TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | ATO222 |
| Name | Industrial Food Production II |
| Term | 2019-2020 Academic Year |
| Semester | 4. Semester |
| Duration (T+A) | 1-1 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 1.5 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
Definition of mass feeding facilities and properties, public services and nutritional food distribution methods, audit and inspection criteria, mass feeding sanitation service in the form.
Course Content
Catering Consept Purpose and İmportance Development of the Catering Industry İt's Process of Development in the World. İt's Process of Development in Turkey.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | 1) Defines the concept of industrial food production and explains the development process. |
| LO02 | 2) Rank the distribution methods of food in the Industrial food production |
| LO03 | 3) in the Facility to industrial food production, Understand the importance of the control. Understand and apply the audit criteria. |
| LO04 | 4) Enterprises engaged in Industrial Food Production Storage-tagging, comprehend and apply chlorination instructions |
| LO05 | 5) Industrial Food Production companies engaged in preparation, cooking, serving and cooling comprehend and apply the instructions. |
Relation with Program Learning Outcome
| Order | Type | Program Learning Outcomes | Level |
|---|---|---|---|
| PLO01 | - | Students can have the basic knowledge about the tourism and hotel management, which related to legislation, professional standards and applications, internal and external environmental factors, servicing processes. | 4 |
| PLO02 | - | Students can 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 | 4 |
| PLO03 | - | In order to focused on customer satisfaction, Students, Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can take decisions according to the internal and external dynamics surrounding analyze, interpret and evaluate, produce solutions to identify problems in service processes, make performance evaluation and can use business and professional life. | 5 |
| PLO04 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can know to the physical environment, tools and technologies in the service processes and make the necessary care to protect. | 4 |
| PLO05 | - | When Students, who is the knowledge and skills in the field of Tourism and Hotel Management, perform the duties and responsibilities according to the requirements of a dynamic work environment, it can perform not only individual but also team members. | 3 |
| PLO06 | - | Following the technical and professional innovations for Tourism and Hotel Management, students can find solutions to encounter ordinary and extraordinary problem and also be used when carrying out their duties and responsibilities. | 5 |
| PLO07 | - | Students, who is the knowledge and skills in the field of Tourism and Hotel Management, can use it to improve their professional knowledge and skills of members of the organization and objectively evaluate the performance of members of professional organizations. | 3 |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | 4 |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | 4 |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | 5 |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | 5 |
| PLO12 | - | Competence in using at least a foreign language in European Language Portfolio Level A2 (at least to survey the knowledge in the field and communicate with others) | 4 |
| PLO13 | - | Have relevant information and consciousness on legal issues related to working life and the industry, safety regulations of industry, social security issues, quality control and management and protection of natural environment. | 4 |
| PLO14 | - | Committed to ethical values, social justice, cultural values and social responsibility issues and comprehend the desires and needs of the employees and the society, understand the socio-economic characteristics of micro-environment. | 5 |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. | 4 |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | 1) Catering Consept Purpose and İmportance Development of the Catering Industry İt's Process of Development in the World. İt's Process of Development in Turkey. | To be prepared to related subject from advised source. | |
| 2 | 2) Grouping of Catering Services Over Production Must Carry Food Ticket and etc. Applications Contracting Services | To be prepared to related subject from advised source. | |
| 3 | 3) Catering Managements Status İnternal and Extermal Problems of Managements Solutions of the Problems Education Control Government Support and Funding | To be prepared to related subject from advised source. | |
| 4 | 4) Commercial and Non-Commercial Catering Industry Basic Responsibilities of the Catering Sector Problems and Solutions | To be prepared to related subject from advised source. | |
| 5 | 5) Catering and Control Control Requirement The Main Causes of the Control Authorities to Control and Legal Basis | To be prepared to related subject from advised source. | |
| 6 | 6) Aim in the Control Main Criterias in the Control Around of the Kitchen, İt's İnternal Organization and İnfrastructure. | To be prepared to related subject from advised source. | |
| 7 | 7) Equipment and Various Tools-Equipments Criterias Cleaning Personel Sanitation, Control and İt's Operations | 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) Applied to Food Processing Today's Position of the Catering Industry. | To be prepared to related subject from advised source. | |
| 10 | 10) ISO-HACCP and Catering Middle -Sized Enterprises Organization of Catering Personel Duties and Responsibilities | To be prepared to related subject from advised source. | |
| 11 | 11) Entering to Auction Auction Terms and Contracts Export-Import of Order | To be prepared to related subject from advised source. | |
| 12 | 12) Applied Catering Business İnstruction Storage Instructions Conditions of Storage of Foods Resistant Conditions of Deposition of Other Food | To be prepared to related subject from advised source. | |
| 13 | 13) 11. Labeling Instructions | To be prepared to related subject from advised source. | |
| 14 | 12. Instructions for use gloves | To be prepared to related subject from advised source. | |
| 15 | 13. Chlorination Instructions | 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. Homework | 100 | 20 |
| General Assessment | ||
| Midterm / Year Total | 100 | 20 |
| 1. Final Exam | - | 80 |
| 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 | 1 | 2 | 2 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 6 | 6 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||