COURSE UNIT TITLE

: MENU PLANNING

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 2020 MENU PLANNING COMPULSORY 3 0 0 4

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

GÖRKEM GIRGIN

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 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


*** 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 4 48
Preparation for midterm exam 1 3 3
Preparation for final exam 1 4 4
Preparing presentations 5 2 10
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 103

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.143
LO.24
LO.34
LO.43
LO.54