| GASTRONOMY AND CULINARY ARTS | |||||
|---|---|---|---|---|---|
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General Information about the Course
| Course Code: | GMS106 | ||||||||
| Course Title: | Kitchen Design and Management | ||||||||
| Course Semester: | 2. Semester / Spring | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Prerequisite of the course: | No | ||||||||
| Type of course: | Necessary | ||||||||
| Level of course: |
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| Course Lecturer(s): | Hilal KESKİN |
Purpose and content of the course
| 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: |
Learning Outcomes
| Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
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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.) | ||
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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.) | ||
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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. " |
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Course Topics
| 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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Ders - Program Öğrenme Kazanım İlişkisi
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Ders Öğrenme Kazanımları | 1 |
2 |
3 |
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| Program Outcomes | |||||||||||
| 1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts. | |||||||||||
| 2) PO2: Conducts kitchen management and operations independently. | |||||||||||
| 3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level. | |||||||||||
| 4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures. | |||||||||||
| 5) PO 5: Provides leadership and takes responsibility in teamwork. | |||||||||||
| 6) POÇ 6: Applies food safety, hygiene and sanitation rules. | |||||||||||
| 7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations. | |||||||||||
| 8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts. | |||||||||||
| 9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas. | |||||||||||
| 10) POÇ 10: Uses information and communication technologies, software and tools in the field. | |||||||||||
| 11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life. | |||||||||||
Course Teaching, Learning Methods
| 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 |
Evaluation System
| 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 |
| Practical Final | % 0 | |
| Report Submission | % 0 | |
| Bütünleme | % 0 | |
| Bütünleme Pratik | % 0 | |
| Kanaat Notu | % 0 | |
| Committee | % 0 | |
| Yazma Ödev Dosyası | % 0 | |
| Portfolio | % 0 | |
| Take-Home Exam | % 0 | |
| Logbook | % 0 | |
| Participation | % 0 | |
| Discussion | % 0 | |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 40 | |
| PERCENTAGE OF FINAL WORK | % 60 | |
| total | % 100 | |
Calculation of Workload and ECTS Credits
| 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 | |