NURSING | |||||
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Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GMS106 | ||||||||
Course Title: | Kitchen Design and Management | ||||||||
Course Semester: | 8. Semester / Spring | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Prerequisite of the course: | No | ||||||||
Type of course: | Non-Departmental Elective | ||||||||
Level of course: |
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Course Lecturer(s): | Demet Tüzünkan |
Course Objectives: | To know the different types of kitchens and the equipment used. |
Course Objective: | To know the historical development of the kitchen, to define the types and parts of the kitchen. To explain the equipment used in different sections. To know the sections of preparation for production. To know the cooking and ready-to-serve parts. Knowing the dishwashing and storage areas. To understand the subject of management. |
Mode of Delivery: |
Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
1) 1. Understands the types and sections of cuisine.
2. Knows the equipment and materials to be used in kitchen applications. |
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Skills (Describe as Cognitive and/or Practical Skills.) | ||
1) "1. He uses different equipment while preparing different foods.
2. List the elements to be considered in kitchen design. |
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Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.) | ||
1) "1. Shows competence in the right equipment for the right food.
2. Shows competence in guiding the team in food preparation units, cooking units and service units. " |
Week | Subject | ||
1) | 1. Cuisine types, catering establishments 2. Historical development of cuisine 3. Kitchen units and designs 4. Production preparation section in the kitchen 5. Tools and equipment used in the preparation unit 6. Design of the preparation unit 7. Cooking units 8. Equipment used in cooking units 9. Oven and pot types 10. Waiting units of ready-to-service products 11. Vehicles used in standby units 12. Dishwashing units 13. The location and design of the warehouse in kitchen design 14. Matters to be considered in kitchen management | ||
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No Effect | 1 Lowest | 2 Average | 3 Highest |
Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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Program Outcomes | |||||||||||||||
1) Has advanced theoretical and applied knowledge required by the basic field of nursing. | |||||||||||||||
2) Nursing care is carried out in line with scientific research, evidence, developing technology and current health policies. | |||||||||||||||
3) Performs nursing practices in line with professional principles and standard | |||||||||||||||
4) Uses critical thinking, problem solving and decision making skills in nursing care. | |||||||||||||||
5) Provides health education and counseling to the individual, family and community | |||||||||||||||
6) In line with his managerial role, he monitors the management activities individually and as a team member | |||||||||||||||
7) Takes part in research, projects and activities in cooperation with the health team and other disciplines with a sense of social responsibility. | |||||||||||||||
8) Develops a behavior that adopts lifelong learning and is open to development | |||||||||||||||
9) Reaches international literature and communicates verbally and in writing by using a foreign language in the field of nursin | |||||||||||||||
10) Participates in national and international meetings and trainings related to his/her field. | |||||||||||||||
11) Collaborates interdisciplinary as a member of the healthcare team. | |||||||||||||||
12) Communicates effectively, both written and verbal | |||||||||||||||
13) Acts in accordance with social values and legal regulations | |||||||||||||||
14) Behaving in accordance with professional ethical principles and values, sets an example for her colleagues and society. | |||||||||||||||
15) Believes in Holistic Health Care Philosophy |
Q & A | |
Case Problem Solving/ Drama- Role/ Case Management | |
Laboratory | |
Quantitative Problem Solving | |
Fieldwork | |
Group Study / Assignment | |
Individual Assignment | |
WEB-based Learning | |
Internship | |
Practice in Field | |
Project Preparation | |
Report Writing | |
Seminar | |
Supervision | |
Social Activity | |
Occupational Activity | |
Occupational Trip | |
Application (Modelling, Design, Model, Simulation, Experiment et.) | |
Reading | |
Thesis Preparation | |
Field Study | |
Student Club and Council Activities | |
Other | |
Logbook | |
Interview and Oral Conversation | |
Research | |
Watching a movie | |
Bibliography preparation | |
Oral, inscribed and visual knowledge production | |
Taking photographs | |
Sketching | |
Mapping and marking | |
Reading maps | |
Copying textures | |
Creating a library of materials | |
Presentation |
Semester Requirements | Number of Activities | Level of Contribution |
Attendance | % 0 | |
Laboratory | % 0 | |
Application | % 0 | |
Practice Exam | % 0 | |
Quizzes | % 0 | |
Homework Assignments | % 0 | |
Presentation | % 0 | |
Project | % 0 | |
Special Course Internship (Work Placement) | % 0 | |
Field Study | % 0 | |
Article Critical | % 0 | |
Article Writing | % 0 | |
Module Group Study | % 0 | |
Brainstorming | % 0 | |
Role Playing + Dramatizing | % 0 | |
Out of Class Study | % 0 | |
Preliminary Work, Reinforcement | % 0 | |
Application Repetition etc. | % 0 | |
Homework (reading, writing, watching movies, etc.) | % 0 | |
Project Preparation + Presentation | % 0 | |
Report Preparation + Presentation | % 0 | |
Presentation / Seminar Preparation + Presenting | % 0 | |
Oral examination | % 0 | |
Midterms | 1 | % 40 |
Final | 1 | % 60 |
Report Submission | % 0 | |
Bütünleme | % 0 | |
Kanaat Notu | % 0 | |
Committee | % 0 | |
Yazma Ödev Dosyası | % 0 | |
Portfolio | % 0 | |
Take-Home Exam | % 0 | |
Logbook | % 0 | |
Discussion | % 0 | |
Participation | % 0 | |
total | % 100 | |
PERCENTAGE OF SEMESTER WORK | % 40 | |
PERCENTAGE OF FINAL WORK | % 60 | |
total | % 100 |
Activities | Number of Activities | Workload |
Course Hours | 14 | 42 |
Laboratory | ||
Application | ||
Practice Exam | ||
Special Course Internship (Work Placement) | ||
Field Work | ||
Study Hours Out of Class | 14 | 42 |
Article Critical | ||
Article Writing | ||
Module Group Study | ||
Brainstorming | ||
Role Playing + Dramatizing | ||
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) | ||
Homework (reading, writing, watching movies, etc.) | ||
Project Preparation + Presentation | ||
Report Preparation + Presentation | ||
Presentation / Seminar Preparation + Presenting | ||
Oral examination | ||
Preparing for Midterm Exams | 14 | 28 |
MIDTERM EXAM (Visa) | 14 | 14 |
Preparing for the General Exam | 14 | 28 |
GENERAL EXAM (Final) | 14 | 14 |
Participation | ||
Discussion | ||
Portfolio | ||
Take-Home Exam | ||
Logbook | ||
Total Workload | 168 | |
ECTS (30 saat = 1 AKTS ) | 5 |