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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 412CATERING3 + 08th Semester5

COURSE DESCRIPTION
Course Level Bachelor's Degree
Course Type Elective
Course Objective The purpose of the catering technology is to teach the authority subject of food engineers at the catering establishments. Starting from the terms used in the food industry, Understand to the students the issues concern catering sector and help to the graduated of food engineers being got ahead for finding the job.
Course Content What the catering system is, varieties. Cooking techniques and the relationship with catering sector. Menu and menu planning in the catering industry. Kitchen planning and operational organization of kitchen in catering industry. Food safety and food poisoning in catering industry. Preparation of  specifications and providing price quote in catering industry. Legal requirements for catering industry.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Understand catering services.
2Students in Catering Technology courses learn scope and definition of catering sector.
3Students in catering technology course learn to interpret knowledge and data related with food, nutrition, calories and diseases.
4Students learn methods of cooking with heat transfer, food preparation techniques and how to create menus .
5Students in in Catering Technology course are informed food poisoning, preventing technology of poisoning

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14
LO 00144444444444544
LO 002              
LO 003              
LO 004              
LO 005              
Sub Total44444444444544
Contribution11111111111111

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Mid-terms14444
Final examination14444
Total Work Load

ECTS Credit of the Course






130

5
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1NİSAN YOZUKMAZ
Details 2022-2023 Spring1ENGİN TAŞKIN
Details 2021-2022 Spring1ENGİN TAŞKIN
Details 2020-2021 Spring2ENGİN TAŞKIN
Details 2019-2020 Spring1ENGİN TAŞKIN
Details 2018-2019 Spring2ENGİN TAŞKIN
Details 2017-2018 Spring1ENGİN TAŞKIN


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GMS 412 CATERING 3 + 0 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Asts. Prof. Dr. NİSAN YOZUKMAZ nisany@pau.edu.tr TUR A0206 %
Goals The purpose of the catering technology is to teach the authority subject of food engineers at the catering establishments. Starting from the terms used in the food industry, Understand to the students the issues concern catering sector and help to the graduated of food engineers being got ahead for finding the job.
Content What the catering system is, varieties. Cooking techniques and the relationship with catering sector. Menu and menu planning in the catering industry. Kitchen planning and operational organization of kitchen in catering industry. Food safety and food poisoning in catering industry. Preparation of  specifications and providing price quote in catering industry. Legal requirements for catering industry.
Topics
WeeksTopics
1
2
3
4
5
6
7
8
9
10
11
12
13
14
Materials
Materials are not specified.
Resources
ResourcesResources Language
Doğan, M. (Ed.) (2018). Catering Hizmetleri Yönetimi. Ankara: Nobel.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