• 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 TUR 4224 KITCHEN MANAGEMENT ELECTIVE 2 0 0 2

Offered By

TOURISM AND HOSPITALITY MANAGEMENT

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

ASSOCIATE PROFESSOR ÇIĞDEM MUTLU

Offered to

TOURISM AND HOSPITALITY MANAGEMENT (Evening) TOURISM AND HOSPITALITY MANAGEMENT

Course Objective

To train the personnel about kithcen management in kithcen department in food and beverage and hospitality industry

Learning Outcomes of the Course Unit

1   Being able to know the physical medium, equipments and technologies about kitchen. 2   Being able to improve the occupational knowledge and skill and evaluate performance fairly. 3   Being able to follow the internal and external changes of business, analyze levelly and harmonise with change in food and beverage sector. 4   Being able to service in accordance with consumer request and needs and to the satisfaction of consumer. 5   Being able to consider human health, social rights and natural environment while servicing in food and beverage sector.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Kitchen definition and historical development 2 Cuisine culture and world cuisine 3 Kitchen management in hotels 4 Kitchen planning, physical characteristics and position 5 Equipments used in kitchens 6 Menu planning in hotels 7 Menu planning in hotels 8 Mid-term Exam 9 Production planning 10 Production stages and methods 11 Kitchen safety 12 Audit in hotels 13 Hygiene concept in kitchen 14 Quality systems in kitchen management 15 Quality systems in kitchen management

Recomended or Required Reading

Supplementary books: -Ahmet AKTAŞ, Otel Işletmelerinde Mutfak Yönetimi, Detay Yayıncılık References:Nilüfer KOÇAK, Yiyecek- Içecek Hizmetleri Yönetimi, Detay Yayıncılık

Planned Learning Activities and Teaching Methods

Lecturing, practices, presentation

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FN Final 3 FCG FINAL COURSE GRADE VZ*0.40 + FN* 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) VZ*0.40 + BUT* 0.60 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

Mid-term Exam and Final Exam

Assessment Criteria

To be announced.

Language of Instruction

Turkish

Course Policies and Rules

To be announced.

Contact Details for the Lecturer(s)

murat.usta@deu.edu.tr

Office Hours

To be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 2 28 Preparations before/after weekly lectures 14 1 14 Preparation for midterm exam 1 4 4 Preparation for final exam 1 8 8 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 56

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 PO.7 PO.8 PO.9 PO.10 PO.11 PO.12 PO.13 PO.14 PO.15 PO.16 PO.17 PO.18 LO.1 1 1 1 1 1 1 1 LO.2 1 1 1 1 LO.3 1 1 1 1 1 1 1 1 1 1 LO.4 1 1 1 1 1 1 1 1 1 1 1 LO.5 1 1 1 1