COURSE UNIT TITLE

: MENU PLANNING

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 2008 MENU PLANNING COMPULSORY 3 0 0 3

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

This course aims to enable students to prepare menu and banquet plans by making synthesis of theoretical and conceptual information relating to menu planning and banquet organizing.

Learning Outcomes of the Course Unit

1   Describing main concepts related to menu and banquet planning
2   Interpreting sub-stages of menu planning
3   Creating an original menu
4   Identifying different banquet organizations
5   Preparing an original banquet plan

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Conceptual and Historical Framework: Gastronomy
2 Description of Menu, structure and content
3 Process, ingredients and classification in menu
4 Food safety in menu
5 Updating Menu
6 Balance in the menu and table order
7 Mid-term Exam
8 Pricing and cost control in menu
9 Menu design
10 Description of banquet institutions and their importance
11 Banquet Department at hotel and F&B institutions
12 Buffet organization and Coctail organization
13 Meeting organizations
14 Marketing of Banquet organizations at at hotel and F&B institutions and banquet budget
15 Final Exam
16 Final Exam

Recomended or Required Reading

Paul J. Mcvety, Bradley j. Ware, Claudette Lévesque Ware, Fundamentals of Menu Planning, Wiley, 2008.
Hüseyin Altınel, Menü Yönetimi ve Menü Planlama, Detay Yayıncılık, 2011.

Planned Learning Activities and Teaching Methods

Will be announced.

Assessment Methods

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

Describing main concepts related to menu and banquet planning
Interpreting sub-stages of menu planning
Creating an original menu and an original banquet plan

Language of Instruction

Turkish

Course Policies and Rules

The student is required to be at class on time.
The student is expected to obey the rules of the classroom and the school.
The student is expected to attend the course regularly.
The student is expected to fulfil his responsibilities such as passing the exams.

Contact Details for the Lecturer(s)

asli.ozen@deu.edu.tr

Office Hours

Will 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 1 12
Preparation for midterm exam 1 4 4
Preparation for final exam 1 8 8
Preparing assignments 1 8 8
Midterm 1 2 2
Final 1 2 2
TOTAL WORKLOAD (hours) 72

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15555
LO.255
LO.355
LO.455
LO.5555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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