TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	2
SEMESTER	Fourth Term (Spring)
NUMBER OF ECTS CREDITS ALLOCATED	8
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Will be able to gain advanced ability of food and bevarage production and service applications. 2) Will be able to know the methods of portion and design of plates. 3) Will be able to complete the preparation of kitchen and restaurant work. 4) Will be able to prepare and cook the food ingredients. 5) Will be able to supply the appropriate storage for cooked products. 6) Will be able to know the variations and applications of service in international literature. 7) Will be able to prepare and service the national and international menus. 8) Will be able to know the importance and organization of team work.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	Food and beverage production and service; production and service applications; menu examples from Turkish and International cuisine; teamwork and its organization.
COURSE CONTENTS	WEEK TOPICS 1st Week Portioning and methods of plate design 2nd Week Portioning and methods of plate design 3rd Week Preparing the kitchen 4th Week Preparation of food and cooking methods 5th Week Preparation of food and cooking methods 6th Week Storing of cooked food 7th Week Preparing the restaurant 8th Week Mid-term 9th Week Kinds and applications of services in the ınternational area 10th Week Kinds and applications of services in the ınternational area 11th Week Preparation of national and ınternational menus and serving 12th Week Importance of teamwork and its organization 13th Week Importance of teamwork and its organization 14th Week Evaluation
RECOMENDED OR REQUIRED READING	Labensky S.R., Alan M.H. On Cooking. Prentice Hall Inc., New Jersey, 1995. Bloom T.A., Robinette J. Cooking At The Academy. Culinary Academy, California, 1991. Gökdemir A. Mutfak Hizmetleri Yönetimi. Detay Yayıncılık, Ankara, 2003
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture, Practice
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Quiz 1 10 Project 1 10 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No