Bachelor TR-NQF-HE: Level 6 QF-EHEA: First Cycle EQF-LLL: Level 6

General Information about the Course

Course Code: GCA 111
Course Title: Food and Beverage Culture
Course Semester: 1. Semester / Fall
Course Credits:
Theoretical Practical Credit ECTS
3 0 3 3
Language of instruction: EN
Prerequisite of the course: No
Type of course: Necessary
Level of course:
Bachelor TR-NQF-HE:6. Master`s Degree QF-EHEA:First Cycle EQF-LLL:6. Master`s Degree
Course Lecturer(s): Demet Tüzünkan

Purpose and content of the course

Course Objectives: To comprehend the methods of serving food and beverages.
Course Objective: To know the organization of the food and beverage service, the principles of the food and beverage service, the tools used in the food and beverage service, the preparation studies in the food and beverage service and the food and beverage service methods.
Mode of Delivery:

Learning Outcomes

Knowledge (Described as Theoritical and/or Factual Knowledge.)
  1) "1. Knows the types of service. 2. Knows how to open covers and table design. 3. Knows the features and usage of the tools used in the service. 4. Knows the service steps."
Skills (Describe as Cognitive and/or Practical Skills.)
  1) "1. Lists the food and beverage service organization chart. 2. Lists the rules to be followed in food and beverage service. "
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. Uses the tools used in food and beverage service correctly. "

Course Topics

Week Subject
Related Preparation Pekiştirme
1) 1. Historical development of food and beverage services and businesses providing food and beverage services 2.Organizational structure in food and beverage businesses 3. Equipment and equipment related to production and service in food and beverage businesses 4. Hall layout in catering establishments 5.Table cloth, cover cover, molton, foam cover usage purposes and laying, collecting applications 6. Napkin types and usage areas, napkin folding applications 7. Cover types and characteristics 8. Cover opening applications 9. Plate and tray transport methods 10. Plate and tray handling applications 11.French style service system and its features 12. English style service system and its features 13. Russian style service system and its features 14. American style service system and its features
References: "1.Sökmen, A. (2011). Yiyecek ve İçecek Servisi. Ankara: Detay Yayıncılık.
2.Yılmaz, Y. (2016). Otel ve Yiyecek İçecek İşletmelerinde Ziyafet Organizasyonu ve Yönetimi. Ankara: Detay Yayıncılık.
3.Altınel, H. (2017). Banket ve Servis Yönetimi. Ankara: Detay Yayıncılık.
4.Yılmaz, Y. (2014). Konaklama ve Ağırlama İşletmelerinde Servis Tekniği ve Yönetimi. Ankara: Detay Yayıncılık"

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
Ders Öğrenme Kazanımları




Program Outcomes
1) Recognizes educational resources and culinary tools in the field of gastronomy.
2) Defines the working areas and responsibilities of the personnel in a food and beverage business.
3) Defines the occupational safety rules in the working environment.
4) By understanding the physical and chemical events behind cooking, she/he knows in advance the effects of the methods she/he uses on food.
5) Develops creative menus
6) Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
7) Recognizes and promotes national cuisine culture.
8) Designs menus within the framework of professional ethics and health rules.
9) She/He takes responsibility for everything from the recipe to the presentation of the food in the kitchen.
10) Develop a positive attitude towards lifelong learning, use knowledge effectively.
11) By using Turkish correctly, he/she has a command of his/her mother tongue.
12) Recognizes the concepts of teamwork and time management.
13) Develops cooking techniques.
14) It carries out economic activities such as marketing and cost analysis of a business related to the field of gastronomy.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Quantitative Problem Solving
Group Study / Assignment
Individual Assignment
WEB-based Learning
Practice in Field
Project Preparation
Report Writing
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Thesis Preparation
Field Study
Student Club and Council Activities
Interview and Oral Conversation
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Mapping and marking
Reading maps
Copying textures
Creating a library of materials

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
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
total % 100

Calculation of Workload and ECTS Credits

Activities Number of Activities Workload
Course Hours 14 28
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
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
Take-Home Exam
Total Workload 112
ECTS (30 saat = 1 AKTS ) 3