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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GMS 412CATERING3 + 08th Semester3

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
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ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14342
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms122
Final examination144
Internet Searching/ Library Study8216
Total Work Load

ECTS Credit of the Course






78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2020-2021 Spring1AHMET ÇETİN
Details 2019-2020 Spring2BURCU KOÇ


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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 2020-2021 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer AHMET ÇETİN cetina@pau.edu.tr TUR A0310 %60
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 Historical development of catering
2 The concept and features of catering
3 Features of catering establishments
4 Types and classification of catering services
5 The fields needed to catering sector
6 Menu planning in the catering industry
7 Menu planning in the catering industry
8 Food safety in the catering industry
9 Planning suitable kitchen for the catering industry
10 Determining suitable equipment for the catering industry
11 Kitchen plans samples
12 Events and catering establishments
13 Cost analysis in the catering industry
14 Sales in the catering industry
Materials
Materials are not specified.
Resources
ResourcesResources Language
Stephen B. Shiring, (2000). Introduction to Catering. Delmar Cengage LearningTürkçe
Mehmet Oğuzhan İlban, Gürcan Karadut (2018) Toplu Yemek İşletmeleri İçin YİYECEK İÇECEK YÖNETİMİ Detay yayıncılık Türkçe
David Foskett; Patricia Paskins (2011) The theory of hospitality & catering : for levels 3 and 4 Hodder Education 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