Information Package
baskent.edu.tr

Program of Culinary Arts

AŞP101

KITCHEN SERVICES MANAGEMENT I

Course Code
AŞP101
Semester
First Term (Fall)
Theory+Practice
3 + 0
ECTS
6
Course TypeCompulsory Course
Course LevelAssociate Degree
Year of Study1
SemesterFirst Term (Fall)
ECTS6
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Can comprehend the developments in the historical process of cuisine.
  2. Can recognize basic kitchen production information.
  3. Can grasp the basic kitchen developments.
  4. Can comprehend the effects of today's changes on basic information.
  5. Understands food and beverage processes.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course Description
Course Contents
WEEK TOPICS
1st Week Development of the kitchen
2nd Week Development of culinary understanding according to social structures
3rd Week Developments of culinary culture with different interactions between various structures
4th Week Changes of the kitchen in the social process
5th Week Developments and developments of Turkish cuisine
6th Week The social life of food today
7th Week Physical characteristics of the kitchen
8th Week midterm exam
9th Week kitchen supplies
10th Week Food production cost and food milk in the kitchen
11th Week The importance of purchasing food and beverage production
12th Week Storage and Standard recipe
13th Week Planning planned work section
14th Week Examining the topics in the form of homework presentation and question answer
15th Week Presentation of homework and examination of topics in the form of questions and answers
Recommended or Required ReadingArdakoç, B, Türk sofrası, 1998, Geçit kitabevi, İstanbul ,
Aktoros, F., Yemek Dünyası, 1982, Ankara
Gökdemir, A., Mutfak Hizmetleri yönetimi, 2005, Detay Yayıncılık, Ankara.

Yardımcı Ders Kitapları: Aktaş, A. ve Ö. Bahattin, Mutfak Yönetimi, Detay Yayıncılık, 2005, Ankara.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Assignment 1 20
Total(%) 50
Contribution of In-term Studies to Overall Grade(%) 50
Contribution of Final Examination to Overall Grade(%) 50
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 1 1
Preparation for Quiz 0 0 0
Individual or group work 0 0 0
Preparation for Final exam 1 50 50
Course hours 15 3 45
Preparation for Midterm exam 1 36 36
Laboratory (including preparation) 0 0 0
Final exam 1 1 1
Homework 1 47 47
Total Work Load180
Total Work Load / 30 (h)6
ECTS Credit of the Course6
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1 X X
K2 X X
K3 X
K4 X X
K5 X
K6 X X
K7 X
K8 X X
K9 X X
K10 X
K11 X X
K12 X X