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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS SEC 3068 KITCHEN OPERATION PROCESSES ELECTIVE 3 0 0 5

Offered By

Tourism Management

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

ASSISTANT PROFESSOR ÖZAY EMRE YILDIZ

Offered to

Tourism Management

Course Objective

To obtain relevant knowledge and skills in production planning, kitchen planning and production processes in F&B service

Learning Outcomes of the Course Unit

1   Familiarise with production planning processes 2   Learn the stages in the physical planning of the kitchen 3   Develop a purchasing programme 4   Learn kitchen production processes 5   Learn the processes of hygiene, sanitation and cost control

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 1. Introduction to F&B service, production and service processes 2 2. Production planning, data and sales forecasting 3 3. Kitchen tests and standard recipe development 4 4. Nutrition, meal and menu 5 5. Menu development and planning 6 6. Physical planning of the kitchen, departments 7 7. Kitchen workflow, ambient hygiene 8 8. Kitchen planning and job safety 9 9. Purchasing, delivery inspection, storage, distribution, stock tracking 10 10. Food safety in delivery and storage 11 11. Storage and kitchen equipment 12 12. Production preparation, cooking methods and portioning 13 13. Industrial food production processes 14 14. F&B production for catering

Recomended or Required Reading

Jack Ninemeier (2000), Food and Beverage Management, Educational Inst of the Amer Hotel; 3rd edition

Planned Learning Activities and Teaching Methods

Lectures and technical visits

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

None

Assessment Criteria

The students should obtain relevant knowledge, succeed in exams and participate in technical visits.

Language of Instruction

English

Course Policies and Rules

A minimum of 70% attendance is compulsory

Contact Details for the Lecturer(s)

ozay.yildiz@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 Preparations before/after weekly lectures 14 3 42 Preparation for midterm exam 1 20 20 Preparation for final exam 1 20 20 Midterm 1 1 1 Final 1 1 1 TOTAL WORKLOAD (hours) 126

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