ATO224 World Kitchen

3 ECTS - 2-0 Duration (T+A)- 4. Semester- 2 National Credit
Information About Course

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

Information

Unit YUMURTALIK VOCATIONAL SCHOOL
Code ATO224
Name World Kitchen
Term 2017-2018 Academic Year
Semester 4. Semester
Duration (T+A) 2-0 (T-A) (17 Week)
ECTS 3 ECTS
National Credit 2 National Credit
Teaching Language Türkçe
Level Ön Lisans Dersi
Type Normal
Label E Elective
Mode of study Yüz Yüze Öğretim
Catalog Information Coordinator Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN
Course Instructor Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN (Bahar) (A Group) (Ins. in Charge)


Course Goal / Objective

This course includes catering industry. basic processes and organization kitchen, priciples of desing, equipmet and staff education, different kitchen(culinary) cultures on the world (Far East , indian , european, asian, etc.), traditional foods and nutrition habits which in these culters.

Course Content

General overview of catering industry. Organization , design and equipment of kitchen, staff criterions and staff education. İndustrial catering foods production. Safety and hygiene of industrial kitchen. Planning of menü. General knowledge about traditional Turkish Kitchen.

Course Precondition

Resources

Notes



Course Learning Outcomes

Order Course Learning Outcomes
LO01 1) List rules need to be taken into account in catering industry.
LO02 2) Explain transportation of meal, storage conditions and service.
LO03 3) Explain principles of organization, kitchen design and equipment and education of staff .
LO04 4) Define principles of kitchen sanitation .
LO05 5) Explain traditional Turkish cuisine.
LO06 6) Identify different cuisines in the world, their traditional foods and nutritional habits.


Relation with Program Learning Outcome

Order Type Program Learning Outcomes Level
PLO01 Bilgi - Kuramsal, Olgusal Students explain basic information about the legal regulations, professional standards and practices, internal and external environmental factors and service processes related to Tourism and Hotel Management.
PLO02 Bilgi - Kuramsal, Olgusal Students apply the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes 3
PLO03 Bilgi - Kuramsal, Olgusal Students perform their responsibilities in the field of Tourism and Hotel Management on the basis of customer satisfaction.
PLO04 Bilgi - Kuramsal, Olgusal Students use the physical environment, equipment and technologies in the service process in the field of Tourism and Hotel Management.
PLO05 Bilgi - Kuramsal, Olgusal Students perform their duties and responsibilities in the field of Tourism and Hotel Management, both individually and as a team member, according to the dynamics required by the working environment.
PLO06 Bilgi - Kuramsal, Olgusal Students use technical and professional innovations related to Tourism and Hotel Management in solving ordinary and extraordinary problems. 2
PLO07 Bilgi - Kuramsal, Olgusal Uses the knowledge and skills related to Tourism and Hotel Students use their knowledge and skills related to Tourism and Hotel Management in the development of professional knowledge and skills of the members of the organization and in objective performance evaluation.
PLO08 Beceriler - Bilişsel, Uygulamalı Students develop their knowledge and skills by following the innovations related to their profession with the awareness of lifelong learning and analyzing the situation.
PLO09 Beceriler - Bilişsel, Uygulamalı Students manage the resources they have with their professional self-confidence, knowledge and skills.
PLO10 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students convey their thoughts and suggestions at the level of knowledge and skills they have acquired about the field of tourism to the relevant people in writing and orally.
PLO11 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students use information and communication technologies together with computer software at the minimum European Computer Use License Basic Level required by their field.
PLO12 Yetkinlikler - Bağımsız Çalışabilme ve Sorumluluk Alabilme Yetkinliği Students know a foreign language at the A2 General Level of the European Language Portfolio (at least enough to follow the information in the field and communicate with their colleagues).
PLO13 Yetkinlikler - Öğrenme Yetkinliği Students perform their profession according to the rules related to legal legislation (law, regulation, circular, etc.), basic ethical values, occupational safety, worker health, social security rights, quality control and management and protection of the natural environment.
PLO14 Yetkinlikler - Öğrenme Yetkinliği Students know the socio-cultural and economic characteristics of the country and the immediate environment, and the interests, wishes and needs of the society, with the awareness of cultural and ethical values, social justice and responsibility.
PLO15 Yetkinlikler - Öğrenme Yetkinliği Students have the personal qualities and dynamism required by the service production process, which is the main activity of Tourism and Hotel Management.


Week Plan

Week Topic Preparation Methods
1 1) General overview of catering industry. To be prepared to related subject from advised source.
2 2) Organization , design and equipment of kitchen, staff criterions and staff education. To be prepared to related subject from advised source.
3 3) İndustrial catering foods production. To be prepared to related subject from advised source.
4 4) Safety and hygiene of industrial kitchen. To be prepared to related subject from advised source.
5 5) Planning of menü. To be prepared to related subject from advised source.
6 6) General knowledge about traditional Turkish Kitchen. To be prepared to related subject from advised source.
7 7) Basic characteristics of Turkish Kitchen. To be prepared to related subject from advised source.
8 8) Midterm examination/Assessment To be prepared to related subject from advised source.
9 9) Cooking methods of Turkish Kitchen. To be prepared to related subject from advised source.
10 10) Soups, meat dishes and vegetable dishes in Turkish Kitchen. To be prepared to related subject from advised source.
11 11) Pastry sweet and beverage in Turkish Kitchen. To be prepared to related subject from advised source.
12 12) Examples of traditional Turkish foods(meals) and speciality of food acording to ragion. To be prepared to related subject from advised source.
13 13) Different kitchen cultures in the world (Easttern, Hint, Eoropa, Asia, etc.), traditional foods and nutrition habits which in these cultures. To be prepared to related subject from advised source.
14 13) Different kitchen cultures in the world (Easttern, Hint, Eoropa, Asia, etc.), traditional foods and nutrition habits which in these cultures. To be prepared to related subject from advised source.
15 13) Different kitchen cultures in the world (Easttern, Hint, Eoropa, Asia, etc.), traditional foods and nutrition habits which in these cultures. To be prepared to related subject from advised source.
16 Final exam To be prepared to related subject from advised source.
17 Final exam To be prepared to related subject from advised source.


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


Student Workload - ECTS

Works Number Time (Hour) Workload (Hour)
Course Related Works
Class Time (Exam weeks are excluded) 14 2 28
Out of Class Study (Preliminary Work, Practice) 14 2 28
Assesment Related Works
Homeworks, Projects, Others 0 0 0
Mid-term Exams (Written, Oral, etc.) 1 6 6
Final Exam 1 16 16
Total Workload (Hour) 78
Total Workload / 25 (h) 3,12
ECTS 3 ECTS

Update Time: 08.05.2025 10:11