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      FACULTY OF HEALTH SCIENCES

      Department of Nutrition and Dietetics

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      BES 350 | Course Introduction and Application Information

      Course Name
      Feeding Services Management
      Code
      Semester
      Theory
      (hour/week)
      Application/Lab
      (hour/week)
      Local Credits
      ECTS
      BES 350
      Fall/Spring
      0
      0
      0
      0

      Prerequisites
      None
      Course Language
      Course Type
      Elective
      Course Level
      -
      Mode of Delivery -
      Teaching Methods and Techniques of the Course -
      National Occupation Classification -
      Course Coordinator -
      Course Lecturer(s) -
      Assistant(s) -
      Course Objectives
      Learning Outcomes

      The students who succeeded in this course;

      -
      Course Description
      Related Sustainable Development Goals

       



      Course Category

      Core Courses
      Major Area Courses
      Supportive Courses
      Media and Management Skills Courses
      Transferable Skill Courses

       

      WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

      Week Subjects Related Preparation
      1 Review of the Semester
      2 Review of the Semester
      3 Review of the Semester
      4 Review of the Semester
      5 Review of the Semester
      6 Review of the Semester
      7 Review of the Semester
      8 Review of the Semester
      9 Review of the Semester
      10 Review of the Semester
      11 Review of the Semester
      12 Review of the Semester
      13 Review of the Semester
      14 Review of the Semester
      15 Review of the Semester
      16 Review of the Semester

       

      Course Notes/Textbooks
      Suggested Readings/Materials

       

      EVALUATION SYSTEM

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

      Weighting of Semester Activities on the Final Grade
      Weighting of End-of-Semester Activities on the Final Grade
      Total

      ECTS / WORKLOAD TABLE

      Semester Activities Number Duration (Hours) Workload
      Theoretical Course Hours
      (Including exam week: 16 x total hours)
      16
      0
      Laboratory / Application Hours
      (Including exam week: '.16.' x total hours)
      16
      0
      Study Hours Out of Class
      0
      Field Work
      0
      Quizzes / Studio Critiques
      0
      Portfolio
      0
      Homework / Assignments
      0
      Presentation / Jury
      0
      Project
      0
      Seminar / Workshop
      0
      Oral Exam
      0
      Midterms
      0
      Final Exam
      0
          Total
      0

       

      COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

      #
      Program Competencies/Outcomes
      * Contribution Level
      1
      2
      3
      4
      5
      1

      Effectively uses evidence-based professional knowledge of basic, health and social sciences required by the dietitian profession throughout their professional life.

      -
      -
      -
      -
      -
      2

      Gains the ability to use the acquired knowledge to improve the health level and quality of life of the society.

      -
      -
      -
      -
      -
      3

      Gains the ability to work effectively as an individual and to take responsibility in multidisciplinary teamwork.

      -
      -
      -
      -
      -
      4

      Identifies, defines, interprets, decides and solves the problems that may be encountered in different fields of Nutrition and Dietetics.

      -
      -
      -
      -
      -
      5

      Applies individual-specific professional knowledge in accordance with the physiological, environmental and socio-cultural needs of healthy and/or sick individuals.

      -
      -
      -
      -
      -
      6

      Continuously improve themselves in their field by using accurate and reliable information and modern information technologies.

      -
      -
      -
      -
      -
      7

      Acquires the ability to communicate verbally and in writing at national and international level on professional issues related to the field of Nutrition and Dietetics.

      -
      -
      -
      -
      -
      8

      Acts in accordance with social, scientific and ethical values in the stages of data collection, interpretation and evaluation of results while conducting research in the field of Nutrition and Dietetics.

      -
      -
      -
      -
      -
      9

      Acquires knowledge and practical skills in the development of individual and social nutrition recommendations at national and international level, and the establishment of food and nutrition plans and policies.

      -
      -
      -
      -
      -
      10

      Acts in accordance with the awareness of professional ethics within the legal framework related to their duties, rights and responsibilities. Sets an example to colleagues and society.

      -
      -
      -
      -
      -

      *1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest


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