Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 1 / Spring Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | TOURISM AND HOTEL MANAGEMENT | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | FURKAN SOYSALDI (furkansoysaldi@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| This course is intended to manage the relevant departments to prepare foods in the kitchen. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | will be able to know basic information about kitchen and kitchen arts |
PO-12 Know and take active charge in applications as to menu planning, food production, cuisine services management, services, banquet organization applications made under food&beverage department in hotel managements. |
Examination |
| LO-2 | will be able to earn basic informations and skills about using kitchen equipments |
PO-12 Know and take active charge in applications as to menu planning, food production, cuisine services management, services, banquet organization applications made under food&beverage department in hotel managements. |
Examination |
| LO-3 | will be able to know informations about food safety |
PO-12 Know and take active charge in applications as to menu planning, food production, cuisine services management, services, banquet organization applications made under food&beverage department in hotel managements. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| kitchen products, food safety, purchasing, storage | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Basic Concepts Related to Kitchen and Kitchen Arts | lecture |
| 2 | skills and techniques | lecture, aplications |
| 3 | skills and techniques | lecture, aplications |
| 4 | Measures used in the kitchen | lecture |
| 5 | food safety | lecture |
| 6 | standard recipes and menu | lecture |
| 7 | Fundamental Material Science and Cooking Theories | lecture |
| 8 | mid-term exam | |
| 9 | Preparation of Materials and Kitchen organization | lecture |
| 10 | Basic Knowledge and Skills on the Use of Kitchen Equipment | lecture |
| 11 | Basic Knowledge and Skills on the Use of Kitchen Equipment | lecture |
| 12 | purchasing | lecture |
| 13 | storage | lecture |
| 14 | cost control | lecture |
| 15 | cost conrol | lecture, questions&answers |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Küçükaslan N. (2006), Mutfak Hizmetleri Yönetimi, Detay Yayıncılık, Ankara | |
| 2 | Öztaş K, Uçan H, (2002), Turizm Sektöründe Mutfak Hizmetleri, Nobel Yayıncılık, Ankara | |
| Required Course instruments and materials | ||
| laboratuary, book | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 40 | |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 60 | |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 5 | 14 | 70 |
| Outside Class | |||
| a) Reading | 3 | 2 | 6 |
| b) Search in internet/Library | 3 | 4 | 12 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 30 | 1 | 30 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 30 | 1 | 30 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 150 | ||