Information Package / Course Catalogue
| Course Code | : AŞL103 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
This lesson aims to introduce the gastronomy and kitchen to the first year students, to teach the establishment phases of a kitchen, departments, kitchen employees and their duties, purchasing methods and storage methods.
Kitchen layout criteria Kitchen departments Kitchen procurement Storage methods in the kitchen Kitchen employees and duties Communications in the kitchen Uniforms and items
| Ins. Okan Umut ŞİMŞEK |
| Lec. Ahu SEZGİN |
| 1. | Learn to gastronomy history |
| 2. | Learn to Purchasing, acceptance, storing and production in kitchen |
| 3. | Learn to kitchen department |
| 4. | Learn to kitchen staff |
| 5. | Learn to uniforms |
| 1. | Food and beverage management |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 2 | 20 | 2 | 44 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 20 | 1 | 21 |
| TOTAL WORKLOAD (hours) | 104 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | |
OÇ-1 | 5 | 4 | 5 | 4 | 3 | 4 | 5 | 3 | 5 | 5 | 5 | 5 | 5 |
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OÇ-4 | |||||||||||||
OÇ-5 | |||||||||||||