Kocaeli University / European Credit Transfer System (ECTS)

Name of Lecturer(s)

??? Nalan TOPRAK
Prof. Dr. Nil Pembe ÖZER
Assistant Prof. Dr. Sevgi FERSİZ

Learning Outcomes of the Course Unit
Program Competencies-Learning Outcomes Relation

Learning Outcomes of the Course Unit

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

Program Competencies-Learning Outcomes Relation

		Program Competencies
		1	2	3	4	5	6	7
Learning Outcomes
	1	High	High	Middle	Middle	Middle	High	High
	2	High	High	Middle	Middle	High	High	High
	3	Middle	Middle	Low	Low	Middle	Middle	Middle
	4	High	High	Middle	Middle	High	High	Middle
	5	Low	Low	Low	Low	Middle	Middle	Middle
	6	Low	Low	Low	Low	Middle	Middle	Middle

Mode of Delivery

Face to Face

Prerequisites and Co-Requisites

None

Recommended Optional Programme Components

Not Required

Course Contents

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.

Planned Learning Activities and Teaching Methods

1) Lecture
2) Question-Answer
3) Discussion
4) Group Study
5) Problem Solving

Assessment Methods and Criteria

Contribution of Quiz to Course Grade	70%
Contribution of Final Examination to Course Grade	30%
Total	100%

Language of Instruction

Turkish

Work Placement(s)