COURSE UNIT TITLE

: INTERNATIONAL CUISINES AND SERVICE TECHNIQUES

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
TUR 3010 INTERNATIONAL CUISINES AND SERVICE TECHNIQUES COMPULSORY 3 0 0 5

Offered By

Tourism and Hotel Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR ASLI EMINE ÖZEN DE HAAS

Offered to

Tourism and Hotel Management

Course Objective

International Cuisines and Service Techniques course has the objective to let students understand and analyse the structure, types, parts, history, operation and the rules about it, duties and responsibilities of the cuisine and service departments.
In this direction, the course includes the theoretical and practical information about cuisines and service departments.

Learning Outcomes of the Course Unit

1   To be able to describe the cuisine and service departments.
2   To be able to define the personel of the cuisine and their duties and responsibilities.
3   To have the knowledge and information about the food and beverage types applied and served to tourism sector at the Turkey and World cuisines.
4   To have knowledge about the service presentation styles in different businesses.
5   To have knowledge about the supportive services which are out of the business organisation of food and beverage . (banquet, ziyafet, catering )
6   To have information about the menu planning and application.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Description of the Cuisine Department
2 Description of the International Cuisines
3 Examples from the International Cuisines, Important Chefs
4 Local Cuisines
5 Middle East Cuisine
6 Mediterranean Cuisine
7 Midterm Exam
8 Midterm Exam
9 French and European Cuisines
10 Description of the Service Department
11 Utensils Used in Service Department
12 Menu, Mise en Place and Service
13 Invitations, Banquets, Cocktails
14 The matching of food and drinks
15 Final Exam
16 Final Exam

Recomended or Required Reading

Cooking Essentials for The New Professional Chef: The Food and Beverage Institute, John Wiley & Sons ISBN 0-471-28717-2
Konaklama ve Ağırlama Işletmelerinde Servis Tekniği ve Yönetimi, Yrd. Doç. Dr. Yaşar Yılmaz, 2012

Planned Learning Activities and Teaching Methods

Lecture, watch videos about the real events and situations, group dicussion, presentations, practice.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 ASG ASSIGNMENT
2 MTE MIDTERM EXAM
3 MTEG MIDTERM GRADE DNC * 0.20 + VZ * 0.80
4 FIN FINAL EXAM
5 FCG FINAL COURSE GRADE YVN * 0.40 + FN * 0.60


*** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

English

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

nil.sonuc@deu.edu.tr

Office Hours

Will be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparations before/after weekly lectures 12 4 48
Preparing assignments 1 5 5
Preparing presentations 1 7 7
Preparation for midterm exam 1 8 8
Preparation for final exam 1 10 10
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 118

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555555
LO.2555555
LO.3555555
LO.4555555
LO.5555555
LO.6555555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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