PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
GMS 206	MENU PLANNING	2 + 3	4th Semester	6

COURSE DESCRIPTION

Course Level	Bachelor's Degree
Course Type	Compulsory
Course Objective	The aim of this course is to give theoretical and practical qualifications for menu planning.
Course Content	Menu planning, the principles of menu planning, prapering standard recipes, preparing the breakfast, lunch and diner menus.
Prerequisites	GMS 203 PRINCIPLES OF NUTRITION
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	Learns the principles of menu planning.
2	Learns the types of menus.

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	3	5	4	3	5	4	3	5	4	3	5	4	3	5	4	3	5
LO 002
Sub Total	3	5	4	3	5	4	3	5	4	3	5	4	3	5	4	3	5
Contribution	2	3	2	2	3	2	2	3	2	2	3	2	2	3	2	2	3

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)	14	4	56
Assignments	1	2	2
Mid-terms	1	6	6
Final examination	1	10	10
Internet Searching/ Library Study	4	10	40
Total Work Load ECTS Credit of the Course			156 6

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
GMS 206	MENU PLANNING	2 + 3	1	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer SİNEM TÜRK ASLAN	sturk@pau.edu.tr		TUR AB110	%80 (Uygulamalı teorik derslerde devam sağlayan öğrenci tekrar aynı dersi aldığında devam koşulu aranır.)

Goals		The aim of this course is to give theoretical and practical qualifications for menu planning.
Content		Menu planning, the principles of menu planning, prapering standard recipes, preparing the breakfast, lunch and diner menus.

Topics

Weeks	Topics
1	Menu Description
2	Menu History and Importance
3	Practice 1:Continental Breakfast Menu
4	Menu Types
5	Menu Planning and Development
6	Menu and Consumer and Cost
7	Menu, Food & Beverage and Service
8	Menu Design and Current issues in menu management
9	Practice 2: Open Buffet Breakfast Menu
10	Practice 3: Brunch Menu
11	Practice 4: Table d'hôte Menu
12	Practice 5: Partial Selective Menu
13	Practice 6: A la Carte Menu
14	Practice 7: Fast Food Menu

Materials

Materials are not specified.

Resources

Resources	Resources Language
Menü ve Yönetim ( Prof. Dr. Bahattin Rızaoğlu, Prof. Dr. Murat Hançer)	Türkçe

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	10	Midterm Exam
Field/Clinic/Laboratory Practices	40	Field/Clinic/Laboratory Practices

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

Prospective Student