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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2003 CULNARY AND SERVISE MATERIAL INFORMATION COMPULSORY 2 2 0 4

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

It is aimed to introduce non-food materials used in the kitchen and service and to explain the concepts related to purchasing, distribution and storage

Learning Outcomes of the Course Unit

1   To be able to classify service and kitchen materials for recognition and usage purposes 2   Ability to use and store service and kitchen equipment according to occupational health and safety rules 3   To be able to use kitchen equipment according to its purpose, taking into account the hygiene and sanitation rules 4   To be able to use service equipment according to its purpose, taking into account the hygiene and sanitation rules 5   Ability to create the layout of service and kitchen units

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Equipment Used in the Kitchen Things to Consider When Buying Kitchen and Service Supplies 2 Kitchen Equipment According to the Material from which they are produced Equipment According to Usage Purposes 3 Preparation Unit Equipment Cooking Unit Equipment 4 Service Ready Products Waiting Unit Dish Washing Unit 5 Storages in the Kitchen Food and Beverage Service Information 6 Grouping of Service Materials 7 Midterm / Grouping of Service Materials 8 Fabric Materials 9 Porcelain Ingredients 10 Metal Materials 11 Glass Materials 12 Service Trolleys Servants 13 Tables 14 Tables 15 Final Exam 16 Final Exam

Recomended or Required Reading

Yrd.Doç.Dr.Yaşar YILMAZ, Servis Teknikleri, Detay Yayıncılık Purchasing A Guide for Hospitality Professionals, David K. Hayes, Jack D. Ninemeier, Prentice Hall, USA, 2010 Modern Food Service Purchasing Business Essentials to Procurement, Robert B. Garlough, Michel Suas, Delmar Publishing, USA, 2011

Planned Learning Activities and Teaching Methods

Expression, practice

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 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 14 2 28 Tutorials 12 2 24 Preparations before/after weekly lectures 14 2 28 Preparation for midterm exam 1 5 5 Preparation for final exam 1 5 5 Preparing presentations 8 2 16 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 108

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 4 1 1 1 1 1 LO.2 4 1 3 1 1 1 LO.3 4 1 1 1 1 1 LO.4 4 1 1 1 1 1 LO.5 1 1 1 1 4 1