Information Package / Course Catalogue - Adnan Menderes University

General Information Unit Staff Academic Information Programme Outcomes Course Structure Diagram Contact Information

Person Responsible for Information Package

Prof. Abdullah TANRISEVDİ

Prof. Gül ERBAY ASLITÜRK

Prof. Güntekin ŞİMŞEK

Prof. Osman Eralp ÇOLAKOĞLU

Prof. Osman Nuri ÖZDOĞAN

Prof. Ülker ÇOLAKOĞLU

Prof. Vehbi Uğur TANDOĞAN

Assoc. Prof. Gülnur KARAKAŞ TANDOĞAN

Assoc. Prof. Hakan ATAY

Assoc. Prof. Melek Ece ÖNCÜER ÇİVİCİ

Assoc. Prof. Tuğrul AYYILDIZ

Assoc. Prof. Vedat ACAR

Ins. Burhanettin DEMİR

Ins. Ergün EFENDİ

Ins. Fisun KARABURUN

Ins. Funda SÖNMEZATEŞ

Ins. Şebnem GÜNAYDIN

Lec. Battal OĞUZ

Lec. Fatih EPİK

Lec. Hüseyin Erhan ALTUN

Lec. Banu ŞİMŞEK

Lec. Cihan YILMAZ

Lec. Fatma KARAGÖZ

Lec. Kardelen Eda ESKİN

Lec. Mahmut EFENDİ

Lec. Muharrem Tuğcan İNAN

Lec. Ömer Faruk ALP

Lec. Saime Alev TOPÇU

Lec. Şükran ATLI

Culinary Management

Course Code	: YHM346
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

Objectives of the Course

To gain basic knowledge about the historical development of kitchen, management, organization and kitchen management concepts.

Course Content

Basic kitchen production knowledge. cleaning, health, hygiene, food safety systems, basic menu knowledge, production costs and food cycle.

Name of Lecturer(s)

Learning Outcomes

1.	To have knowledge about the history of the kitchen and Turkish cuisine
2.	To have knowledge about kitchen organization.
3.	To have knowledge about menu management.
4.	To have information about food production costs and food cycle.
5.	To have information about nutrition and food groups.

Recommended or Required Reading

1.	MUTFAK UYGULAMALARI İşletme ve Eğitim Rehberi (Sibel Önçel, Osman Güldemir, Önder Yayla)

Weekly Detailed Course Contents

Week 1 - Theoretical

Historical development of the kitchen

Week 2 - Theoretical

Historical development of Turkish cuisine

Week 3 - Theoretical

Social functions of food today

Week 4 - Theoretical

Kitchen management and kitchen manager concepts

Week 5 - Theoretical

Factors affecting productivity in kitchen management

Week 6 - Theoretical

Reasons for executive inefficiency in kitchen services

Week 7 - Theoretical

Relations of the kitchen with other departments

Week 8 - Theoretical

Job descriptions of the employees in the kitchen organization

Week 9 - Intermediate Exam

Mid term exam

Week 10 - Theoretical

Kitchen plan and physical properties

Week 11 - Theoretical

Kitchen safety

Week 12 - Theoretical

Definition and origin of the menu

Week 13 - Theoretical

Food production costs and food cycle

Week 14 - Final Exam

Final exam

Assessment Methods and Criteria

Type of Assessment	Count	Percent
Midterm Examination	1	%40
Final Examination	1	%70

Workload Calculation

Activities	Count	Preparation	Time	Total Work Load (hours)
Lecture - Theory	14	1	2	42
Assignment	2	8	0	16
Midterm Examination	1	4	1	5
Final Examination	1	10	1	11
TOTAL WORKLOAD (hours)				74

Contribution of Learning Outcomes to Programme Outcomes