• 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 GMS 5016 CULINARY AND SERVICE MANAGEMENT COMPULSORY 3 0 0 5

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

It aims to give basic information about kitchen management.

Learning Outcomes of the Course Unit

1   Determine the needs of staff 2   Kitchen to make the organization 3   To apply the basic concepts of kitchen 4   Having information about safety in the kitchen 5   To enable communication between departments in the kitchen

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 The historical development of the concept of the kitchen 2 The role and importance in the kitchen cooking varieties and hotel business 3 Kitchen Organization 4 Responsibilities of the kitchen staff 5 Kitchen planning 6 Kitchen utensils fixed 7 Midterm 8 Midterm 9 The purchase of kitchen utensils, placement, use and maintenance 10 Stocking of Products 11 Standard Recipe Creation 12 Relationships with other departments in the kitchen 13 Safety in the kitchen - Job security 14 Safety in the kitchen - food safety 15 Final Exam 16 Final Exam

Recomended or Required Reading

Aktaş, A. (2010). Mutfak Yönetimi. Ankara: Detay Yayıncılık Türkan, C. (2009). Mutfak Hizmetleri Yönetimi. (3. Baskı). Cemal Türkan Yayınları Gökdemir, A. (2005). Mutfak Hizmetleri Yönetimi. (2. Baskı). Ankara: 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 5 60 Preparation for midterm exam 1 3 3 Preparation for final exam 1 4 4 Preparing presentations 3 4 12 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 117

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 5 LO.2 5 5 5 LO.3 5 5 5 5 5 LO.4 LO.5