PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
FENG 427	CATERING TECHNOLOGY	3 + 0	8th Semester	4

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Elective
Course Objective	The aim of this course is to give knowledge about catering industry to the students. First of all planning of catering plants, storage room, preparing hole, cooking hole, scullery, tools and equipments used in that system will be explained. Menu planning, providing raw materials, preparing, cooking, portioning, transport, serving, get back dirty tools will be explained. .
Course Content	Planning of catering plants, choose and design tools and equipments, Menu planning, providing raw materials, preparing, cooking and cooking techniques, portioning, transport, serving, get back dirty tools, cleaning and disinfection, pest control and foodborne illness and quality management in that industry. .
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Plan and establish of catering plants
2	Provide and store the raw materials
3	Plan the menu,
4	Know the preparation stages and cooking techniques
5	Transport and serving,
6	Know the cleaning and disinfection of tools
7	Remove the waste and residue
8	Have the information about general cleaning and disinfection of plant

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
LO 001	3	1		3	3	2	2	2		2	2	2	4
LO 002	2	1		3	4	4	2	2		3	1	2	2
LO 003		2	1	4	2	2	2	3		1	2	2	3
LO 004	3	3	3	5	5	4	4	3			3	3	2
LO 005	2	2	3	3	4	5	4	4		3	2	3
LO 006		3	2	4	5	5	3	4		2	3	2	2
LO 007	1	3		5	4	4	4	4		1	2	2	3
LO 008	2	2	2	5	5	5	5	4				5	3
Sub Total	13	17	11	32	32	31	26	26		12	15	21	19
Contribution	2	2	1	4	4	4	3	3	0	2	2	3	2

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	3	42
Hours for off-the-classroom study (Pre-study, practice)	11	3	33
Mid-terms	1	14	14
Final examination	1	15	15
Total Work Load ECTS Credit of the Course			104 4

COURSE DETAILS

Select Year

	Course Term	No	Instructors
Details	2021-2022 Fall	1	RAMAZAN GÖKÇE

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FENG 427	CATERING TECHNOLOGY	3 + 0	1	Turkish	2021-2022 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. RAMAZAN GÖKÇE	rgokce@pau.edu.tr		MUH A0210	%70

Goals		The aim of this course is to give knowledge about catering industry to the students. First of all planning of catering plants, storage room, preparing hole, cooking hole, scullery, tools and equipments used in that system will be explained. Menu planning, providing raw materials, preparing, cooking, portioning, transport, serving, get back dirty tools will be explained. .
Content		Planning of catering plants, choose and design tools and equipments, Menu planning, providing raw materials, preparing, cooking and cooking techniques, portioning, transport, serving, get back dirty tools, cleaning and disinfection, pest control and foodborne illness and quality management in that industry. .

Topics

Weeks	Topics
1	Planning of catering plants
2	choose and design tools and equipments
3	Menu planning
4	providing raw materials
5	preparing
6	cooking and cooking techniques
7	portioning
8	transport
9	serving
10	get back dirty tools
11	cleaning and disinfection
12	pest control
13	foodborne illness .
14	quality management in that industry. .

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	60	Final Exam
Midterm Exam	40	Midterm Exam

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student