Information Package / Course Catalogue
| Course Code | : FE435 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : English |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
The aim of this course is to give information about food production for collective consumption and the principles of this subject.
Menu planning, food preparation and storage techniques in catering technology. Cleaning and disinfection, food poisoning, quality control in collective consumption.
| Lec. Edibe Seda ERTEN |
| 1. | To have information about the production technologies of ready meals |
| 2. | To learn planning and managing a menu |
| 3. | Identifying and preventing human health risks in catering industry |
| 4. | To have the ability to plan a kitchen-dining hall |
| 5. | To understand the occupational responsibilities in catering industry |
| 1. | Hazır Yemek Sistemleri. Mustafa Tayar, Canan Hecer. Dora Yayıncılık |
| 2. | Endüstriyel Yiyecek Üretimi. Fermani Maviş. Detay Yayıncılık |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %35 |
| Final Examination | 1 | %60 |
| Attending Lectures | 1 | %5 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 3 | 2 | 70 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 20 | 1 | 21 |
| TOTAL WORKLOAD (hours) | 102 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | |
OÇ-1 | 2 | 3 | 2 | ||||||||
OÇ-2 | 2 | 3 | 3 | 2 | 2 | ||||||
OÇ-3 | 4 | 4 | 4 | ||||||||
OÇ-4 | 2 | 3 | 2 | ||||||||
OÇ-5 | 4 | 4 | |||||||||