TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Recognize the food sector and follow the developments. 2) Recognizes the tools and equipment used in the food industry. 3) Learn and apply the methods of preparation and storage of food according to hygiene rules and food safety practices. 4) Prepare prescription. 5) The team can work in the kitchen management and management of staff can do.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	This course aims to introduce students to the fundamental principles concerning banquent event planning and execution and ready food types such as cook chill, cook freeze, oursourced, cold and hot bulk food services. General topics covered throughout this course also include banquet operations and management, guest relations, cost control, menu planning, sales and product development.
COURSE CONTENTS	WEEK TOPICS 1st Week Ready-meals sector and the situation in Turkey 2nd Week Kitchen organization and distribution of tasks 3rd Week Physical properties of the kitchen and installation of the kitchen 4th Week Factors affecting productivity in kitchen management 5th Week Kitchen utensils and equipments 6th Week Food menu planning and cost calculations 7th Week Preparation of standard recipes and safe food preparation techniques 8th Week Midterm 9th Week Cooking Principles and Methods: Vegetables and fruits 10th Week Cooking Principles and Methods: Meat products 11th Week Cooking Principles and Methods: Legumes 12th Week Goods acceptance procedures and sampling 13th Week Importance of storage in the kitchen and effective use of storage 14th Week Hygiene and sanitation in the kitchen 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Tayar, M. & Hacer. C. (2016). Hazır Yemek Sistemleri. Dora Yayınları. 2. Lecture notes.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Total(%) 30 Contribution of In-term Studies to Overall Grade(%) 30 Contribution of Final Examination to Overall Grade(%) 70 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz Individual or group work 1 70 70 Preparation for Final exam 1 60 60 Course hours 14 3 42 Preparation for Midterm exam 1 50 50 Laboratory (including preparation) 6 4 24 Final exam 1 3 3 Homework 3 4 12 Presentation (including preperation) 3 4 12 Field Research 3 4 12 Total Workload 287 Total Workload / 30 9,56 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No