COURSE UNIT TITLE

: KITCHEN DESIGN

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 3007 KITCHEN DESIGN 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 BAŞAK GÖKÇE ÇÖL

Offered to

Gastronomy and Culinary Arts

Course Objective

The aim of this course is to provide students with knowledge and attitudes regarding the general layout of kitchens in industrial-scale restaurants, food and beverage establishments, catering companies, and accommodation facilities, as well as the operating procedures of equipment, material properties, and operational principles.

Learning Outcomes of the Course Unit

1   Defines general kitchen layouts and hierarchical organization.
2   Explains the effects of equipment on food and menus.
3   Carries out the planning of kitchen equipment.
4   Analyzes cooking methods and kitchen layouts.
5   Evaluates occupational safety and equipment safety in kitchens.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Sections and Features of Professional Kitchens Raw material receiving, preparation, cooking, storage, cleaning, and other kitchen sections and their features
2 Kitchen Staff and Their Duties Duties of kitchen staff; knowledge, skills, attitudes, and behaviors required
3 Standardization and Ergonomics in Professional Kitchens Standardization in professional kitchen structures; importance and types of ergonomics in kitchen planning; ergonomic risk factors
4 Equipment Used in Professional Kitchens General features of various tools and equipment used in kitchen units
5 Layout Models and Features of Professional Kitchens Planning of professional kitchens; kitchen layout models (Single wall, L-shape, U-shape, etc.)
6 Technological Developments in Professional Kitchens Importance of technology in kitchens; robotic technologies and smart equipment
7 Design and Planning in Professional Kitchens Project development in professional kitchens; workflow planning
8 Workflow Planning in Professional Kitchens Supply and return, waste management, transportation, storage, preparation, production, and service processes
9 Physical Design Criteria and Features in Professional Kitchens Space calculations; features of walls, ceilings, floors, lighting, ventilation, and other physical areas
10 Planning Criteria for Professional Training Kitchens Basic design and planning principles in training kitchens
11 Budgeting in the Planning of Professional Kitchens . Budgeting processes; professional kitchen planning budget; budgeting in restaurant and hotel kitchen planning
12 Hygiene and Sanitation in Professional Kitchens Importance of hygiene and sanitation in kitchens; rules to be followed to ensure food safety
13 Occupational Health and Safety in Professional Kitchens The most common work accidents in kitchens; causes and prevention methods
14 Sustainable Practices in Professional Kitchens Importance of sustainability in kitchens; sustainable kitchen practices

Recomended or Required Reading

Arman, A., & Sormaz, Ü. (Eds.). (2023). Profesyonel mutfaklar. Oğlak Yayıncılık. ISBN: 978-625-413-046-5
Zorlu, T. (2022). Mutfak tasarımı. Nobel Akademik Yayıncılık. ISBN: 978-625-427-873-0
Şengül, S., & Kurnaz, A. (Eds.). (2021). Mutfak yönetimi. Detay Yayıncılık.

Planned Learning Activities and Teaching Methods

1. Lectures
2. In Class Activities
3. Case studies

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: Midterm consist of chapters in the syllabus and weekly homeworks (%40).
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%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. Attending at least 70 percent of lectures is mandatory.
2. Lectures have the right to give homework.
3. The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

E-mail: basakgokce.col@deu.edu.tr

Office Hours

Wednesday 12:00-13:00 PM

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 3 42
Preparation for final exam 1 3 3
Preparation for midterm exam 1 6 6
Preparations before/after weekly lectures 14 2 28
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 81

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.255
LO.355
LO.455
LO.55

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

HOME / ABOUT US / DEGREE PROGRAMMES / GENERAL INFORMATION FOR STUDENTS / INTERNATIONAL RELATIONS