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

ASSOCIATE PROFESSOR TURGAY BUCAK

Offered to

Gastronomy and Culinary Arts

Course Objective

To teach the students the mass consumption food production and its principles

Learning Outcomes of the Course Unit

1   To be able to define the basic concepts of industrial food production
2   to know the process of industrialization of food production in the world and Türkiye
3   to know industrial food production systems; food distribution systems; industrial food service systems
4   to know on-site production and distribution
5   to know management of industrial food production process

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 DEFINITIONS AND CONCEPTS OF INDUSTRIAL FOOD PRODUCTION
2 CATERING AND HOSPITALITY INDUSTRY
3 THE INDUSTRIALIZATION PROCESS OF FOOD PRODUCTION IN THE WORLD AND IN TURKEY
4 INDUSTRIAL FOOD PRODUCTION SYSTEMS
5 CENTRAL PRODUCTION AND DISTRIBUTION
6 IN HOUSE PRODUCTION AND DISTRIBUTION
7 EQUIPMENT OF CATERING-1
8 EQUIPMENT OF CATERING-2
9 CONVENIENCE FOOD FACILITIES AND ORGANIZATION
10 INDUSTRIAL KITCHEN EQUIPMENT
11 MASS FEEDING, STAFF TRAINING, HYGIENE AND SANITATION
12 COST PLANNING AND CONTROL, AND MARKETING
13 PROBLEMS ENCOUNTERED IN CONVENIENCE FOOD INDUSTRY AND THEIR SOLUTIONS
14 LEGISLATION AND OTHER LEGAL OBLIGATIONS
15 FINAL EXAM
16 FINAL EXAM

Recomended or Required Reading

ENDÜSTRIYEL YIYECEK ÜRETIMI. Fermani Maviş. Detay Yayıncılık
Hazır Yemek Sistemleri. Mustafa Tayar, Canan Hecer. Dora Yayıncılk

Planned Learning Activities and Teaching Methods

Lecture, presentation, class discussions, question and answer.

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

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)

turgay.bucak@deu.edu.tr

Office Hours

Friday 10:00-12:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparation for midterm exam 1 15 15
Preparation for final exam 1 20 20
Preparations before/after weekly lectures 14 4 56
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 135

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
LO.55555

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

Copyright 2015 DEÜ. BİD

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