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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS MSH 0009 CULINARY CONCEPT PLANING ELECTIVE 2 0 0 3

Offered By

Efes Vocational School

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

Offered to

Efes Vocational School Catering Services Programme Program Of Civil Aviation Management Program of Tourismand Hotel Manegement

Course Objective

Hygiene sanitation practices, to gain proficiency of food items resources selection and kitchen planning.

Learning Outcomes of the Course Unit

1   Can explain the importance of the kitchen in operating; 2   Personal care and can make preparations for accordance with the Health and hygiene rules and come to work ready; 3   Can take measures to deal with workplace safety in order to provide the overall safety of employees in the kitchen and workflow ; 4   Can plan the physical conditions of the kitchen, choose the kitchen tools and equipments by selecting; 5   Can classify food sources that contain the food items by selecting; 6   Can prepare a list of equipment and vehicles that capacity of the kitchen equipment needed and plan the portions of the cold kitchen; 7   Can plan parts of the room service kitchen and a la carte kitchen; 8   Can plan the pastry/bread production area according to the kitchen capacity; 9   Can determine the position of dry and cold storages in Kitchen, Prepare a list of hardware and equipment in those stores and to provide food preservation;

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 The importance of the kitchen in companies 2 The importance of the kitchen hygiene 3 Use and maintain of the kitchen tools and materials 4 Work accidents and the cautions 5 Detection of the amount of daily servings of food groups 6 Basic rules to be considered in the placement of kitchen 7 Midterm 8 Planing the production area of the main kitchen/hot kitchen 9 Planing the production area of cold cuisine 10 Planing the production area of breakfast cuisine 11 Planing the production area of a la carte cuisine and room service kitchen 12 Planing the production area of pasta and bread 13 Planing the cold and dry storage area

Recomended or Required Reading

The Culinary Institute of America (2006). Introduction to Culinary Arts. New Jersey: Pearson Prentice Hall. Mutfak Teknolojisi, Cemal Türkan, Ankara, 2009 Otel Işletmelerinde Mutfak Yönetimi, Prof. Dr. Ahmet Aktaş, Yrd. Doç. Dr. Bahattin Özdemir, Detay Yayıncılık, Ankara, 2007

Planned Learning Activities and Teaching Methods

face to face teaching and question-answer

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

to be anounced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

nihan.gogus@deu.edu.tr

Office Hours

to be anounced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 2 24 Preparation for midterm exam 1 12 12 Preparation for final exam 1 12 12 Preparations before/after weekly lectures 12 2 24 Midterm 1 2 2 Final 1 2 2 TOTAL WORKLOAD (hours) 76

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 PO.13 PO.14 PO.15 PO.16 LO.1 5 LO.2 5 LO.3 4 LO.4 4 LO.5 3 LO.6 4 LO.7 4 LO.8 3 LO.9 5