PSYCHOLOGY
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: 6. Semester / Spring
Course Credits:
Theoretical Practical Credit ECTS
3 0 3 5
Language of instruction: TR
Prerequisite of the course: No
Type of course: Non-Departmental Elective
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 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.)
  1) 1. Understands the types and sections of cuisine. 2. Knows the equipment and materials to be used in kitchen applications.
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.
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. "

Course Topics

Week Subject
Related Preparation Pekiştirme
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
References: 1. Gökdemir, A. (2009). Mutfak Hizmetleri Yönetimi. Ankara: Detay Yayıncılık

Ders - Program Öğrenme Kazanım İlişkisi

No Effect 1 Lowest 2 Average 3 Highest
       
Ders Öğrenme Kazanımları

1

2

3

Program Outcomes
1) Absorbs concepts related to all sub-fields of psychology (Clinical Psychology, Developmental Psychology, Industrial-Organizational Psychology, Health Psychology, Forensic Psychology, Learning Psychology, Social Psychology, Neuropsychology, Sports Psychology, etc.).
2) Explains the theories of psychology and human behavior based on theoretical foundations.
3) Explains the substructures of human and animal cognitive processes in the nervous system.
4) Conducts independent research within the framework of scientific principles.
5) Examines the emergence of psychology as a discipline, its development, and the process of decomposition into sub-fields in a historical perspective.
6) Applies the basic principles of psychological assessment.
7) Comprehends the cognitive, emotional and behavioral characteristics of people in working life.
8) Conducts scientific research for problems related to the subjects he/she is interested in.
9) Applies group dynamics and techniques that form the basis of the human-to-human communication process.
10) Learns contemporary information-processing and professional devices.
11) Evaluates human behavior in society in both ordinary and extraordinary situations.
12) Transforms the basic ethics, principles, values and rules of psychology into behavior.

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
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

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