| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Culinary Services | TOP119 | Compulsory | Associate degree | 1 | Fall | 3 |
Name of Lecturer(s)
Associate Prof. Dr. Ömür ALYAKUT
Learning Outcomes of the Course Unit
1) Students,Know the concept of the kitchen.Understand the importance of the kitchen.Explain the efficiency in the kitchen.
2) Explain the physical properties of the kitchen.Understand the work areas in the kitchen
3) Understand the kitchen plan.Explains the difference of the kitchen plans.
4) Recognize the kitchen staff.Know the duties and responsibilities of the kitchen staff.
5) Recognize and use kitchen equipment.
6) Takes security precautions in the kitchen.Apply first aid.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||||||||||||||||||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | 19 | 20 | 21 | 22 | 23 | 24 | 25 | 26 | 27 | 28 | 29 | 30 | 31 | 32 | 33 | ||
| Learning Outcomes | ||||||||||||||||||||||||||||||||||
| 1 | Low | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 2 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 3 | High | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 4 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 5 | Middle | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
| 6 | Low | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | No relation | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
Kitchen details, kitchen equipment, kitchen hygiene and health, food constitutes the long and short-term protection methods.
Weekly Schedule
1) Kitchen Concept, Kitchen History, Industrial Kitchens2) Industrial Kitchen Classification
3) Relationship of the Kitchen with other departments in the Hotel
4) Physical Features of the Kitchen
5) Kitchen Organization and Employees
6) Kitchen Plans
7) Equipment Used in the Kitchen
8) Midterm Exam
9) Equipment Materials Used in Kitchen
10) Safety in Kitchen
11) First Aid in Kitchen
12) Kitchen Hygiene
13) Kitchen Hygiene
14) General Evaluation
15) Hotel Kitchen Inspection Tour
16) Final Exam
Recommended or Required Reading
1- Gökdemir, A. (2009). Mutfak Hizmetleri. Ankara: Detay Yayıncılık
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required