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Course Description

Course Code Semester Teoric Credit ECTS
MANAGEMENT OF KITCHEN SERVICES TOP 308 3 2 + 1 3 4
Prerequisite Courses ---
Recommended Elective Courses
Course Language Türkçe
Level of the Course Önlisans
Course Type ZORUNLU
Course Coordinator Öğr. Gör. TANER ÖZTÜRK
Instructor Öğr. Gör. HİKMET GENÇ
Öğr. Gör. TANER ÖZTÜRK
Course Assistants
Course Category Alanına Uygun Temel Öğretim
Course Objective
To inform the students about management and organization of kitchen, food production, cleanliness, health and hygiene conditions, menu and food groups, food production costs and basic cooking methods.
Course Content
Introduction to kitchen, kitchen management, cleanliness and health in a kitchen, classification of foodstuff according to nutrition values, food production costs, purchasing and storing, long and short-term prevention methods.
Learning Outcomes of the Course Teaching Methods Measurement Methods
1 - Having enough educational background in Law, Accountancy, Basic Business Administration, Management and in issues related to his/her field, acquiring conceptual and applied knowledge 3 - 8 - 10 - 2 - 1 - F - C - B - A -
2 - Bu using the basic knowledge and skills acquired in his/her field of study, to have the ability to evaluate and interpret the data, to define and analyze the problems, to make solution suggestions based on evidence and proofs 10 - 8 - 3 - 2 - 1 - B - A - C -
3 - To choose and use efficiently contemporary techniques and means as well as information technologies required for the applications related to the field of study 10 - 8 - 3 - 2 - 1 - C - A -
4 - To have the capability to design, plan and realize the projects by using the vocational settings and tools in the related field of study 1 - 10 - 8 - 3 - 2 - F - C - B - A -
5 - To gain the ability to produce solutions to unforeseen situations, take responsibility in teams and to have the skill to conduct individual works 8 - 3 - 2 - 1 - 10 - F - C - B - A -
6 - To have a command of communication skills and foreign language in order to communicate efficiently and follow the latest developments in his/her field of study 10 - 8 - 3 - 2 - 1 - F - C - B - A -
7 - To achieve an awareness of the necessity of lifelong learning and consistently self-improving besides of following the developments in science and technology 10 - 8 - 3 - 2 - 1 - F - C - B - A -
Teaching Methods: 10:Brain Storming 8:Group Study 3:Discussion 2:Question-Answer 1:Lecture
Measurement Methods: F:Performance Task C:Homework B:Oral Exam A:Testing

Course Flow

Week Topics Preliminary
12 Food production costs
13 Nutrition, food groups and importance of the nutrition
14 Basic cooking methods that are used in the international kitchens
11 Menu (classical menu and modern menu)
10 Menu (menu planning, menu presentation and menu content
9 Mid-term exam
8 Food protection systems; HACCP, GMP
1 Kitchen description and development
2 Management and organization of kitchen (the relationship among the kitchen and the other departments – small, medium and large kitchen organizations
3 Management and organization of kitchen (job descriptions of kitchen personnel)
4 Basic kitchen production knowledge (kitchen plan and physical features of the kitchen)
4.HAFTA = MUTFAK YÖNETİMİ VE ORGANİZASYONU (GÖREV TANIMLARI)
5 Equipment and appliances used in the kitchen and kitchen security
6 Cleanliness, health, hygiene and food security systems in the kitchen
7 The factors that cause the food dirtiness and threat the food security, food intoxication and first aid

Resources

Lecture Notes
Course Resources

Document Sharing

4.HAFTA = MUTFAK YÖNETİMİ VE ORGANİZASYONU (GÖREV TANIMLARI)

Contribution of the Course to Program Outcomes

No Program Learning Outcomes Contribution Level
1 2 3 4 5
1 Legal, accounting, basic business, management, and space required to have sufficient infrastructure issues; gain theoretical and practical knowledge in these areas. X
2 By using the basic knowledge and skills acquired in his/her field of study, to have the ability to evaluate and interpret the data, to define and analyze the problems, to make solution suggestions based on evidence and proofs X
3 To choose and use efficiently contemporary techniques and means as well as information technologies required for the applications related to the field of study. X
4 To have the capability to design, plan and realize the projects by using the vocational settings and tools in the related field of study X
5 To gain the ability to produce solutions to unforeseen situations, take responsibility in teams and to have the skill to conduct individual works X
6 To have a command of communication skills and foreign language in order to communicate efficiently and follow the latest developments in his/her field of study X
7 To achieve an awareness of the necessity of lifelong learning and consistently self-improving besides of following the developments in science and technology. X
8 To have the consciousness of professional, social and universal ethics and responsibilities and show respect to historical values X
9 To be aware of Business Law, Job Security, environmental protection and quality concepts X
10 To become skillful at using computer hardware and software in a baseline level required by the field of study X
11 To gain application skills, by making on-the-spot checks regarding the processes related to his or her field both in public and private sectors X

Evaluation System

Contribution Level Order Percentage of Contribution
KisaSinav 1 10
Odev 1 15
AraSinav 1 60
Odev 2 15
Total 100
The Ratio of the Semester to Success 40
Final to Success Ratio 60
Total 100

ECTS Workload

Activity Sayısı Time (Hour) Total Workload (Hour)
Course Duration (Including the exam week: 16x Total course hours) 16 3 48
Hours for off-the-classroom study (Pre-study, practice) 16 1 16
Mid-terms 1 10 10
Quiz 2 5 10
Assignment 1 10 10
Final examination 1 15 15
Total Workload 109
Total Workload / 25 (h)Toplam İş Yükü /25(s) 4.36
ECTS Credit of the Course 4.36
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