Information Package
baskent.edu.tr

Pastry and Bakery

PEP101

CULINARY SERVICES MANAGEMENT I

Course Code
PEP101
Semester
First Term (Fall)
Theory+Practice
3 + 0
ECTS
4
Course TypeCompulsory Course
Course LevelAssociate Degree
Year of Study1
SemesterFirst Term (Fall)
ECTS4
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 Historical development of cuisine.
2nd Week Development of culinary understanding according to social structures.
3rd Week The development of culinary culture through different interactions between various structures.
4th Week Changes of the cuisine in the historical process.
5th Week Historical development of Turkish cuisine.
6th Week Social functions of food today.
7th Week Physical characteristics of the kitchen.
8th Week Midterm exam.
9th Week Kitchen supplies.
10th Week Food production costs and food cycle in the kitchen.
11th Week The importance of purchasing in food and beverage production.
12th Week Storage types and Standard recipe.
13th Week Planning planned work habits.
14th Week Examining the topics in the form of homework presentation and question and answer.
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 2 2
Preparation for Quiz 2 2 4
Individual or group work 14 2 28
Preparation for Final exam 1 14 14
Course hours 14 3 42
Preparation for Midterm exam 1 12 12
Laboratory (including preparation)
Final exam 1 2 2
Homework 1 16 16
Total Work Load120
Total Work Load / 30 (h)4
ECTS Credit of the Course4
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

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K12 X X X X