TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	2
SEMESTER	Third Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	8
NAME OF LECTURER(S)	Instructor Halil Eroğlu
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Define the concept and definitions regarding the food and beverage sector. 2) Explain the responsibilities and characteristics that of the provisions department personnel must have. 3) Define the concept of service and knows the service skills and executes them. 4) learn and use the kitchen equipment and practice. 5) Have information about food production and hygiene.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	Students' food and beverage production and service applications, operations and management of sectoral sense, more knowledge and skill levels for the recognition and the analysis and synthesis aimed to develop practical skills
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction and Basic Principles of Food / Beverage Production and Service 2nd Week Basics of Service and Kitchen Personel / Hygiene, Safety & First Aid in Service Areas and Kitchen 3rd Week Hygiene, Safety & First Aid in Service Areas / Kitchen ; Management and Organization in Food and Beverage İndustry 4th Week İnformations About Materials Used in Service Department / Kitchen and physical Areas (Hotel Practices) 5th Week Basics of Property Services / Kitchen and Literature of İnternational Cuisine (Hotel Practices) 6th Week Basic Service Techniques, and Procedures for Transportation / Cutting Methods in Applied and Basic Cooking Techniques İn International Cuisine (Hotel Practices) 7th Week Basic Service Techniques, and Procedures for Transportation / Cutting Methods in Applied and Basic Cooking Techniques İn International Cuisine (Hotel Practices) 8th Week Mid-term 9th Week Preparations before Service / Promotion of Basic Stock's Implementations in Practice Kitchen and White Stock Preparation, Production and Storage (Hotel practices) 10th Week Preparations before Service / Promotion of Basic Stock's Implementations in Practice Kitchen and White Stock Preparation, Production and Storage (Hotel Practices) 11th Week Menus and Menu Planning / Promotion of Fish and Chicken Stock, Preparation, Production and Storage in Practice Kitchen (Hotel Practices) 12th Week Menus and Menu Planning / Promotion of Fish and Chicken Stock, Preparation, Production and Storage in Practice Kitchen (Hotel Practices) 13th Week Service Applications To The guests / Promotion of Brown Stock, Preparation, Production and Storage in Practice Kitchen (Hotel Practices) 14th Week Service Applications To The Guests / Promotion of Brown Stock, Preparation, Production and Storage in Practice Kitchen
RECOMENDED OR REQUIRED READING	1. Gökdemir, Ayhan (2005), Mutfak Hizmetleri yönetimi, Ankara: Detay Yayıncılık. 2. Bloom, Thomas A. ve Johnathan Robinette (1991), Cooking At The Academy, California: Culinary Academy. 3. Konaklama ve yiyecek içeçecek işletmelerinde servis tekniği ve uygulamaları, Doç.Dr. Alptekin sökmen, detay yayıncılık, Ankara, 2009. 4. Konaklama ve yiyecek içecek işletmelerinde servis tekniği ve yönetimi, Yrd.Doç.Dr. Yaşar YILMAZ, Detay Yayıncılık, Ankara, 2008
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Practice,Lecture,Questions/Answers
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Practice 1 20 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz Individual or group work 14 5 70 Preparation for Final exam 1 45 45 Course hours 6 6 36 Preparation for Midterm exam 1 40 40 Laboratory (including preparation) Final exam 1 1 1 Homework Kitchen Practics 8 6 48 Total Workload 241 Total Workload / 30 8,03 ECTS Credits of the Course 8
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No