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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS MSH 0215 KITCHEN SERVICES MANAGEMENT ELECTIVE 3 0 0 5

Offered By

Tourism and Hotel Management

Level of Course Unit

Short Cycle Programmes (Associate's Degree)

Course Coordinator

DOCTOR GIZEM HATIPOĞLU

Offered to

Tourism and Hotel Management

Course Objective

It aims to recognize the definition and types of cuisine, understand its historical development, and manage kitchen services.

Learning Outcomes of the Course Unit

1   1. Understanding the definition, types, and historical development of the kitchen; 2   2. Learning kitchen organization; 3   3. Understanding hygiene and food safety systems; 4   4. Recognizing menu planning and food items; 5   5. Understanding hygiene and sanitation elements 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 Kitchen Management and Organization, Relationships of the Kitchen with Other Departments 2 Kitchen Management and Organization, Small-Medium-Large Kitchen Organizations 3 Job Descriptions of Employees Working in Kitchen Organizations 4 Kitchen Plan, Physical Features of the Kitchen 5 Kitchen Supplies, Kitchen Equipment, and Tools, Kitchen Safety 6 Hygiene and Sanitation, Equipment Cleaning and Health, Food Cleaning and Health 7 Factors that Cause Food Contamination and Impair Safety, Food Poisoning and First Aid 8 Midterm 9 Hygiene and Sanitation in the Kitchen 10 Hygiene and Sanitation in the Kitchen 11 Menu Planning, Presentation of the Menu, Content of the Menu 12 Menu (Classic Menu, Modern Menu) 13 Nutrition, Food Groups, and Importance of Nutrition 14 Basic Cooking Methods Used in International Kitchens 15 Standard Recipes and Cost Control 16 Final Exam

Recomended or Required Reading

1. Gökdemir, A., Mutfak Hizmetleri Yönetimi , Detay Yayıncılık, Ankara,2005 2. GEÇGIN, D., & BALTACI, D. M. (2021). Temel Mutfak Teknikleri ve Yönetimi. Detay Yayıncılık, Eskişehir, E.

Planned Learning Activities and Teaching Methods

Lecture, topic preparation, in-class practice.

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 ASG ASSIGNMENT 3 FIN FINAL EXAM 4 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + FIN * 0.50 5 RST RESIT 6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50

Further Notes About Assessment Methods

None

Assessment Criteria

Assignments, Exams

Language of Instruction

Turkish

Course Policies and Rules

1. Attendance of at least 70% of the classes is mandatory. 2. Participation in in-class activities is required.

Contact Details for the Lecturer(s)

gizem.hatipoglu@deu.edu.tr

Office Hours

will 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 4 56 Preparation for midterm exam 1 1 1 Preparation for final exam 1 1 1 Preparing assignments 1 5 5 Final 1 1 1 Midterm 1 1 1 Project Assignment 14 2 28 TOTAL WORKLOAD (hours) 135

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 PO.17 PO.18 PO.19 PO.20 LO.1 1 1 1 1 1 LO.2 1 1 1 1 1 1 1 LO.3 1 1 1 1 1 1 LO.4 1 1 1 1 1 LO.5 1 1 1