CLM 346 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Nutrition and Culinary Operations in Disaster Management

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 346	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	Discussion Case Study Field trip / Observation Lecture / Presentation
National Occupation Classification	-
Course Coordinator	Dr.Öğretim Üyesi Betül ÖZTÜRK
Course Lecturer(s)	-
Assistant(s)	-

Course Objectives
Learning Outcomes	The students who succeeded in this course; Identify various types of crises and their impacts on food systems. Plan kitchen operations with limited sources. Apply food safety and nutrition strategies in emergency situations. Design crisis adapted menus and food distribution systems. Collaborate effectively in team-based disaster response scenarios. Reflect on the ethical, cultural and physiological aspects of disasters food relief.
Course Description
Related Sustainable Development Goals

Course Category	Core Courses
	Major Area Courses	X
	Supportive Courses
	Media and Management Skills Courses
	Transferable Skill Courses

Week	Subjects	Related Preparation
1	Introduction to Course	Syllabus - Documentary
2	Introduction to Disaster Management - Types of Disaster and Food System Impacts	Coppola D. (2015) Chapter 1 The Management of Dısasters p. 1 – 39
3	Nutrition in Disaster Management	WHO (2000) Chapter 1 – 2 in The management of nutrition in major emergencies, p. 1 – 32
4	Nutrition Services Models - Cooking in Field Kitchen and Mobile Units	Türk Kızılayı Bölüm 3 Beslenme Hizmet Modeli, p 29 - 56
5	Food and Culinary Application Security, Hygiene and Sanitation	Jacob (1989) Part III Safe food Handling p 91 – 129
6	Food Logistic and Storage	American Red Cross, Food and Water in an Emergency p 1 - 16
7	Water Logistic and Sanitation	India, W.C.O. (2006) Chapter 6 Water[BO1], Chapter 7 Source, Chapter 8 Water Quality, Chapter 9 Making Water Safe p. 27 - 41
8	Midterm
9	Cultural and Ethical Dimensions of Emergency Food	WHO (2000) Chapter 7 The management of nutrition in major emergencies p. 127 – 140
10	Case 1 – Designing Crisis Responsive Menus for Natural Disasters (earthquake, flood, tsunami) - Kahramanmaraş Earthquake	Alataş H, Arslan N. Challenges in the food supply chain following the great earthquake disaster in Turkey: A study of the regions of Malatya, Adıyaman and Kahramanmaraş. J Educ Health Promot. 2024 Nov 29;13:452. doi: 10.4103/jehp.jehp_1961_23. PMID: 39811851; PMCID: PMC11731460.
11	Case 2 – Designing Crisis Responsive Menus for Human Made Disasters (forest fire, war, refuges)	Garsow, A. V., Campbell, E., Closs Jr, G., & Kowalcyk, B. B. (2021). Food safety challenges in refugee camps: What do we know?. Journal of Food Protection, 84(5), 876-884.
12	Case 3 – Complete Cooking and Logistic Challenge Mobile Kitchen Design
13	Technical Field Trip - Kızılay or AFAD
14	Project Presentations
15	Semester Review
16	Final Exam

Course Notes/Textbooks

Coppola D. (2015) Introduction to International Disaster Management 3^rd Edition Elsevier ISBN 978-0-12-801477-6
The management of nutrition in major emergencies WHO ISBN: 9241545208 https://www.who.int/publications/i/item/9241545208
Türk Kızılayı, (2017) Afetlerde Beslenme Hizmetleri Kılavuzu Hazırlayan: İsmail Oral, M. Müjdat Bozbey, G. Gülay Özcan, Aydın Özdemir, Alper Güler, Ayşe E. Coşar, Suat Aslan, Diyetisyen Fadime Soylu, Çağlar Hatipoğlu, Editör: İlhan Öztürk, Diyetisyen Çiğdem Koçak, ISBN: 978-605-5599-26-3, Sayfa Sayısı: 86 https://kizilayakademi.org.tr/kitap-brosur/afetlerde-beslenme-hizmetleri-kilavuzu/
American Red Cross Food and Water in an Emergency https://www.fema.gov/pdf/library/f&web.pdf
India, WCO. (‎2006)‎. Manual on water and environmental sanitation for disaster management. WCO India. https://iris.who.int/handle/10665/205479
Garsow, A. V., Campbell, E., Closs Jr, G., & Kowalcyk, B. B. (2021). Food safety challenges in refugee camps: What do we know?. Journal of Food Protection, 84(5), 876-884.
Jacob, Michael & World Health Organization. (‎1989)‎. Safe food handling: a training guide for managers in food service establishments / Michael Jacob. World Health Organization. https://iris.who.int/handle/10665/36870
WHO (2000) The management of nutrition in major emergencies ISBN 9241545208 Malta

Suggested Readings/Materials

Alataş H, Arslan N. Challenges in the food supply chain following the great earthquake disaster in Turkey: A study of the regions of Malatya, Adıyaman and Kahramanmaraş. J Educ Health Promot. 2024 Nov 29;13:452. doi: 10.4103/jehp.jehp_1961_23. PMID: 39811851; PMCID: PMC11731460.
Sari, B. (2024). Disaster Management Following the Great Kahramanmaraş Earthquakes in 2023, Türkiye. EGUsphere, 2024, 1-21.
Günalan, E., Yoldaş, T., Turgut, R., Yenigün, A., Çavak, B. Y., & Parmaksız, A. (2024). Assessment of Nutritional Composition of Turkish Red Crescent Menus After the M7. 8 and M7. 6 Earthquakes in Kahramanmaraş, Türkiye. Disaster Medicine and Public Health Preparedness, 18, e20.
Chef Dir (2014) FOODSAFE- For Food Handlers and Food Service Managers: International Food Safety and Hygiene Principles
SEVER, Y. (2023). DISASTER FIELD KITCHENS: FIRST NUTRITION AID OF EMERGENCIES. Humanities and Social Sciences Modern Analysis and Researches, 115.

Semester Activities	Number	Weigthing
Participation
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury	1	20
Project	1	20
Seminar / Workshop
Oral Exams
Midterm	1	30
Final Exam	1	30
Total

Weighting of Semester Activities on the Final Grade	3	70
Weighting of End-of-Semester Activities on the Final Grade	1	30
Total

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	2	28
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments			0
Presentation / Jury	1	10	10
Project	1	36	36
Seminar / Workshop			0
Oral Exam			0
Midterms	1	14	14
Final Exam	1	14	14
		Total	150

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	1	2	3	4	5
1	Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts	-	X	-	-	-
2	Carries best practices in terms of work and food security, safety and hygiene in food production	-	X	-	-	-
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	-	X	-	-	-
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	-	-	-	-	-