PAÜ .:. Eğitim Öğretim Bilgi Sistemi

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

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
FBM 209	KITCHEN TECHNOLOGY	2 + 0	1	Turkish	2018-2019 Fall

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Prof. Dr. NURTEN ÇEKAL	ncekal@pau.edu.tr		Course location is not specified.	%70

Goals		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.
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,

Topics

Weeks	Topics
1	The importance of kitchen, food and beverage businesses.
2	How to plan a regular kitchen
3	Factors to consider in the design of the kitchen
4	Kitchen sections and features
5	Kitchen layout
6	ergonomics of the kitchen
7	problems that arise in a kitchen in the wrong scheduled
8	management process in the kitchen
9	The hierarchy of the kitchen
10	job descriptions of staff and involved in the kitchen
11	and ways to prevent kitchen accidents that may occur
12	hygiene and sanitation in the kitchen
13	equipments used in the kitchen
14	operation and maintenance of tools used in the kitchen

Materials

Materials are not specified.

Resources

Resources	Resources Language
MUTFAK TEKNOLOJİSİ, CEMAL TÜRKAN	Türkçe
MUTFAK TEKNOLOJİSİ, CEMAL TÜRKAN	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	50	Midterm Exam

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

Prospective Student