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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 2042 CULINARY MANAGEMENT ELECTIVE 3 0 0 3

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Tourism Management 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 / Kitchen utensils fixed 8 The purchase of kitchen utensils, placement, use and maintenance 9 Stocking of Products 10 Standard Recipe Creation 11 Relationships with other departments in the kitchen 12 Safety in the kitchen - Job security 13 Safety in the kitchen - food safety 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 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

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 3 42 Preparations before/after weekly lectures 14 2 28 Preparation for midterm exam 1 3 3 Preparation for final exam 1 4 4 Preparing presentations 3 2 6 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 85

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 LO.1 5 5 5 1 1 1 1 1 1 1 1 1 1 1 1 1 LO.2 1 1 1 5 5 5 1 1 1 1 1 1 1 1 1 1 LO.3 1 1 1 1 1 1 5 5 5 1 1 1 1 1 1 1 LO.4 1 1 1 1 1 1 1 1 1 5 5 5 1 1 1 1 LO.5 1 1 1 1 1 1 1 1 1 1 1 1 5 5 5 5