| GASTRONOMY AND CULINARY ARTS (ENGLISH) | |||||
|---|---|---|---|---|---|
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | GCA101 | ||||||||
| Course Title: | Food and Beverage Culture | ||||||||
| Course Semester: | 1. Semester / Fall | ||||||||
| Course Credits: |
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| Language of instruction: | EN | ||||||||
| Prerequisite of the course: | No | ||||||||
| Type of course: | Necessary | ||||||||
| Level of course: |
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| Course Lecturer(s): | Demet Tüzünkan |
| 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: |
| Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
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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." |
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| Skills (Describe as Cognitive and/or Practical Skills.) | ||
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1) "1. Lists the food and beverage service organization chart.
2. Lists the rules to be followed in food and beverage service.
" |
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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. Uses the tools used in food and beverage service correctly.
" |
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| Week | Subject | ||
| 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 | ||
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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) 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. | ||||||||||||||
| 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 | 28 |
| Laboratory | ||
| Application | ||
| Practice Exam | ||
| Special Course Internship (Work Placement) | ||
| Field Work | ||
| Study Hours Out of Class | ||
| 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 | 112 | |
| ECTS (30 saat = 1 AKTS ) | 3 | |