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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2003 CULNARY AND SERVISE MATERIAL INFORMATION COMPULSORY 2 2 0 4

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASISTANT PROFESSOR TURGAY BUCAK

Offered to

Gastronomy And Culinary Arts

Course Objective

The foods used in the kitchen, drink and introduction of non-food materials and purchasing, distribution, aimed to explain the concepts related to storage.

Learning Outcomes of the Course Unit

1   Purchase, to define the basic concepts related to distribution and storage 2   Having information about bread materials 3   meat and offal, poultry and hunting animals, to have information about marine products 4   To have knowledge about Fruits, Vegetables and Beverages 5   To have knowledge about eggs and dairy products 6   non-food materials used in the kitchen and be knowledgeable about technology

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Overview of the Procurement Function 2 Food law, market and distribution systems 3 Practical Assessment for Decision to Buy 4 Measurement, Packaging, Protection, Sales and Distribution 5 Warehouse, Receiving, Storage and Removal of goods from the warehouse 6 Cost control 7 Midterm 8 Midterm 9 Product information; Bread supplies 10 Product information; Meat and offal 11 Product information; Poultry and Animals, Sea Food 12 Product information; Fruits, Vegetables and Beverages 13 Product information; Eggs and Dairy Products 14 Product information; non-food materials and technologies used in the kitchen 15 Final Exam 16 Final Exam

Recomended or Required Reading

Yrd.Doç.Dr.Yaşar YILMAZ, Servis Teknikleri, Detay Yayıncılık Purchasing A Guide for Hospitality Professionals, David K. Hayes, Jack D. Ninemeier, Prentice Hall, USA, 2010 Modern Food Service Purchasing Business Essentials to Procurement, Robert B. Garlough, Michel Suas, Delmar Publishing, USA, 2011

Planned Learning Activities and Teaching Methods

Expression, practice

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

To be announced.

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 2 24 Tutorials 12 2 24 Preparations before/after weekly lectures 12 2 24 Preparation for midterm exam 1 5 5 Preparation for final exam 1 5 5 Preparing presentations 8 2 16 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 100

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 LO.1 5 LO.2 5 5 LO.3 5 5 LO.4 5 5 LO.5 5 5 LO.6 5 5