TOROS ÜNİVERSİTESİ
Bilgi Paketi Ders Kataloğu

Course Information

MENU PLANNING
Code	Semester	Theoretical	Practice	National Credit	ECTS Credit
		Hour / Week
AŞÇ239	Fall	2	0	2

Prerequisites and co-requisites	None
Language of instruction	Turkish
Type	Required
Level of Course	Associate
Lecturer	Lect. Çağla ÖZBEK
Mode of Delivery	Face to Face
Suggested Subject	None
Professional practise ( internship )	None
Objectives of the Course	To learn the principles and methods of menu planning, to be able to plan menus for various groups, to calculate the costs of the menus and to gain basic knowledge and skills about the management and control of the prepared menus.
Contents of the Course	Basic nutrition principles, menu definition and features, menu types, menu planning principles and factors affecting planning, menu card design, calculating the calories of meals, menu planning for special days and different groups, sample menus, menu cost calculation and pricing, menu development methods.

Learning Outcomes of Course

#	Learning Outcomes
1	Planning your menu is a must for a balanced and balanced diet.
2	Know the factors that affect menu planning.
3	Knows the stages of menu planning.
4	Know menu, types and properties.
5	It has the skill of menu planning for special groups.
6	Know the methods of measuring menu performance.

Course Syllabus

#	Subjects	Teaching Methods and Technics
1	Basics of nutrition	Discussion, question-answer and lecture, case study
2	Factors to consider in menu planning	Discussion, question-answer and lecture, case study
3	Menu model development steps and principles	Discussion, question-answer and lecture, case study
4	Menu planning principles for preschool children	Discussion, question-answer and lecture, case study
5	Evaluation of kindergarten, kindergarten and full day school menus and menu planning application	Discussion, question-answer and lecture, case study
6	Huzurevlerine yönelik menü planlama ilkeleri	Discussion, question-answer and lecture, case study
7	Manpower oriented menu planning principles	Discussion, question-answer and lecture, case study
8	Midterm Exam	Question and Answers
9	Menu planning principles for sportsmen	Discussion, question-answer and lecture, case study
10	Menu planning principles for vegetarian and dietary habits	Discussion, question-answer and lecture, case study
11	Assessment of menus prepared for sportsmen, vegetarians and menu planning application	Discussion, question-answer and lecture, case study
12	Diet menus planning principles, menu planning application for hospitals	Discussion, question-answer and lecture, case study
13	Planning mass meal menus	Discussion, question-answer and lecture, case study
14	Menu planning principles for nursing homes	Discussion, question-answer and lecture, case study
15
16	Final Exam	Question and Answers

Course Syllabus

#	Material / Resources	Information About Resources	Reference / Recommended Resources
1	Baysal A., Küçükaslan N. Nutrition Principles and Menu Planning. Ekin Bookstore, Bursa, 2003.
2	Ciğerim N., Beyhan Y. Menu Management and Control in Mass Feeding Systems. Kök Publishing, Ankara, 1995.
3	Sandra J.F. Menu Solution: Quantity Recipes for Regularand Special Diets. John Wiley 4) Paul J. McVety,Bradley J. Ware,Claudette Lévesque Ware, Fundamentals of Menu Planning, John

Method of Assessment

#	Weight	Work Type	Work Title
1	40%	Mid-Term Exam	Mid-Term Exam
2	60%	Final Exam	Final Exam

Relationship between Learning Outcomes of Course and Program Outcomes

#	Learning Outcomes	Program Outcomes	Method of Assessment
1	Planning your menu is a must for a balanced and balanced diet.	5͵6͵7͵8	1͵2
2	Know the factors that affect menu planning.	5͵6͵7͵8	1͵2
3	Knows the stages of menu planning.	5͵6͵7͵8	1͵2
4	Know menu, types and properties.	5͵6͵7͵8	1͵2
5	It has the skill of menu planning for special groups.	5͵6͵7͵8	1͵2
6	Know the methods of measuring menu performance.	5͵6͵7͵8	1͵2

PS. The numbers, which are shown in the column Method of Assessment, presents the methods shown in the previous table, titled as Method of Assessment.

Work Load Details

#	Type of Work	Quantity	Time (Hour)	Work Load
1	Course Duration	14	2	28
2	Course Duration Except Class (Preliminary Study, Enhancement)	14	2	28
3	Presentation and Seminar Preparation	0	0	0
4	Web Research, Library and Archival Work	0	0	0
5	Document/Information Listing	0	0	0
6	Workshop	0	0	0
7	Preparation for Midterm Exam	1	1	1
8	Midterm Exam	1	1	1
9	Quiz	0	0	0
10	Homework	0	0	0
11	Midterm Project	0	0	0
12	Midterm Exercise	0	0	0
13	Final Project	0	0	0
14	Final Exercise	0	0	0
15	Preparation for Final Exam	1	1	1
16	Final Exam	1	1	1
				60