Information Package / Course Catalogue
| Course Code | : TUİ441 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
Theoretical and practical study of the classical, and local Turkish cuisines. Turkish cuisine, the basic cooking techniques. Interpretation of the old recipes in the spirit of today's modern kitchen. Present study of practical features of the local cuisine of the Turks. Examination and investigation of important characteristics of world cuisine.
Theoretical and practical study of the classical, and local Turkish cuisines. Turkish cuisine, the basic cooking techniques. Interpretation of the old recipes in the spirit of today's modern kitchen. Present study of practical features of the local cuisine of the Turks. Investigation and research of world cuisine to teach the important features.
| Lec. Erdem BAYDENİZ |
| 1. | Food and beverage industry recognizes. |
| 2. | Food and beverage industry understand the structure of management and organization. |
| 3. | Food and beverage management learns the feasibility analysis. |
| 4. | Menu types and understand the issue of preparation. |
| 5. | Gain information about hygiene and sanitation, food and beverage. |
| 6. | Food and beverage service will have information about the general. |
| 7. | Food and beverage management and cost control, understand the purchase. |
| 8. | Food and beverage management learns to manage the kitchen. |
| 9. | Will have general information on nutrition. Food and beverage management and hospitality marketing understand the issues |
| 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 | 4 | 56 |
| Lecture - Practice | 10 | 0 | 1 | 10 |
| Assignment | 2 | 0 | 2 | 4 |
| Term Project | 1 | 0 | 1 | 1 |
| Midterm Examination | 1 | 0 | 1 | 1 |
| Final Examination | 1 | 0 | 1 | 1 |
| TOTAL WORKLOAD (hours) | 73 | |||
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 | PÇ-14 | PÇ-15 | |
OÇ-1 | 5 | ||||||||||||||
OÇ-2 | 5 | ||||||||||||||
OÇ-3 | 5 | ||||||||||||||
OÇ-4 | 5 | ||||||||||||||
OÇ-5 | 5 | ||||||||||||||
OÇ-6 | 5 | ||||||||||||||
OÇ-7 | 5 | ||||||||||||||
OÇ-8 | 5 | ||||||||||||||
OÇ-9 | 5 | ||||||||||||||