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BOR FACULTY OF HEALTH SCIENCES / NUTRITION AND DIETETICS / BES3025 - MENU PLANNING IN PRIVATE GROUPS
GENERAL INFORMATION ABOUT THE COURSE
Course Code
Semester
Course Type
Course Level
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Course Title
Theoretical
Practical
ECTS
Turkish Name of the Course
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E Mail
Assistant Staff of the Course
E Mail
Course Objective
To be gained knowledge and skills in menu management and control, able to plan menu for special groups and institutions according to their nutritional needs.
Brief Content of the Course
The importance and benefits of menu planning, factors to be considered in menu planning, menu model development stages and principles, menu planning for nurseries, menu planning for workers, menu planning for nursing homes, menu planning for vegetarians and individuals who pay attention to various features in their nutrition, menu planning for athletes, diet menu planning and menu evaluation for each special group.
Prerequisites
No prerequisites
Course Objectives
Course Objectives
1
It is aimed to learn menu planning principles and methods
2
To gain basic concepts about menu planning for target groups.
3
To be able to plan corporate, industrial and commercial menus
4
It is aimed to follow the current literature on menu planning
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Course Category
Course Category
Percentage
Basic Vocational Courses