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FIRST CYCLE - BACHELOR'S DEGREE
SCHOOL OF TOURISM AND HOSPITALITY MANAGEMENT
FOOD AND BEVERAGES MANAGEMENT DEPARTMENT
603 Food and Beverages Management
Course Information
Course Learning Outcomes
Course's Contribution To Program
ECTS Workload
Course Details
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COURSE INFORMATION
Course Code
Course Title
L+P Hour
Semester
ECTS
FBM 209
KITCHEN TECHNOLOGY
2 + 0
3rd Semester
4
COURSE DESCRIPTION
Course Level
Bachelor's Degree
Course Type
Compulsory
Course Objective
Kitchen Concept and Historical Development of Kitchen World Cuisine, Turkish Cuisine and Kitchen Management, Kitchen Info, Hotel Equipments, Utensils Used in the Kitchen, Kitchen Cleaning and Health, according to the values of temperatures in the Separation of Nutrition, Food Costs of Production, Purchasing and Storage, Long And Short term Storage, kitchen Planning, Production Planning Computer Use the kitchen, the kitchen to inform students about the Organizational Structure.
Course Content
MANAGEMENT CONCEPT KITCHEN AND KITCHEN, KITCHEN CULTURE, CUISINE AND FUNCTIONS OF PARTS, PHYSICAL PROPERTIES OF CUISINE, KITCHEN TOOLS, KITCHEN PRODUCTION PROCESS, PRODUCTION PLANNING, KITCHEN SAFETY,
Prerequisites
No the prerequisite of lesson.
Corequisite
No the corequisite of lesson.
Mode of Delivery
Face to Face
COURSE LEARNING OUTCOMES
1
Student kitchen and kitchen design allows you to learn the factors that should be taken into account.
2
The student learns to instructions and using tools and materials used in the kitchen.
3
Learns the hierarchy of the kitchen.
4
Kitchen and first aid measures to be taken against possible accidents that might be done to learn what you need.
COURSE'S CONTRIBUTION TO PROGRAM
PO 01
PO 02
PO 03
PO 04
PO 05
PO 06
PO 07
PO 08
PO 09
PO 10
PO 11
PO 12
PO 13
PO 14
PO 15
PO 16
PO 17
LO 001
5
5
5
5
4
4
5
5
5
5
1
1
2
5
5
5
5
LO 002
5
5
5
5
2
4
5
4
2
5
1
1
1
1
3
3
5
LO 003
3
3
3
5
3
3
5
5
5
5
1
1
4
5
5
5
5
LO 004
3
5
4
1
3
1
1
5
5
5
1
1
4
5
5
5
5
Sub Total
16
18
17
16
12
12
16
19
17
20
4
4
11
16
18
18
20
Contribution
4
5
4
4
3
3
4
5
4
5
1
1
3
4
5
5
5
ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
Activities
Quantity
Duration (Hour)
Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)
14
2
28
Hours for off-the-classroom study (Pre-study, practice)
1
13
13
Assignments
1
4
4
Mid-terms
1
8
8
Final examination
1
13
13
Presentation / Seminar Preparation
1
12
12
Report / Project
2
13
26
Total Work Load
ECTS Credit of the Course
104
4
COURSE DETAILS
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All Years
2020-2021 Fall
2018-2019 Fall
2017-2018 Fall
2016-2017 Fall
2015-2016 Fall
2014-2015 Fall
2013-2014 Fall
2012-2013 Fall
2011-2012 Fall
This course is not available in selected semester.
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L+P:
Lecture and Practice
PQ:
Program Learning Outcomes
LO:
Course Learning Outcomes
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Home Page
About University
Name And Address
Acedemic Authorities
General Discription
Academic Calendar
General Admission Requirements
Recognition of Prior Learning
General Registration Procedures
ECTS Credit Allocation
Academic Guidance
Information For Students
Cost Of Living
Accommodation
Meals
Medical Facilities
Facilities for Special Needs Students
Insurance
Financial Support for Students
Student Affairs
Learning Facilities
International Programs
Language Courses
Internships
Sports Facilities and Leisure Activities
Student Associations
Practical Information for Mobile Students
Degree Programmes