At the end of this course, the students; 1) Kitchen Services Definition, Purpose, Importance, History 2) Management Functions and Organizational Structure in the Kitchen 3) Materials Used in the Kitchen and Kitchen Equipment 4) Kitchen Layout and Basic Kitchen Sections 5) Purchasing, Product Receiving Principles, Storage Standards and Production Structure 6) Location and Physical Characteristics of Kitchens 7) Basic Design Principles of Kitchens 8) Cleaning Systems, Equipment and Kitchen Chemicals in the Kitchen
MODE OF DELIVERY
Face to face
PRE-REQUISITES OF THE COURSE
No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
None
COURSE DEFINITION
The basic elements of management and business organization in kitchens, the definition and qualifications of personnel structuring, the location of the kitchen in large-scale enterprises, kitchen equipment, kitchen sections, kitchen cleaning systems are discussed in detail. It is aimed to have general information about the principles to be considered in the professional kitchen installation and the design of these principles in accordance with the foreseen production method, to the students analytically, cost control and waste management.
COURSE CONTENTS
WEEK
TOPICS
1st Week
Kitchen Services Definition, Purpose, Importance, History
2nd Week
Management Functions and Organizational Structure in the Kitchen
3rd Week
Materials Used in the Kitchen and Kitchen Equipment 1
4th Week
Materials Used in the Kitchen and Kitchen Equipment 2
5th Week
Kitchen Layout and Basic Kitchen Sections
6th Week
Purchasing, Product Receiving Principles, Storage Standards and Production Structure
7th Week
Location and Physical Characteristics of Kitchens
8th Week
Midterm
9th Week
Basic Design Principles of Kitchens
10th Week
Cleaning Systems, Equipment and Kitchen Chemicals in the Kitchen