hours)78
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
PÇ-11
PÇ-12
PÇ-13
PÇ-14
OÇ-1
3
3
4
3
2
4
2
3
4
3
3
4
3
4
OÇ-2
4
3
2
4
2
3
2
4
2
3
2
4
2
3
OÇ-3
3
4
2
4
2
3
4
3
2
4
2
3
2
3
OÇ-4
3
4
4
2
5
2
3
2
4
2
3
2
4
2
OÇ-5
4
2
3
2
1
2
4
2
3
2
4
2
4
2
OÇ-6
3
4
4
5
3
3
2
3
4
2
5
3
2
4
Adnan Menderes University - Information Package / Course Catalogue
2026