| GASTRONOMY AND CULINARY ARTS | |||||
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| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General Information about the Course
| Course Code: | GMS402 | ||||||||
| Course Title: | Vocational Education in Gastronomy | ||||||||
| Course Semester: | 8. Semester / Spring | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Prerequisite of the course: | No | ||||||||
| Type of course: | Mezuniyet | ||||||||
| Level of course: |
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| Course Lecturer(s): | Prof. Dr. Burak MİL |
Purpose and content of the course
| Course Objectives: | By receiving training outside the institution; To experience industrial kitchen operation and teamwork, to understand kitchen planning and management, including menu revisions in businesses. |
| Course Objective: | To ensure that they use all equipment used in the kitchen effectively, learn different cooking techniques and prepare all the dishes on the menu. To understand how industrial kitchens operate by learning the organization, production processes, hygiene standards and quality control systems of large kitchens. Working with the kitchen team, improving communication skills, taking responsibility and learning to act as part of the team. To learn menu planning processes, cost control and customer satisfaction by observing menu revisions in businesses. Gaining knowledge and experience on issues such as managing kitchen operations, personnel planning, stock management and purchasing. To prepare them for business life after graduation and to enable them to follow the developments in the sector. |
| Mode of Delivery: | Face to face |
Learning Outcomes
| Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
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1) Gain detailed information about the usage areas, cleaning and maintenance of different types of kitchen equipment.
Gains knowledge about different cooking methods, temperatures, cooking times and results.
Obtains information on issues such as food hygiene standards, cross-contamination prevention, food poisoning risks and the HACCP system.
Gains information on topics such as menu creation processes, nutritional values, cost analysis, seasonal product use and customer preferences.
Gains information on issues such as stock management, personnel planning, purchasing, cost control and waste management.
Learns about different culinary cultures, history of dishes, presentation techniques and garnishes. |
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| Skills (Describe as Cognitive and/or Practical Skills.) | ||
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1) Acquires the ability to prepare various dishes using different cooking techniques.
Acquires the ability to use kitchen equipment safely and effectively.
Acquires the ability to clean, chop, measure and combine foods correctly.
Acquires the ability to create original menus by combining different flavors.
Acquires the ability to produce fast and effective solutions to problems that arise in the kitchen.
Acquires the ability to achieve common goals by working in harmony with other kitchen employees. |
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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) Completes assigned tasks on time and completely, is responsible for mistakes and bears the consequences.
Communicates effectively with the kitchen team, understands instructions correctly and provides feedback.
Becomes willing to learn new knowledge and skills, adapts to changing conditions and improves himself.
Develops new flavors and presentation ideas and personalizes existing recipes.
Stays calm in a busy work schedule and makes the right decisions under pressure.
Pays attention to food safety and hygiene rules and provides a clean and orderly working environment. |
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Course Topics
| Week | Subject | ||
| 1) | External Active Practical | ||
| 2) | External Active Practical | ||
| 3) | External Active Practical | ||
| 4) | External Active Practical | ||
| 5) | External Active Practical | ||
| 6) | External Active Practical | ||
| 7) | External Active Practical | ||
| 8) | External Active Practical | ||
| 9) | External Active Practical | ||
| 10) | External Active Practical | ||
| 11) | External Active Practical | ||
| 12) | External Active Practical | ||
| 13) | External Active Practical | ||
| 14) | External Active Practical | ||
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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 | ||
| Laboratory | ||
| Application | 14 | 420 |
| Practice Exam | ||
| Special Course Internship (Work Placement) | ||
| Field Work | 14 | 378 |
| Study Hours Out of Class | 14 | 28 |
| 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 | 14 | 70 |
| Presentation / Seminar Preparation + Presenting | ||
| Oral examination | ||
| Preparing for Midterm Exams | 7 | 14 |
| MIDTERM EXAM (Visa) | 1 | 1 |
| Preparing for the General Exam | 7 | 14 |
| GENERAL EXAM (Final) | 1 | 1 |
| Participation | ||
| Discussion | ||
| Portfolio | ||
| Take-Home Exam | ||
| Logbook | ||
| Total Workload | 926 | |
| ECTS (30 saat = 1 AKTS ) | 30 | |