COURSE UNIT TITLE

: KITCHEN AND SERVICE MATERIALS

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 1105 KITCHEN AND SERVICE MATERIALS 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 ÖZAY EMRE YILDIZ

Offered to

Gastronomy and Culinary Arts

Course Objective

Introduction on the food and beverage ingredients and non-food materials used in the kitchen and service and their purchasing, storage and distribution processes.

Learning Outcomes of the Course Unit

1   Basics of purchasing, distribution and storage processes and cost control principles
2   Identifying types and basic characteristics of food & beverage ingredients
3   Non-food materials and technologies used in the kitchen and service

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 1. Overview of agriculture, food production and distribution systems
2 2. Purchasing function in an F&B establishment
3 3. Delivery inspection and storage function in an F&B establishment
4 4. Production planning, distribution and food preparation
5 5. Food ingredients 1 - Grains and legumes
6 6. Food ingredients 2 - Meat
7 7. Food ingredients 3 - Milk, dairy and egg
8 8. Food ingredients 4 - Seafood
9 9. Food ingredients 5 - Fruits, vegetables and spices
10 10. Food ingredients 6 - Desserts, fats and additives
11 11. Beverages
12 12. Non-food materials and technologies - Kitchen
13 13. Non-food materials and technologies - Service
14 14. Evaluation

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

Lectures, in-class discussions, applications, Q&A, debates, guided reading

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

1. Midterm Exam (40%): Midterm exam encompasses the subjects covered in lectures as well as weekly assignments
2. Final Exam (60%): The exam encompasses all the subjects covered throughout the semester, as well as in-class discussions, applications and case studies.

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. It is obligatory to attend at least 70% of the classes
2. Plagiarism of any type will result in disciplinary action.
3. It is essential that students make use of the reading list
4. Students are expected to be involved in class discussions

Contact Details for the Lecturer(s)

ozay.yildiz@deu.edu.tr

Office Hours

Wednesday: 10.00 12.00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 5 5
Preparation for final exam 1 5 5
Reading 1 8 8
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 76

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.255
LO.355

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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