1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 736 CULINARY (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
ASC 103KITCHEN PLANNING2 + 01st Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective this course the rules of hygiene, sanitation, application, selection and kitchen planning of resources intended to gain competency nutrients
Course Content To personal care, to prepare for the job, to apply the rules of hygiene and sanitation, sources of nutrients to select (I, II), to determine the amount of daily servings of food groups, workers' health and safety precautions to take in the kitchen, main kitchen planning, planning portions of the cold kitchen , Banquet and institutions to plan parts of cuisine, a la carte cuisine, planning, pastry and bread production space planning, Storage planning
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Body Cleansing, Hand and Foot Care, Oral & Dental Care and Health, Hair Care, Skin Care and Make-up, stay in shape .
2Coronation business outfit, the staff should keep in your closet over and Car Supplies
3Food Hygiene Work Environment Hygiene Hygiene equipment Legislation Related to Food Safety and Systems
4Importance of Nutrition carbohydrates proteins oils
5vitamins minerals water
6Meat, Eggs, Dry Beans, Oil Seeds Milk and DerivativesVegetables and Fruits Fats and Sugars Daily Menu Planning cereals
7General Safety Precautions in the kitchen Measures Related to Accidents at Work occupational Diseases Accidents in Business Legal Actions
8Physical Properties of the kitchen Main Kitchen / Hot Kitchen Production Area Planning Vegetable Preparation Planning Department
9Physical Properties of the kitchen Main Kitchen / Hot Kitchen Production Area Planning Vegetable Preparation Planning Department
10Cold Kitchen Production Area planning Breakfast Kitchen Production Space Planning Planning Department of slaughter houses
11Banquet and Production Space Planning Authority Cuisine
12The à la carte cuisine Production Space Planning Room service Kitchen Space Planning
13Cakes and Bread Manufacturing Space Planning
14Cold and Dry Storage Planning

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
LO 002            
LO 003            
LO 004            
LO 005            
LO 006            
LO 007            
LO 008            
LO 009            
LO 010            
LO 011            
LO 012            
LO 013            
LO 014            
Sub Total            
Contribution000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Assignments14114
Mid-terms188
Final examination188
Presentation / Seminar Preparation166
Internet Searching/ Library Study14114
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall2SİNEM TÜRK ASLAN


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 103 KITCHEN PLANNING 2 + 0 2 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer SİNEM TÜRK ASLAN sturk@pau.edu.tr TMYO B0004 %70
Goals this course the rules of hygiene, sanitation, application, selection and kitchen planning of resources intended to gain competency nutrients
Content To personal care, to prepare for the job, to apply the rules of hygiene and sanitation, sources of nutrients to select (I, II), to determine the amount of daily servings of food groups, workers' health and safety precautions to take in the kitchen, main kitchen planning, planning portions of the cold kitchen , Banquet and institutions to plan parts of cuisine, a la carte cuisine, planning, pastry and bread production space planning, Storage planning
Topics
WeeksTopics
1 Kitchen Information
2 Kitchen Departments
3 Kitchen of Food Fabrics
4 Food Production Sites Should Comply Legal Rules
5 Kitchen Sanitation
6 Kitchen Workers
7 Kitchen Uniforms
8 Kitchen Equipments
9 Kitchen Machines
10 Food Cost Control
11 Purchase
12 Classification of Food
13 Storage of Food
14 Refrigerator and Cold Storages
Materials
Materials are not specified.
Resources
ResourcesResources Language
Mutfak Hizmetleri Yönetimi (Cemal TÜRKAN)Türkçe
Otel İşletmelerinde Mutfak Yönetimi ( Prof. Dr. Ahmet Aktaş, Doç. Dr. Bahattin Özdemir)Türkçe
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes