Information Package / Course Catalogue
| Course Code | : İKM203 |
| 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 | : 2 |
Students will be able to win with menu planning, menu costing and adequacy of preparing menu card in this course.
Concept and History of Gastronomy, Concept of Menu and Historical Development, Menu Types, Concept of Menu Planning, Creating Recipe, Cost and Price in Menu
| Lec. Erhan COŞKUN |
| 1. | Understanding information about Gastronomy and Menu |
| 2. | Learning Menu Planning |
| 3. | Learning the menu types |
| 4. | Understanding cost and pricing in the menu |
| 5. | To have detailed information about recipe creation |
| 1. | Menu management and menu planning |
| 2. | Food and Beverage Service - Prof. Dr. Mehmet Sarıışık |
| 3. | Management of Food and Beverage Service - Asst. Prof. Nilgün Sanalan Bilici - Prof. Dr. Gökalp Nuri Selçuk |
| 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 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 50 | |||
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 | 5 | 4 | 4 | 3 | 4 | 4 | 3 | 5 | 4 | 3 | 5 | 5 |
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