COURSE UNIT TITLE

: KITCHEN DESIGN

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 3007 KITCHEN DESIGN COMPULSORY 3 0 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR DEMET BAĞIRAN ÖZŞEKER

Offered to

Gastronomy and Culinary Arts

Course Objective

The aim of this course is to equip the students with the required knowledge and skills to understand the features of food-beverage industries and restaurants working on industrial basis, catering firms, and general organizational properties of kitchens in accommodation businesses, the procedures for the functional properties of equipment, the structure and functions of the tools.

Learning Outcomes of the Course Unit

1   to be able to determine the general plan of the kitchen and hierarchical layout
2   to be able to specify food preparation methods and determine the plan of the kitchen.
3   to be able to determine the kitchen equipment planning and their operating instructions.
4   to be able to explain the effects of food and equipment on the menu.
5   to be able to provide occupational safety and equipment safety in the kitchens.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Kitchen plans of food and beverage enterprises
2 Food preparation methods
3 Hierarchical plan in kitchens
4 The layout plans of industrial kitchen.
5 Parts of kitchen.
6 Kitchen stores and their properties
7 Midterm Exam
8 Midterm Exam
9 Features of open buffets
10 The equipment used in the kitchen
11 Equipment used in a cold, bakery and banquet kitchen and their features
12 The properties of catering kitchens and restaurant kitchens.
13 Kitchen accidents and prevention methods.
14 Characteristics of other equipment used in kitchen
15 Final Exams
16 Final Exams

Recomended or Required Reading


Johnny Grey (2002). The Art of Kitchen Design, CassellPaperbacks.

Planned Learning Activities and Teaching Methods

1. Lectures
2. In Class Activities
3. Case studies

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

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40).
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%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. Attending at least 70 percent of lectures is mandatory.
2. The instructor have the right to make practical examinations.
3. Lectures have the right to give homework.
4. The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

E-mail: demet.bagiran@deu.edu.tr

Office Hours

Wednesday 12:00-13:00 PM

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 12 3 36
Preparation for final exam 1 10 10
Preparation for midterm exam 1 10 10
Preparations before/after weekly lectures 12 2 24
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 82

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.255
LO.355
LO.455
LO.55

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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