Information Package / Course Catalogue
| Course Code | : YHM449 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : English |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
To gain basic knowledge about the historical development of kitchen, management, organization and kitchen management concepts.
Basic kitchen production knowledge. cleaning, health, hygiene, food safety systems, basic menu knowledge, production costs and food cycle.
| 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. |
| 1. | MUTFAK UYGULAMALARI İşletme ve Eğitim Rehberi (Sibel Önçel, Osman Güldemir, Önder Yayla) |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
| 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 | |||
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 | PÇ-16 | |
OÇ-1 | 5 | 5 | 5 | 5 | 5 | 5 | 2 | 5 | 5 | 1 | 5 | 5 | ||||
OÇ-2 | 5 | 5 | 5 | 5 | 5 | 5 | 2 | 5 | 5 | 1 | 5 | 5 | ||||
OÇ-3 | 5 | 5 | 5 | 5 | 5 | 5 | 2 | 5 | 5 | 1 | 5 | 5 | ||||
OÇ-4 | 5 | 5 | 5 | 5 | 5 | 5 | 2 | 5 | 5 | 1 | 5 | 5 | ||||
OÇ-5 | 5 | 5 | 5 | 5 | 5 | 5 | 2 | 5 | 5 | 1 | 5 | 5 | ||||