COURSE UNIT TITLE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSOCIATE PROFESSOR TURGAY BUCAK

Offered to

Gastronomy and Culinary Arts

Course Objective

To teach the students the mass consumption food production and its principles

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

ENDÜSTRIYEL YIYECEK ÜRETIMI. Fermani Maviş. Detay Yayıncılık
Hazır Yemek Sistemleri. Mustafa Tayar, Canan Hecer. Dora Yayıncılk

Planned Learning Activities and Teaching Methods

Lecture, presentation, class discussions, question and answer.

Assessment Methods

Further Notes About Assessment Methods

1. Midterm Exam: Midterm exam includes subjects and assignments in the course content (40%).
2. Final Exam: The exam will cover all subjects in the course content. Students are also responsible for the discussion, practice and case studies (60%).
3. Resit: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies (60%).

Assessment Criteria

Exam papers will be evaluated regarding the level of understanding, as well as defining the causality between the basic concepts and issues of the lecture, ability of giving examples and analytical thought, and using relevant terminology.

Language of Instruction

Turkish

Course Policies and Rules

1. It is obligatory to attend at least 70% of the classes
2. Plagiarism of any type will result in disciplinary action.
3. It is essential that students make use of the reading list
4. Students are expected to be involved in class discussions

Contact Details for the Lecturer(s)

turgay.bucak@deu.edu.tr

Office Hours

Friday 10:00-12:00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes