| Course Type | Elective Course |
|---|
| Course Level | Master's Degree With Thesis |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 10 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Recognize the food sector and follow the developments.
- Recognizes the tools and equipment used in the food industry.
- Learn and apply the methods of preparation and storage of food according to hygiene rules and food safety practices.
- Prepare prescription.
- The team can work in the kitchen management and management of staff can do.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | This course aims to introduce students to the fundamental principles concerning banquent event planning and execution and ready food types such as cook chill, cook freeze, oursourced, cold and hot bulk food services. General topics covered throughout this course also include banquet operations and management, guest relations, cost control, menu planning, sales and product development. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Ready-meals sector and the situation in Turkey |
|
2nd Week |
Kitchen organization and distribution of tasks |
|
3rd Week |
Physical properties of the kitchen and installation of the kitchen |
|
4th Week |
Factors affecting productivity in kitchen management |
|
5th Week |
Kitchen utensils and equipments |
|
6th Week |
Food menu planning and cost calculations |
|
7th Week |
Preparation of standard recipes and safe food preparation techniques |
|
8th Week |
Midterm |
|
9th Week |
Cooking Principles and Methods: Vegetables and fruits |
|
10th Week |
Cooking Principles and Methods: Meat products |
|
11th Week |
Cooking Principles and Methods: Legumes |
|
12th Week |
Goods acceptance procedures and sampling |
|
13th Week |
Importance of storage in the kitchen and effective use of storage |
|
14th Week |
Hygiene and sanitation in the kitchen |
|
15th Week |
Final Exam |
|
| Recommended or Required Reading | 1. Tayar, M. & Hacer. C. (2016). Hazır Yemek Sistemleri. Dora Yayınları.
2. Lecture notes. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Total(%) |
|
30 |
| Contribution of In-term Studies to Overall Grade(%) |
|
30 |
| Contribution of Final Examination to Overall Grade(%) |
|
70 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
1 |
70 |
70 |
| Preparation for Final exam |
1 |
60 |
60 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
50 |
50 |
| Laboratory (including preparation) |
6 |
4 |
24 |
| Final exam |
1 |
3 |
3 |
| Homework |
3 |
4 |
12 |
| Presentation (including preperation) |
3 |
4 |
12 |
| Field Research |
3 |
4 |
12 |
| Total Work Load | 287 |
| Total Work Load / 30 (h) | 9.56 |
| ECTS Credit of the Course | 10 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
