Information Package / Course Catalogue
| Course Code | : BD602 |
| 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 | : 2 |
The aim of this course is to give students an understanding of the kitchen management process, including kitchen planning, organization, directing and controlling, and to produce solutions for potential problems that may occur in this process.
The history of kitchen, basic kitchen knowledge, organizational structure of kitchen, kitchen management, food cycle, safety in the kitchen.
| 1. | Knows the basic principles, concepts and theories related to kitchen management. |
| 2. | Gain information about food safety management systems. |
| 3. | Knows the potential problems that may occur in the food cycle and develops solutions for these problems. |
| 4. | Know the productivity in kitchen management. |
| 1. | Buyruk, L. (2010) Mutfak Yönetimi Ders Notları, Nevşehir. |
| 2. | Türkan, C. (2009). Mutfak Hizmetleri Yönetimi. (3. Baskı). Cemal Türkan Yayınları |
| 3. | Gökdemir, A. (2005). Mutfak Hizmetleri Yönetimi. (2. Baskı). Ankara: Detay Yayıncılık |
| 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 |
| Midterm Examination | 1 | 15 | 1 | 16 |
| Final Examination | 1 | 15 | 1 | 16 |
| 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 | |
OÇ-1 | 3 | 3 | 4 | 3 | 3 | 3 | 3 | |||||
OÇ-2 | 3 | 3 | 4 | 3 | 3 | 3 | 3 | |||||
OÇ-3 | 3 | 3 | 4 | 3 | 3 | 3 | 3 | |||||
OÇ-4 | 3 | 3 | 4 | 3 | 3 | 3 | 3 | |||||