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| Course Description |
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| Course Name |
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CATERING |
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| Course Code |
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GM-534 |
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| Course Type |
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Optional |
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| Level of Course |
: |
Second Cycle |
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| Year of Study |
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1 |
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| Course Semester |
: |
Spring (16 Weeks) |
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| ECTS |
: |
6 |
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| Name of Lecturer(s) |
: |
Prof.Dr. CAHİDE YAĞMUR
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| Learning Outcomes of the Course |
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Is informed about the principle of catering
Can do Hygiene / HACCP management and supervision in catering
Gains experience in cost control.
Can plan menu, standardize recipes
Gains the ability to solve problems in catering
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| Mode of Delivery |
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Face-to-Face |
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| Prerequisites and Co-Prerequisites |
: |
None |
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| Recommended Optional Programme Components |
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None |
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| Aim(s) of Course |
: |
This course aims to give information about types of organizations that serve the commercial Nature and characteristics of the management of the nutrition service, kitchen and refectory premises; planning, food purchasing, preparation, storage, menu planning,hygiene and sanitation in nutrition services. |
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| Course Contents |
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Catering establishments and properties , management and organization of nutrition services, kitchen and refectory premises, tools and equipment, menu planning,purchasing techniques, preparation and cooking , storage, methods, hygiene and sanitation.
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classroom, food factories |
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Course Outline /Schedule (Weekly) Planned Learning Activities |
| Week | Subject | Student's Preliminary Work | Learning Activities and Teaching Methods |
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1 |
Catering establishments and properties
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Reads of Recommended resources |
Lecture, Question and answer, discussion |
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2 |
Catering management and organization |
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3 |
catering employee organization, job descriptions
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4 |
Physical conditions, a kitchen and a dining hall planning
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5 |
tools and equipments used in catering, new technology
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6 |
Menu planning |
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7 |
Standard recipes, waste in catering systems and ways to prevent it. |
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8 |
midterm |
Repetetion |
writting |
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9 |
purchasing techniques
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10 |
Storage policies |
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11 |
Large-scale preparation and cooking methods |
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12 |
Service methods |
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13 |
approachment of hygiene, HACCP in catering systems; the control lists used in catering systems, (check-LIST)
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14 |
job security in catering |
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15 |
Cost control in catering |
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16/17 |
final exam |
repetetion |
writing |
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Required Course Resources |
| Resource Type | Resource Name |
| Recommended Course Material(s) |
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| |
| Required Course Material(s) | |
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Assessment Methods and Assessment Criteria |
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Semester/Year Assessments |
Number |
Contribution Percentage |
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Mid-term Exams (Written, Oral, etc.) |
1 |
70 |
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Homeworks/Projects/Others |
1 |
30 |
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Total |
100 |
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Rate of Semester/Year Assessments to Success |
40 |
| |
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Final Assessments
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100 |
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Rate of Final Assessments to Success
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60 |
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Total |
100 |
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| Contribution of the Course to Key Learning Outcomes |
| # | Key Learning Outcome | Contribution* |
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1 |
Transfer current developments in the field of food engineering in written, oral and visual presentations with the support of the qualitative and quantitative data to the groups in their fields as well as in other disciplines. |
3 |
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2 |
Examine and improve the social relationships and the norms; act to change them if necessary |
4 |
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3 |
Have the ability to use one foreign language to communicate both in oral and written form at the level of B2 of the European Language Portfolio |
3 |
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4 |
Use advanced information and communication technologies along with the required level of computer software knowledge |
3 |
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5 |
Improve their knowledge related with food engineering fields based on undergraduate qualifications to the level of the expertise |
3 |
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6 |
Comprehend the interdisciplinary relationships relevant to the field of expertise in food engineering |
4 |
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7 |
Interpret and produce new knowledge with synthesizing interdisciplinary knowledge by using theoretical and practical knowledge at the expertise level in food engineering |
4 |
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8 |
Resolve food-related problems by using research methods and setting up cause-and-effect relationship |
5 |
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9 |
Carry out work reqiring expertise in the food engineering field independently |
5 |
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10 |
Develop new approaches to unforeseen complex problems emerged in the field and take responsibility to produce solutions. |
4 |
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11 |
Have the ability to lead in situations requiring solutions to the problems in the field of food engineering |
4 |
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12 |
Evaluate the skills and knowledge acquired at the level of expertise in the field of food engineering with a critical approach and direct his/her learning |
0 |
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13 |
Inspect and teach the stages of data collection, interpretation, implementation and announcement related with food engineering field considering social, scientific, cultural and ethical values |
4 |
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14 |
Develop strategy, policy and implementation plans related with food engineering and evaluate the obtained results considering the framework of quality assurance processes |
4 |
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15 |
Have the ability to use his/her knowledge of solving problems and practical skills obtained in the field of food engineering at the interdisciplinary studies |
5 |
| * Contribution levels are between 0 (not) and 5 (maximum). |
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| Student Workload - ECTS |
| Works | Number | Time (Hour) | Total Workload (Hour) |
| Course Related Works |
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Class Time (Exam weeks are excluded) |
14 |
2 |
28 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
5 |
70 |
| Assesment Related Works |
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Homeworks, Projects, Others |
1 |
15 |
15 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
14 |
14 |
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Final Exam |
1 |
14 |
14 |
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Total Workload: | 141 |
| Total Workload / 25 (h): | 5.64 |
| ECTS Credit: | 6 |
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