TÜRKÇE
ENGLISH
Information
| Unit | TOURISM AND HOTEL MANAGEMENT ACADEMY |
| ACCOMMODATION SERVICES PR. | |
| Code | KOS317 |
| Name | Kitchen Services Management |
| Term | 2019-2020 Academic Year |
| Semester | 5. Semester |
| Duration (T+A) | 3-0 (T-A) (17 Week) |
| ECTS | 4 ECTS |
| National Credit | 3 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans 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)
|
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 , observations in practice hotel kitchens. | 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, observations in practice hotel kitchens. | 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 ınternational 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 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 3 | 42 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 1 | 10 | 10 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 7 | 7 |
| Final Exam | 1 | 15 | 15 |
| Total Workload (Hour) | 102 | ||
| Total Workload / 25 (h) | 4,08 | ||
| ECTS | 4 ECTS | ||