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| Course Description |
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| Course Name |
: |
Kitchen Services Management |
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| Course Code |
: |
KON321 |
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| Course Type |
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Compulsory |
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| Level of Course |
: |
First Cycle |
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| Year of Study |
: |
3 |
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| Course Semester |
: |
Fall (16 Weeks) |
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| ECTS |
: |
4 |
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| Name of Lecturer(s) |
: |
Asst.Prof.Dr. OYA BERKAY KARACA
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| Learning Outcomes of the Course |
: |
1-Knows basic kitchen terms,organisation of the kitchen,managing scope of the kitchen and principles and practices
2-Discusses the use of kitchen culture as a touristic product.
3-Knows and practices the physical features and plan of the kitchen,using the kitchen tools and security in the kitchen.
4-Practices the process of the preparation and serve of the food and audits, and observes the performance in the kitchen.
5-Assures planning the menus regarding the principles of nutrition and food groups.
6-Observes and practices personal and working place hygiene.Knows HACCP principles and basic terms related to food safety.
7-Exemplifies industrial kitchen practices.
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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 |
: |
None |
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| Aim(s) of Course |
: |
Managing kitchen services management, organisation, kitchen of different cultures, physical analysis of kitchen, hygiene, food, preperation, effetivenes in kitchen. |
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| Course Contents |
: |
Kitchen services management, organisation, kitchen of different cultures, physical analysis of kitchen, hygiene, food, preperation, effetivenes in kitchen. |
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| Language of Instruction |
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Turkish |
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| Work Place |
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Classroom 103 |
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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 |
Kitchen description.types and historical development,basic features of Turkish and World kitchens. |
Related topics in books number 1,2 and 3,notes and articles about the topic. |
Lecture,discussion ,brainstorming,small group discussion. |
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2 |
Managing kitchen services,organising,job description and efficiency |
Related topics in books number 1,2 and 3,notes and articles about the topic. |
Lecture,discussion ,brainstorming,small group discussion. |
|
3 |
Grouping the staff in charge of kitchen services and their features. |
Related topics in books number 1,2 and 3,notes and articles about the topic. |
Lecture,discussion ,brainstorming,small group discussion. |
|
4 |
Kitchen planning,position of the kitchen and physical features in accomodation establishments. |
Related topics in books number 1,2 and 3,notes and articles about the topic. |
Lecture,discussion ,brainstorming,small group discussion. |
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5 |
Fixed kitchen tools used in accomodation establishments kitchens,observations in practice hotel kitchens. |
Related topics in books number 1,2 and 3,notes and articles about the topic.Field work |
Lecture,discussion ,brainstorming,small group discussion. presentation |
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6 |
unstable kitchen tools used in accomodation establishments kitchens,observations in practice hotel kitchens. |
Related topics in books number 1,2 and 3,notes and articles about the topic.Field work |
Lecture,discussion ,brainstorming,small group discussion. presentation |
|
7 |
Hygiene and sanitation practices |
Related topics in books number 1,2 and 3,notes and articles about the topic. |
Lecture,discussion ,brainstorming,small group discussion. presentation |
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8 |
Midterm exam |
Reading textbooks and lecture notes |
Written exam |
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9 |
HACCP applications in the kitchen and its importance |
Related chapters in books number 4 and 5,notes and articles about the topic. |
Lecture,discussion ,brainstorming,small group discussion |
|
10 |
Importance of nutrition,elements and groups of food. |
Related chapters in books number 6 and 7,notes and articles about the topic. |
Lecture,discussion ,brainstorming,small group discussion |
|
11 |
Nutrition and menü planning. |
Related chapters in books number 6 and 7,notes and articles about the topic. |
Lecture,discussion ,brainstorming,small group discussion |
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12 |
Basic cooking methods used in international kitchens and practices |
Related chapters in books number 1 and 2 and articles about the topic. |
Lecture,discussion ,brainstorming,small group discussion |
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13 |
Audit in hotel kitchens |
Related chapters in books number 1 and 2 and articles about the topic. |
Lecture,discussion ,brainstorming,small group discussion |
|
14 |
Examining the kitchens of various hotels and institutional catering services. |
Field work |
Field work, presentation |
|
15 |
Safety measurements should be taken in kitchens |
Related chapters in books number 4 and 5,notes and articles about the topic. |
Lecture,discussion ,brainstorming,small group discussion |
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16/17 |
Final exam |
Reading textbooks and lecture notes |
Written exam |
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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 |
100 |
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Homeworks/Projects/Others |
0 |
0 |
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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 |
Understands basic terms of business, comprehends strategical, tactical and operational aspects and local, national, international and global aspects of business management. |
3 |
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2 |
Has sufficient knowledge and conscious about issues which interest society such as job security, worker health, social security rights, quality control and management and protection of natural and cultural environment. |
4 |
|
3 |
Comprehends, explains and applies planning, organization, execution, coordination and control management of accommodation enterprises. |
5 |
|
4 |
Has the skill of nominal and statistical research and thinking skill, predicts results of decisions to be taken and makes correct estimations, considers cause-effect relationship, has the skill of analytical thinking and develops strategical approach. |
5 |
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5 |
Is open to innovation and change, enterprising, has the behavior of life long learning, thinks analytically, uses modern methods and technologies of business primarily information technologies. |
4 |
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6 |
Has basic computer using knowledge and knowledge about information systems used in hotel management and has the skill of using these softwares. |
0 |
|
7 |
Has quality conscious, executes and completes qualified works and makes and manages activities for the improvement of employees under his/her responsibility. |
5 |
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8 |
Creates solution and takes responsibility in unpredictable and complex situations about hotel management, travel management and other touristic managements. |
5 |
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9 |
Thinks critically, creates alternative solutions and obtains information from different resources and makes analyzes; has the capability of considering social, scientific and ethical values about announcement and interpretation of results. |
5 |
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10 |
Comprehends legal, social and moral responsibilites of business life and perceives social transformation. |
0 |
|
11 |
Has the capability of verbal and written communication in Turkish, speaks correctly and effectively, conveys information and thoughts in a way that others can understand, has the skill of interpretation and criticism, has high persuasiveness. |
5 |
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12 |
Is prone to teamwork, has leadership skills and skill of communicating with experts in other fields and specializes in specific field of a tourism enterprise and also has sufficient knowledge about other departments. |
5 |
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13 |
Evaluates concepts, ideas and data in tourism management with scientific methods, determines and analyzes complex problems and subjects, develops suggestions. |
4 |
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14 |
Understands socio-economic structure of tourism and within this scope its importance for the country and designs skills about investment of a new enterprise to be founded in otherfields of tourism and service sector. |
0 |
|
15 |
Knows sectoral conditions to cope with continuous fluctuation depending on flexible demands in a tourist facility and has the knowledge to use and evaluate tools which would analyze a tourism management together with its internal and external environment. |
0 |
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16 |
Additional to vocational development, through his/her interest and traits, in scientific, social, cultural and artistic areas, contuniously develops himself/herself by determining his/her learning needs. |
0 |
| * 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 |
4 |
56 |
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Out of Class Study (Preliminary Work, Practice) |
14 |
1 |
14 |
| Assesment Related Works |
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Homeworks, Projects, Others |
0 |
0 |
0 |
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Mid-term Exams (Written, Oral, etc.) |
1 |
10 |
10 |
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Final Exam |
1 |
15 |
15 |
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Total Workload: | 95 |
| Total Workload / 25 (h): | 3.8 |
| ECTS Credit: | 4 |
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