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Course Description Course Name : CATERING Course Code : GM 460 Course Type : Optional Level of Course : First Cycle Year of Study : 4 Course Semester : Spring (16 Weeks) ECTS : 3 Name of Lecturer(s) : Prof.Dr. CAHİDE YAĞMUR Learning Outcomes of the Course : Gains information on the principles of catering at commercial company. Can do hygen/HACCP management and inspection as a director food engineer. Gains experience in cost control. Gains the ability to solve problems in catering scope. Mode of Delivery : Face-to-Face Prerequisites and Co-Prerequisites : None Recommended Optional Programme Components : None Aim(s) of Course : Types and characteristics of organizations serving commercial nature; corporate nutrition service management, culinary and food service planning, food purchasing, preparation, storage, menu planning, nutrition services institutions to provide information on hygiene and sanitation. Course Contents : PROPERTIES OF CATERING INSTITUTIONS, CATERING MANAGEMENT AND ORGANIZATION, SYSTEMS OF FOOD PRODUCTION, MENU MANAGEMENT AND CONTROLLING, CATERING HYGIENE Language of Instruction : Turkish Work Place : Classroom, food factories   Course Outline /Schedule (Weekly) Planned Learning Activities Week Subject Student's Preliminary Work Learning Activities and Teaching Methods 1 CATERING INSTITUTIONS, PROPERTIES OF CATERING INSTITUTIONS, SYSTEMS OF CATERING, NEW PRODUCTION SYSTEMS The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 2 CATERING MANAGEMENT AND ORGANIZATION The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 3 HUMAN RESOURCE MANAGEMENT IN CATERING, CATERING EMPLOYEES ORGANIZATION, DESCRIPTION OF DUTIES The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 4 PHYSICAL CONDITIONS IN CATERING, EQUIPMENT OF KITCHEN AND MESS HALL The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 5 Tools and equipment used catering , new technology The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 6 menu managment and controlling The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 7 Standard recipes, leftovers of catering and preventations The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 8 MIDTERM 9 METHODS OF PURCHASE The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 10 STORAGE PRINCIPLES The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 11 Large-scale preparations and cooking methods The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 12 METHODS OF SERVICE IN CATERING The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 13 CATERING HYGIENE; HACCP SYSTEMS OF CATERING; CHECK-LIST USED IN CATERING SYSTEMS The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 14 CATERING SAFETY The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 15 COST CONTROL OF CATERING The textbook and the relevant topics in suggested sources Lecture, question and answer, discussion 16/17 FINAL EXAM   Required Course Resources Resource Type Resource Name Recommended Course Material(s)       Required Course Material(s)                 Assessment Methods and Assessment Criteria Semester/Year Assessments Number Contribution Percentage     Mid-term Exams (Written, Oral, etc.) 1 85     Homeworks/Projects/Others 3 15 Total 100 Rate of Semester/Year Assessments to Success 40   Final Assessments 100 Rate of Final Assessments to Success 60 Total 100   Contribution of the Course to Key Learning Outcomes # Key Learning Outcome Contribution* 1 Gains the ability to use knowledge and skills in his/her field. 5 2 Improve a process-based system using the methods of measurement and evaluation 3 3 Has knowledge in the fields of basic science, engineering and food science and technology 5 4 Determines, identifies and resolves the problems in the areas regarding food engineering and technology applications 5 5 Researches and analyzes complex systems using scientific methods 1 6 Uses objective and subjective methods to evaluate food quality and interprets the results 5 7 Selects and uses modern technical systems in food engineering and technology applications 5 8 Uses laboratories, does food analyses and evaluates, interprets and reports the results, 0 9 Has skills of Independent decision-making, self-confidence, creativity and the ability to take responsibility 5 10 Complies with teamwork 5 11 Analytically and critically evaluates the learned information. 3 12 Knows the necessity of lifelong learning. 3 13 Communicates effectively and healthily in the relevant field and uses communication technologies 0 14 Knows a foreign language at a level to follow the literature about foods and communicate 0 15 is respectful of professional ethics 5 16 Has ability to plan, implement and develop a food process 5 17 Knows the legislation and management systems related to foods 5 18 Constantly improves himself/herself determining his/her training needs in accordance with his/her interests and abilities in the scientific, cultural, artistic and social fields besides his/her professional development 0 * Contribution levels are between 0 (not) and 5 (maximum).   Student Workload - ECTS Works Number Time (Hour) Total Workload (Hour) Course Related Works     Class Time (Exam weeks are excluded) 14 2 28     Out of Class Study (Preliminary Work, Practice) 14 2 28 Assesment Related Works     Homeworks, Projects, Others 3 1 3     Mid-term Exams (Written, Oral, etc.) 1 2 2     Final Exam 1 2 2 Total Workload: 63 Total Workload / 25 (h): 2.52 ECTS Credit: 3