• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS ELECTIVE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

Second Cycle Programmes (Master's Degree)

Course Coordinator

ASSOCIATE PROFESSOR TURGAY BUCAK

Offered to

Gastronomy and Culinary Arts

Course Objective

Menu planning is to learn the principles and methods and menu planning for various groups

Learning Outcomes of the Course Unit

1   Menu planning is adequate and understand the issues of importance for a balanced diet 2   Learn menu planning stage 3   To have knowledge about the menu types and menu properties 4   Having skills in menu planning for special groups 5   Learn methods of measuring the menu performance.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Menu definition and basic concepts 2 Menu types 3 Concepts related to Menu Planning 4 Menu planning and design principles 5 Food calorie calculation 6 Menu planning based on life cycle 7 Midterm 8 Midterm 9 Application; A la carte menu 10 Application; preparation table d'hote menu 11 Application; Breakfast menu 12 Application; children's menu 13 Application; vegetarian menu 14 Application; Special menus 15 Final Exam 16 Final Exam

Recomended or Required Reading

Instructor notes Prof. Dr. Bahattin Rızaoğlu, Menü ve Yönetim, Detay Yayıncılık, 2013 Fügen Durlu-Özkaya ve Menekşe Cömert, 2010. Menü Planlama. Profesyonel Restoran Yönetimi (Mehmet Sarıışık eds.). Detay Yayıncılık. Ninemeier, J. D. (2008). Menu Planning, Design, and Evaluation: Managing for Appeal and Profit. Second Edition. McCutchan Pub Corp. Cemal Türkan 2003. Turizmde Beslenme Ilkeleri ve Menü Planlama. Detay yayıncılık

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FCG FINAL COURSE GRADE 3 FCGR FINAL COURSE GRADE MTE * 0.40 + FCG* 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 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 3 36 Preparations before/after weekly lectures 12 6 72 Preparation for midterm exam 1 3 3 Preparation for final exam 1 4 4 Preparing presentations 5 5 25 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 142

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 5 5 LO.2 5 LO.3 5 LO.4 5 LO.5 5 5 5