COURSE UNIT TITLE

: INDUSTRIAL KITCHEN AND CATERING

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 3064 INDUSTRIAL KITCHEN AND CATERING ELECTIVE 3 0 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR BAŞAK GÖKÇE ÇÖL

Offered to

Gastronomy and Culinary Arts

Course Objective

The aim is to provide students with knowledge about mass food production and its principles, and to develop the necessary skills for them to work effectively in organizations providing mass catering services.

Learning Outcomes of the Course Unit

1   Defines the basic concepts related to industrial food production
2   Explains industrial food production systems with examples.
3   Lists the tools and equipment used in industrial food production
4   Evaluates industrial food production processes

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Industrial Food Production; Definitions and Concepts Definition and Importance of Mass Catering, Organizations Providing Mass Catering Services, Concepts of Industrial Kitchens and Catering Services
2 Management in Industrial Food Production Systems Management Process in Industrial Kitchens and Personnel Selection
3 Kitchen Planning Physical Features of Industrial Kitchens, Kitchen Layout, and Workflow
4 Menu Planning Principles of Menu Planning, Standard Recipes in Industrial Kitchens
5 Equipment Used in Industrial Kitchens Industrial Kitchen Equipment, Features and Maintenance of Tools and Equipment Used in the Kitchen
6 Industrial Food Production Process Purchasing, Receiving, Storage, Pre-preparation, Cooking, and Serving Processes
7 Industrial Food Production Systems and Distribution I On-site Production and Transport-based Catering Services
8 Industrial Food Production Systems and Distribution II Centralized Production Catering Service
9 Food Hygiene and Sanitation Food Hygiene and Sanitation Principles in Organizations Providing Catering Services
10 Food Safety Management Systems Food Safety Systems, Service Quality, and Improvement in Organizations Providing Catering Services
11 Cost Control Food and Beverage Cost and Revenue Control
12 Occupational Health and Safety Measures to Ensure Occupational Health and Safety for Personnel Working in Industrial Kitchens, Regulations to be Implemented, and Requirements for Creating a Safe Working Environment
13 Food Waste and Management Types of Waste Generated in Industrial Kitchens, Methods to Reduce Waste, and Strategies for Waste Recycling
14 Problems and Solutions in Catering Industry Various Issues Faced in Production and Marketing by Mass Catering Organizations and Suggested Solutions

Recomended or Required Reading

Maviş, F. (2008). Endüstriyel yiyecek üretimi. Detay Yayıncılık
Tayar, M., & Hecer, C. (2016). Hazır yemek sistemleri (2. Baskı). Dora Yayıncılık.
Dogan, M. (Ed.). (2022). Toplu beslenme sistemleri ve catering hizmetleri yönetimi (Catering yönetim sistemleri). Nobel Yayıncılık
Pala, K. (2023). Endüstriyel mutfaklar için standart yemek reçeteleri. Detay Yayıncılık.

Planned Learning Activities and Teaching Methods

Lecture,question and answer, discussion

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: Midterm exam includes subjects and assignments in the course content (40%).
2. Final Exam: The exam will cover all subjects in the course content. Students are also responsible for the discussion, practice and case studies (60%).
3. Resit: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies (60%).

Assessment Criteria

Midterm (40%) + Final (60%)

Language of Instruction

Turkish

Course Policies and Rules

1. It is mandatory to attend at least 70% of the classes
2. Students are expected to participate in class discussions

Contact Details for the Lecturer(s)

basakgokce.col@deu.edu.tr

Office Hours

Tuesdays 13:00-15:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparation for midterm exam 1 6 6
Preparation for final exam 1 14 14
Preparations before/after weekly lectures 14 4 56
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 120

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.2555
LO.35555
LO.4555

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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