CLM 102 | Course Introduction and Application Information

Course Name
Principles of Nutrition and Menu Planning
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 102
Spring
3
0
3
6

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives The aims of the course are; to develop theoretical knowledge about nutrition, to learn about nutrients and the various functions of nutrients (carbohydrates, lipids, proteins, vitamins, minerals and water), to understand the processes of digestion, absorption, transport and metabolism, to learn about food labeling, including mandatory nutrition labeling, serving sizes, descriptive terms, health claims and ingredient labeling, to understand the Dietary Reference Intakes, Daily Values for Food Labels and the Food Pyramid in food planning, to learn about information on food groups and exchange lists in menu planning, o identify the factors effecting menu planning, types and patterns of menus, the principles and steps of menu planning, menu controlling and evaluation.
Learning Outcomes The students who succeeded in this course;
  • Knows about nutrients and its various functions
  • Understands the process of digestion, absorbtion, transport and metabolism
  • Learns mandatory nutrition labeling, serving sizes and descriptive terms
  • Knows the requirements of developing a standard recipe
Course Content Healthy nutrition, planning of a healthy diet, nutrition labels, digestion, absorption and transport, the carbohydrates, lipids, proteins,metabolism, energy balance, body composition, weight management, vitamins, antioxidants, water ,and major minerals, trace minerals, life cycle nutrition, diet and health, the factors that affect menu planning, developing menus, menu types, menu planning and its relation with nutrition, standard recipe development, yield testing process, designing, writing, and evaluation of a menu, menu characteristics, menu and food service equipment analysis.

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 The Nutrition, Food Science and Culinary Connection Prereading
2 Nutrition Basics Prereading
3 Nutrition Basics Prereading
4 Food Science and Culinary Arts Basics: Healthy Cooking and Baking Prereading
5 Carbonhydrates and Proteins Prereading
6 Lipids, Vitamins and Minerals Prereading
7 Fluid Basics Prereading
8 Diet and Disease: Healthy Choices for Disease Prevention and 
Diet Management Prereading
9 Weight Management and Practical Applications Prereading
10 Food Service Menus Prereading
11 Merchandising the Menu Prereading
12 Financial Aspects of Menu Planning Prereading
13 Standard Recipies Prereading
14 Review of the Semester Prereading
15 Final Exam
16 Review of the Semester  

 

Course Textbooks 'Understanding Nutrition, 10th Edition, Ellie Whitney, Sharon Rady Rolfes, 2005'Fundamentals of Menu Planning(2009), Paul J. Mc Vety, Bradley J. Ware and C.L.Ware, John Wiley and Sons.Inc., New Jersey.
References http://nutrition.about.comwww.nutrition.orgwww.mypyramid.gov www.nutritiondata.com

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
Project
1
20
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
30
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
70
Contribution of Final Work to Final Grade
30
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
13
3
Field Work
Quizzes / Studio Critiques
14
Homework / Assignments
1
10
Presentation / Jury
10
Project
1
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
15
Final / Oral Exam
1
25
    Total
137

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

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