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
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
ASC 220QUALITY MANAGEMENT IN THE KITCHEN2 + 01st Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective In this course, quality control of food in the kitchen, food storage warehouse, and aimed to gain competencies to controls
Course Content To perform quality control of food in the kitchen, Warehouse carry out the checks, food, store, store food in the processing
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
11 Quality control of food in the kitchen Hygiene in food preparation and cooking 2 Sampling meals Assessing the quality of services in the kitchen 3 Input-output controls storage of foodstuffs 4 Planning the physical characteristics of storage bins Warehouses heat controls 5 Raw food storage 6 Raw food storage 7 Storage of prepared foods Storage of frozen foods
28 Storage of nutrients Cooling Method Storing foods Freezing Method Storage of salted foods 9 Storing foods spice 10 Preservation of foods with sugar 11 Storing foods as dried 12 Storage structures, canned foods 13 Storage structures, canned foods 14 Storage of fermented foods

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
LO 002            
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 2019-2020 Fall2NUSRET ERCAN ŞENLİKCİ
Details 2018-2019 Fall2FİKRET SARI


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 220 QUALITY MANAGEMENT IN THE KITCHEN 2 + 0 2 Turkish 2019-2020 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer NUSRET ERCAN ŞENLİKCİ nsenlikci@pau.edu.tr TMYO B0003 %90
Goals In this course, quality control of food in the kitchen, food storage warehouse, and aimed to gain competencies to controls
Content To perform quality control of food in the kitchen, Warehouse carry out the checks, food, store, store food in the processing
Topics
WeeksTopics
1 What is quality? What are the concepts of quality and quality?
2 What are the benefits of quality and the benefits of poor quality?
3 Quality in terms of tourism enterprises
4 Factors Affecting Food Quality
5 WHAT IS FOOD QUALITY CONTROL?
6 Total quality Management
7 Midterm exam
8 Differences between Total Quality Management (TQM) and Traditional Applications:
9 PRINCIPLES OF TOTAL QUALITY MANAGEMENT
10 What is empathy?
11 What are Customer Expectations?
12 Development of ISO as a Quality Standard
13 What is the HACCP system?
14 GENERAL RULES IN THE KITCHEN SECTION IN THE APPLICATION OF HACCP SYSTEM
Materials
Materials are not specified.
Resources
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