KITCHEN EQUIPMENT AND CULINARY FUNDAMENTALS

PEP160

Course Code: PEP160
Semester: -
Theory+Practice: 3 + 0
ECTS: 4

Course Type

Elective Course

Course Level

Associate Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Kitchen Services Definition, Purpose, Importance, History
Management Functions and Organizational Structure in the Kitchen
Equipments used in the kitchen
Kitchen Utensils and Equipment
Purchasing, Product Receiving Principles, Storage Standards and Production StructurePurchasing, Product Receiving Principles, Storage Standards and Production Structure

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

The basic elements of management and business organization in kitchens, the definition and qualifications of personnel structuring, the location of the kitchen in large-scale enterprises, kitchen equipment, kitchen sections, kitchen cleaning systems are discussed in detail. It is aimed to have general information about the principles to be considered in the professional kitchen installation and the design of these principles in accordance with the foreseen production method, to the students analytically, cost control and waste management.

Course Contents

WEEK	TOPICS
1^st Week	Kitchen Services Definition, Purpose, Importance, History
2^nd Week	Management Functions and Organizational Structure in the Kitchen
3^rd Week	Materials and Kitchen Equipment Used in the Kitchen 1
4^th Week	Materials and Kitchen Equipment Used in the Kitchen 2
5^th Week	Kitchen Layout and Basic Kitchen Sections
6^th Week	Purchasing, Product Receiving Principles, Storage Standards and Production Structuring
7^th Week	Location and Physical Characteristics of Kitchens
8^th Week	Midterm Exam
9^th Week	Basic Design Principles of Kitchens
10^th Week	Kitchen Cleaning Systems, Equipment and Kitchen Chemicals
11^th Week	Basic Prescription Writing Rules, Recipe Standardization
12^th Week	Cost Control in Kitchens
13^th Week	Management, Reduction and Control of Kitchen Waste
14^th Week	General Review
15^th Week

Recommended or Required Reading

1. Gökdemir, A. (2005). Mutfak Hizmetleri Yönetimi. Detay Yayıncılık, Ankara.
2. Basic Kitchen and Food Service Management (BC Cook Articulation Committee).
3. Sökmen, A. (2014). Yiyecek İçecek Hizmetleri Yöntemi ve İşletmeciliği. Detay Yayıncılık, Ankara.

Planned Learning Activities and Teaching Methods

Lecture
Discussion
Questions/Answers
Practice
Presentation
Project

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	40
Assignment	1	10
Total(%)		50
Contribution of In-term Studies to Overall Grade(%)		50
Contribution of Final Examination to Overall Grade(%)		50
Total(%)		100

Language of Instruction

Turkish

Work Placement(s)

Programme Qualifications / Learning Outcomes

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