Information Package / Course Catalogue
Cuisine Services
Course Code: HOM440
Course Type: Area Elective
Couse Group: First Cycle (Bachelor's Degree)
Education Language: Turkish
Work Placement: N/A
Theory: 6
Prt.: 24
Credit: 18
Lab: 0
ECTS: 30
Objectives of the Course

Accommodation companies in the food and beverage operations established or independently, accommodation establishments and restaurants are independently operated business providing appropriate materials delivery to the preparation of food in their kitchens, theoretical and practical weight and better equipped to reach the goals is to ensure that students' cognitive knowledge.

Course Content

Accommodation companies in the food and beverage operations established or independently, accommodation establishments and restaurants are independently operated business providing appropriate materials delivery to the preparation of food in their kitchens, theoretical and applied mainly to provide information.

Name of Lecturer(s)
Learning Outcomes
1.1. Food and beverage industry Cuisine recognition.
2.Kitchen management and organizational structure of the clutch.
3.To see the different types of cuisines.
4.4. Knowledge of food production techniques.
5.5. Food and beverage enterprises in the kitchen to protect health information and health information.
Recommended or Required Reading
1.Mutfak Yönetimi Prof. Dr. Ahmet Aktaş, Doç. Dr. Bahattin Özdemir
Weekly Detailed Course Contents
Week 1 - Theoretical
Kitchen definition, types, staff and amenities
Week 1 - Preparation Work
Reading
Week 2 - Theoretical
International soups are made
Week 2 - Preparation Work
Reading
Week 3 - Theoretical
Appetizers and hors d'oeuvres made
Week 3 - Preparation Work
Reading
Week 4 - Theoretical
Varieties of meat and production of the products
Week 4 - Preparation Work
Reading
Week 5 - Theoretical
Varieties of meat and production of the products
Week 5 - Preparation Work
Reading
Week 6 - Theoretical
Foods made with sea food
Week 6 - Preparation Work
Reading
Week 7 - Theoretical
Foods made with sea food
Week 7 - Preparation Work
Reading
Week 8 - Theoretical
Varieties of sauce made
Week 8 - Preparation Work
Reading
Week 9 - Intermediate Exam
Exam
Week 10 - Theoretical
Vegetarian cuisine features the application
Week 10 - Preparation Work
Reading
Week 11 - Theoretical
Diet cuisine features the application
Week 11 - Preparation Work
Reading
Week 12 - Theoretical
Implementation of several kinds of bread
Week 12 - Preparation Work
Reading
Week 13 - Theoretical
To dairy desserts
Week 13 - Preparation Work
Reading
Week 14 - Theoretical
Dough made desserts
Week 14 - Preparation Work
Reading
Week 15 - Theoretical
Revision
Week 15 - Preparation Work
Reading
Week 16 - Final Exam
Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Attending Lectures1%20
Practice1%30
Midterm Examination1%20
Final Examination1%30
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory60848
Lecture - Practice1808144
Laboratory30018540
Midterm Examination1088
Final Examination1088
TOTAL WORKLOAD (hours)748
Contribution of Learning Outcomes to Programme Outcomes