Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
5GMS309INDUSTRIAL FOOD PRODUCTION (Optional)3+0+03514.01.2024
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course To comprehend food groups, general properties of nutrients and their effects on health.
Physical and chemical changes in foods during preparation, cooking and storage; teaching the importance of healthy nutrition in body work.
Course Content Importance of carbohydrates, proteins and lipids in healthy nutrition, chemical structure, properties, classification, functions, sources, daily intake recommendations, chemical reactions during preparation and cooking; Energy, carbohydrate, protein and fat contents of foods, macro and micronutrient content of food groups
Course Methods and Techniques The course will be taught theoretically. The course, which is taught formally for 14 weeks, will be explained through the contents and professional definitions prepared by the instructor.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Engin KOBAN
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Industrial Food Production
Ready Meal Systems
Course Notes .
Documents .
Assignments .
Exams 2

Course Category
Health %50
Field %50

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 21 % 40
Final examination 1 % 60
Total
22
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 13 3 39
Hours for off-the-c.r.stud 13 3 39
Mid-terms 1 1 1
Final examination 1 2 2
Total Work Load   Number of ECTS Credits 2,5 81

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Learns the infrastructure of the high capacity food production system.
2 He/She can cook in the catering system and has knowledge of the service system.
3 She/he has knowledge of catering management and planning.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Industrial Food Production Definitions and Concepts. Tavsiye edilen kitap. .
2 Mass Catering and Hospitality Industry recommended book .
3 Industrialization Process of Food Production in the World and Turkey recommended book .
4 Industrial Food Production Systems recommended book .
5 Central Production and Distribution recommended book .
6 On-Site Production and Distribution Recommended book .
7 Ready Food Facility and Organization Recommended book .
8 Industrial Kitchen Equipment Recommended book .
9 Midterm Exam Recommended book .
10 Mass Nutrition and Personnel Training Recommended book .
11 Hygiene and Sanitation in Mass Feeding Systems Recommended book .
12 Cost Planning, Control and Marketing Recommended book .
13 Problems Encountered in the Ready Food Industry and Their Solutions Recommended book .
14 final exam Recommended book .

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
C1
C2
C3

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant