Industrial Food Production
Tourism and Hotel Management
Vocational School of Kartepe Tourism
Short Cycle (Associate's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Industrial Food Production | TOP231 | Elective | Associate degree | 2 | Fall | 4 |
Name of Lecturer(s)
Associate Prof. Dr. Ömür ALYAKUT
Learning Outcomes of the Course Unit
1) Defines the concept of industrial food production and explains the development process.
2) Rank the distribution methods of food in the Industrial food production
3) in the Facility to industrial food production,Understand the importance of the control.Understand and apply the audit criteria.
4) in the Facility to industrial food production, understant and apply the instructions of the tagging storage, label, chlorination, preparation, cooking, service and refrigeration service
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | ||
| Learning Outcomes | ||||||||||||||||||
| 1 | Middle | Middle | Middle | High | Middle | Middle | Middle | Middle | Middle | High | High | High | No relation | High | High | High | High | |
| 2 | High | High | High | Middle | High | High | High | High | High | High | High | High | High | High | High | High | High | |
| 3 | Middle | High | High | High | High | High | High | High | High | High | High | High | High | High | High | High | High | |
| 4 | Middle | Middle | Middle | High | Middle | High | Middle | Middle | High | High | High | High | High | High | High | High | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Definition of mass feeding facilities and properties, public services and nutritional food distribution methods, audit and inspection criteria, mass feeding sanitation service in the form.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required