Information Package / Course Catalogue
| Course Code | : REH443 |
| 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 |
It is aimed at providing information about world cuisine after acquiring information on the subject of kitchen. By examining cultures of world famous kitchens, Famous dishes will be shown practically. Teamwork, Hygiene and layout will be comprehended. In addition to this, food purchasing, preliminary preparation (mise en place), cooking, decorating and presentation will be recognized.
Information will be given about world cuisine after acquiring information on the subject of kitchen. By examining cultures of world famous kitchens, famous dishes will be shown practically. He/she comprehends teamwork, Hygiene and layout. In addition to this, he/she has knowledge about food purchasing, preliminary preparation (mise en place), cooking, decorating and presenting the food.
| 1. | Recognizes Food and beverage industry. |
| 2. | Comprehends the management and organizational structure in Food and beverage industry. |
| 3. | Learns the feasibility analysis in Food and beverage companies. |
| 4. | Recognizes the subjects of menu types and preparation. |
| 5. | Gains information about hygiene and sanitation in food and beverage companies. |
| 6. | Gains general information about Food and beverage service. |
| 7. | Comprehends purchasing and cost controlling in Food and beverage companies. |
| 8. | Learns how to manage the kitchen in Food and beverage companies. |
| 9. | Has general information about nutrition. |
| 10. | Recognizes the subjects of marketing and hospitality in food and beverage companies. |
| 1. | Dünya Mutfakları Atlası Gilles FUMAY-Olivier ETCHEVERRIA |
| 2. | Tarih Boyunca Yemek Kültürü Murat BELGE |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 2 | 2 | 56 |
| Reading | 1 | 5 | 0 | 5 |
| Midterm Examination | 1 | 6 | 1 | 7 |
| Final Examination | 1 | 6 | 1 | 7 |
| TOTAL WORKLOAD (hours) | 75 | |||
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 | 3 | 3 | 5 | 4 | 2 | 1 | 1 | 5 | 2 | 5 | 3 | 5 | 4 | 3 | 4 | 4 |
OÇ-2 | 4 | 4 | 4 | 5 | 3 | 2 | 1 | 5 | 3 | 5 | 4 | 5 | 4 | 4 | 4 | 2 |
OÇ-3 | 3 | 3 | 4 | 3 | 3 | 2 | 1 | 5 | 4 | 3 | 3 | 3 | 4 | 5 | 2 | 2 |
OÇ-4 | 1 | 1 | 5 | 4 | 3 | 2 | 1 | 5 | 2 | 3 | 2 | 5 | 5 | 5 | 3 | 3 |
OÇ-5 | 1 | 5 | 5 | 4 | 3 | 2 | 1 | 3 | 1 | 1 | 1 | 2 | 4 | 2 | 2 | 2 |
OÇ-6 | 1 | 1 | 2 | 4 | 3 | 1 | 1 | 4 | 1 | 3 | 3 | 2 | 4 | 1 | 1 | 1 |
OÇ-7 | 1 | 1 | 4 | 4 | 1 | 1 | 5 | 2 | 4 | 5 | 1 | 4 | 4 | 1 | 3 | 3 |
OÇ-8 | 3 | 1 | 5 | 4 | 1 | 1 | 1 | 5 | 2 | 4 | 2 | 3 | 5 | 1 | 1 | 1 |
OÇ-9 | 1 | 1 | 5 | 5 | 2 | 1 | 1 | 1 | 1 | 1 | 3 | 2 | 1 | 1 | 1 | 1 |
OÇ-10 | 3 | 3 | 4 | 4 | 3 | 1 | 1 | 2 | 1 | 4 | 4 | 3 | 4 | 2 | 2 | 2 |