TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	1
SEMESTER	Second Term (Spring)
NUMBER OF ECTS CREDITS ALLOCATED	4
NAME OF LECTURER(S)	Instructor Şerife Umay Cicik
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Knows, applies and manages the process for the implementation of occupational health and safety rules in the kitchen, 2) Knows the importance of personal hygiene and food hygiene concepts and is sensitive to risks, 3) Knows the color codes of the chopping boards and uses the right food by matching the right board against the risk of cross contamination, 4) Follows the latest applications in world cuisines and blends them with their existing knowledge by using their creativity, 5) Analyzes the food it cooks, corrects its defects and makes portioning, 6) It decorates the plate presentation both visually and nutritionally, 7) Knows and applies the most preferred products in the food and beverage industry.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz 0 0 0 Individual or group work 14 3 42 Preparation for Final exam 1 20 20 Course hours 14 4 56 Preparation for Midterm exam 1 15 15 Laboratory (including preparation) 14 4 56 Final exam 1 2 2 Homework Total Workload 192 Total Workload / 30 6,4 ECTS Credits of the Course 4
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No