Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS355

INDUSTRIAL CULINARY AND RESTAURANT DESIGN

Course Code
GMS355
Semester
-
Theory+Practice
1 + 2
ECTS
3
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS3
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Has sufficient knowledge about how restaurant management should be.
  2. Dominates management systems and processes.
  3. Knows the types of cuisine and their effects on the functioning of restaurants.
  4. Understands the importance of kitchen design.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionThis course is designed to meet the demands of the guests to be designed in a structure to meet the requirements of the restaurant and industrial kitchen features, general concept and systems to be used in the course is identified and explained with examples.
Course Contents
WEEK TOPICS
1st Week Food service systems
2nd Week The effect of food service systems on kitchen design
3rd Week Beverage service systems and their effect on kitchen design
4th Week Industrial kitchen equipment, cafe & bar kitchen design
5th Week Design and process of R & D kitchens
6th Week Design and operation of airport service kitchens
7th Week Fast food production kitchens and design process
8th Week Midterm
9th Week Design and functioning of hotel kitchens
10th Week Design and functioning of restaurant kitchens
11th Week Design and functioning of patisserie kitchens
12th Week Specially designed kitchens
13th Week Developing solutions to problems related to kitchen designs
14th Week Solving problems related to kitchen designs
15th Week Final Exam
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
  • Project
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Assignment 1 30
Total(%) 60
Contribution of In-term Studies to Overall Grade(%) 60
Contribution of Final Examination to Overall Grade(%) 40
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 1 1
Preparation for Quiz 1 2 2
Individual or group work 1 4 4
Preparation for Final exam 1 15 15
Course hours 14 3 42
Preparation for Midterm exam 1 10 10
Laboratory (including preparation) 4 2 8
Final exam 1 1 1
Homework 2 4 8
Project 2 2 4
Total Work Load95
Total Work Load / 30 (h)3.16
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4
K1
K2
K3
K4
K5 X X
K6
K7
K8
K9
K10
K11 X
K12
K13 X X X
K14
K15
K16 X X
K17
K18
K19
K20
K21
K22
K23