Information Package / Course Catalogue
Course Code: 
Course Type: 
Couse Group: 
Education Language: 
Work Placement: 
Theory: 0
Prt.: 0
Credit: 0
Lab: 0
ECTS: 
Objectives of the Course

Course Content

Name of Lecturer(s)
Learning Outcomes
1.Maintaining quality at buying and storing food
2.Maintaining quality at preparing food and serving
3.Managing quality in the kitchen
4. Understands and applies quality management systems
5.Interpret quality techniques, methods and models in organizational perspective
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
The importance and the purpose of quality control and quality managment at kitchen.
Week 2 - Theoretical
Basic principles of HACCP systems
Week 3 - Theoretical
The application stages of HACCP system at kitchen
Week 4 - Theoretical
Taking sample from food
Week 5 - Theoretical
The quality criteria points to be considered on buying food
Week 6 - Theoretical
Storing food, kinds and qualities of stores
Week 7 - Theoretical
Methods and principles of food storage
Week 8 - Theoretical
Methods and principles of food storage/ Exam
Week 9 - Theoretical
Additives and cold storage
Week 10 - Theoretical
Freeze storage
Week 11 - Theoretical
Withering storage
Week 12 - Theoretical
Heat treatment storage
Week 13 - Theoretical
Controlled and atmosphere modified storage
Week 14 - Theoretical
Irradiation storage
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Reading141014
Midterm Examination1415
Final Examination1415
TOTAL WORKLOAD (hours)52
Contribution of Learning Outcomes to Programme Outcomes