| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | ASP10120168410 | KITCHEN PLANNING | Compulsory | 1 | 1 | 4 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| This course aims to practice hygiene sanitation rules, to select the sources of food items and to acquire qualifications for kitchen design. |
| Name of Lecturer(s) |
| Öğr. Gör. Meryem SET |
| Learning Outcomes |
| 1 | Doing personal care | | 2 | Doing personal care | | 3 | Preparing for the job | | 4 | Preparing for the job | | 5 | Implementing hygiene and sanitation rules |
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| Mode of Delivery |
| Evening Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| General safety precautions in kitchen
Mutfağın physical Body cleaning
Wearing work clothes
Food hygiene
The importance of feeding
Food groups
features
Mutfağın sections
Cold and dry tanks
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| Weekly Detailed Course Contents |
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| 1 | Body cleaning | | | | 2 | Wearing work clothes | | | | 3 | Food hygiene
Working environment hygiene | | | | 4 | Nutrition and food items | | | | 5 | Food items | | | | 6 | inspired groups and portion sizes | | | | 7 | General safety precautions in kitchen | | | | 8 | MIDTERM EXAM | | | | 9 | Physical properties of mutfağ
Planning of main kitchen, hot kitchen production area
Vegetable preparation planning | | | | 10 | Planning the production area of cold kitchen, breakfast kitchen | | | | 11 | Scheduling of the shop floor | | | | 12 | Planning the production area of banquet and institution kitchen | | | | 13 | Planning of A la carte kitchen production area
Planning kitchen area of room service
| | | | 14 | Planning of pie and bread production area | | | | 15 | Planning of cold and dry warehouses | | | | 16 | Final exam | | |
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| Recommended or Required Reading |
| Kitchen Management in Hotel Establishments (Prof. Dr. Ahmet AKTAŞ, Associate Prof. Dr. Bahattin ÖZDEMİR)
Hotels, restaurants, cafes
Internet
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | None |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 14 | 4 | 56 |
| Self Study | 14 | 4 | 56 |
| Individual Study for Mid term Examination | 3 | 1 | 3 |
| Individual Study for Final Examination | 3 | 1 | 3 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 4 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | | LO2 | 4 | 3 | 3 | 4 | 3 | 3 | 3 | 3 | 3 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 3 | 3 | 4 | | LO3 | 4 | 4 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 3 | 4 | 4 | 4 | 3 | | LO4 | 3 | 3 | 4 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 3 | 4 | 4 | 4 | 4 | 4 | 3 | 4 | 4 | | LO5 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 3 | 4 | 4 | 3 |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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