TÜRKÇE
ENGLISH
Information
| Unit | YUMURTALIK VOCATIONAL SCHOOL |
| Code | ATO224 |
| Name | World Kitchen |
| Term | 2019-2020 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 | - | 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. | 5 |
| 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. | 3 |
| 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. | 4 |
| PLO08 | - | Students can develop existing skills and knowledge by Innovations related to the profession to follow as awareness of lifelong learning. | 5 |
| PLO09 | - | Students can manage existing resources and make performance evaluation by professional self-confidence, knowledge and skills. | 3 |
| PLO10 | - | Competence in synthesis of learned tourism knowledge by research and representing it to the others. | 4 |
| PLO11 | - | Competence in using information and communication technologies at least as European Computer Using Licence Basic Level. | 4 |
| 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) | 5 |
| 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. | 4 |
| PLO15 | - | Tourism and Hotel Management, which is the main activity of the service production process has required to individual quality and dynamism. | 5 |
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. 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 | 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 | ||