Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | LÜTFİ BUYRUK (buyruk@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | SERKAN ZARO, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| To gain knowledge and skills about planning, organization, production, cost control, food safety and hygiene, occupational health and safety processes in the kitchen. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Knows the basic principles, concepts and theories related to kitchen management. |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation. |
Examination |
| LO-2 | Gain information about food safety management systems. |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-3 Understand and apply the principles of nutrition and food science in the field of gastronomy and culinary arts. PO-4 Identify and practice national and international food safety standards. |
Examination |
| LO-3 | Knows the potential problems that may occur in the food cycle and develops solutions for these problems. |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-12 Identify all stages of food & beverage production process, from purchasing to serving, and solve the potential problems that may occur in these stages. PO-19 Understand and apply management theories and practices in order to effectively run a food and beverage operation. |
Examination |
| LO-4 | Know the productivity in kitchen management. |
PO-1 Have a comprehensive and systematic understanding of concepts, principles, theories and facts related to hospitality and tourism industry and understand the role of gastronomy and culinary arts within the context of hospitality and tourism industry. PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-12 Identify all stages of food & beverage production process, from purchasing to serving, and solve the potential problems that may occur in these stages. |
Examination |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| The concept of the kitchen and the historical development of the kitchen, the management and organization of the kitchen, kitchen planning, kitchen equipment, production and cost control process in the kitchen, food safety and hygiene, occupational health and safety, automation systems used in the kitchen. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Kitchen concept and history of cuisine. | Verbal presentation, discussion |
| 2 | Cooking and nutrition in ancient times. The development of commercial kitchens. | Verbal presentation, discussion |
| 3 | Businesses that provide culinary services. | Verbal presentation, discussion |
| 4 | Types of kitchen and their features | Verbal presentation, discussion |
| 5 | Management and organization of the kitchen | Verbal presentation, discussion |
| 6 | Kitchen Planning | Verbal presentation, discussion |
| 7 | Basic sections in the kitchen | Verbal presentation, discussion |
| 8 | mid-term exam | |
| 9 | Equipment used in the kitchen | Verbal presentation, discussion |
| 10 | Equipment purchasing, cleaning and maintenance | Verbal presentation, discussion |
| 11 | Production process in the kitchen | Verbal presentation, discussion |
| 12 | Cost control process in the kitchen | Verbal presentation, discussion |
| 13 | Food safety and hygiene in the kitchen | Verbal presentation, discussion |
| 14 | Occupational health and safety in the kitchen | Verbal presentation, discussion |
| 15 | Automation systems used in the kitchen | Verbal presentation, discussion |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Buyruk, L. (2021), Konaklama ve Yiyecek İçecek İşletmelerinde Mutfak Yönetimi, Detay Yayıncılık, Ankara. | |
| 2 | A Aktaş, B Özdemir - (2007). Otel işletmelerinde mutfak yönetimi, Detay Yayıncılık, Ankara. | |
| 3 | Türkan, C. (2009). Mutfak Hizmetleri Yönetimi. (3. Baskı). Cemal Türkan Yayınları | |
| 4 | Gökdemir, A. (2009). Mutfak Hizmetleri Yönetimi. (3. Baskı). Ankara: Detay Yayıncılık | |
| Required Course instruments and materials | ||
| Computer, Projection | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 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 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 1 | 10 | 10 |
| b) Search in internet/Library | 3 | 3 | 9 |
| 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 | 4 | 3 | 12 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 5 | 3 | 15 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||