SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
CLM 333 | Course Introduction and Application Information
| Course Name |
Special Issues in Nutrition and Menu Planning
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 333
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | DiscussionGroup WorkLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course; to teach how to design a menu according to menu planning principles and to create a menu for specific groups. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Within the scope of this course, macro and micro-nutrients; nutritional sources, importance in the menu and menu planning for special nutrition requirements will be examined. |
|
|
Core Courses | |
| Major Area Courses |
X
|
|
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to course and discussion of the evaluation criteria | |
| 2 | Nutrition and Health | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 1: Nutrition and You (3 – 30) |
| 3 | Macronutrients | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 3: Carbohydrates (69-108) Chapter 4: Lipids, Fats and Oils (113-143), Chapter 5: Protein (143-165) |
| 4 | Macronutrients | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 6: Vitamins (165-192), Chapter 7: Water and Minerals (195 – 233) |
| 5 | Principles of Menu Planning | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 9: Recipe Makeovers (261 – 293) |
| 6 | Principles of Menu Planning | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 9: Recipe Makeovers (261 – 293) |
| 7 | Balanced Menus | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 10: Balanced Menus (261 – 293) |
| 8 | Midterm | |
| 9 | Handling Customers’ Special Nutrition Requests -1 Low CHO Diets | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 11: Handling Customers’ Special Nutrition Requests (333 – 360) |
| 10 | Handling Customers’ Special Nutrition Requests -2 Allergy and intolerance | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 11: Handling Customers’ Special Nutrition Requests (333 – 360) |
| 11 | Handling Customers’ Special Nutrition Requests -3 Diets Restricting Animal Based Foods & Other Current Dietary Approaches | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 11: Handling Customers’ Special Nutrition Requests (333 – 360) |
| 12 | Nutrition for All Ages | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 13: Nutrition for All Ages (383 – 400) |
| 13 | Nutrition for All Ages | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons (2013) Chapter 13: Nutrition for All Ages (383 – 400) |
| 14 | Project Presenations | |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Karen Eich Drummond, Lisa M. Brefere-Nutrition for Foodservice and Culinary Professionals-John Wiley and Sons, (8.ed) 2013 (ISBN: 978-1-118-42973-0) |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
2
|
20
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury |
1
|
10
|
| Project |
1
|
20
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
20
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
5
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
3
|
42
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
2
|
10
|
20
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
1
|
10
|
10
|
| Project |
1
|
20
|
20
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
8
|
8
|
| Final Exam |
1
|
12
|
12
|
| Total |
160
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
|||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
|||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
|||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
|||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
X | ||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
X | ||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
X | ||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
|||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
|||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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