KON379 Kitchen Services Management

5 ECTS - 3-0 Duration (T+A)- 5. Semester- 3 National Credit
Information About Course

Information
Goal, Content & Resources
Course Learning Outcomes
Relation with Program Learning Outcome
Week Plan
Assessment

Information

Unit TOURISM AND HOTEL MANAGEMENT ACADEMY
ACCOMMODATION SERVICES PR.
Code KON379
Name Kitchen Services Management
Term 2017-2018 Academic Year
Semester 5. Semester
Duration (T+A) 3-0 (T-A) (17 Week)
ECTS 5 ECTS
National Credit 3 National Credit
Teaching Language Türkçe
Level Üniversite Dersi
Type Normal
Label C Compulsory
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Prof. Dr. OYA BERKAY KARACA
Course Instructor Prof. Dr. OYA BERKAY KARACA (Güz) (A Group) (Ins. in Charge)
Prof. Dr. OYA BERKAY KARACA (Güz) (B Group) (Ins. in Charge)


Course Goal / Objective

The aim of the course culinary services, management, organization and information about the different culinary cultures, analyze the physical properties of the kitchen, kitchen, personal, workplace and implement food hygiene, food preparation, cooking and presentation of the implementation process and to achieve a productivity of the kitchen.

Course Content

Kitchen services management, organisation, physical properties, kitchen of different cultures in world, hygiene and sanitation, food preperation and effectivenes in kitchen.

Course Precondition

Yok

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 1-Knows basic kitchen terms,organisation of the kitchen,managing scope of the kitchen and principles and practices
LO02 2-Discusses the use of kitchen culture as a touristic product.
LO03 3-Knows and practices the physical features and plan of the kitchen,using the kitchen tools and security in the kitchen.
LO04 4-Practices the process of the preparation and serve of the food and audits, and observes the performance in the kitchen.
LO05 5-Assures planning the menus regarding the principles of nutrition and food groups.
LO06 6-Observes and practices personal and working place hygiene.Knows HACCP principles and basic terms related to food safety.
LO07 7-Exemplifies industrial kitchen practices.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level


Week Plan

Week Topic Preparation Methods
1 Kitchen definition, types and the historical development of the turkish and international cuisines general features Related topics in books number 1, 2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions
2 Administration,Organization, Task Definitions and Efficiency of Kitchen Services Related topics in books number 1, 2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions
3 Classification of the staff in charge of kitchen services and their features. Related topics in books number 1, 2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions
4 Kitchen planning in hotel establishments, location and physical characteristics of kitchen Related topics in books number 1, 2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions
5 Fixed kitchen materials and tools used in kitchens of accomodation establishments . Related topics in books number 1, 2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions
6 unsteady kitchen materials and tools used in kitchens of accomodation establishments. Related topics in books number 1,2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions
7 Hygiene and sanitation practices Related topics in books number 1, 2 and 3, notes, articles about the topic, presentations, projects, web content, sample questions
8 Midterm exam Prepare for Exam
9 Applications and the importance of HACCP in the kitchen Related topics in books number 4 and 5, notes, articles about the topic, presentations, projects, web content, sample questions
10 Importance of nutrition, nutritional elements and groups of food. Related topics in books number 6, 7 and 8, notes, articles about the topic, presentations, projects, web content, sample questions
11 Nutrition and menü planning. Related topics in books number 6, 7 and 8, notes, articles about the topic, presentations, projects, web content, sample questions
12 Basic cooking methods used and applications in the international kitchens Related topics in books number 1 and 2, notes, articles about the topic, presentations, projects, web content, sample questions
13 Audit in hotel kitchens Related topics in books number 1 and 2, notes, articles about the topic, presentations, projects, web content, sample questions
14 Examining the kitchens of various hotels and institutional catering services. Field work
15 Safety measures in the kitchen Related chapters in books number 4 and 5,notes and articles about the topic.
16 Final Exam Prepare for Exam
17 Final Exam Prepare for Exam


Assessment (Exam) Methods and Criteria

Assessment Type Midterm / Year Impact End of Term / End of Year Impact
1. Midterm Exam 100 40
General Assessment
Midterm / Year Total 100 40
1. Final Exam - 60
Grand Total - 100

Update Time: 02.11.2017 01:13