TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	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
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 11th Week Basic Prescription Writing Rules, Prescription Standardization 12th Week Cost Control in Kitchens 13th Week Management, Reduction and Control of Kitchen Waste 14th Week An overview 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Gökdemir, A. (2005). Mutfak Hizmetleri Yönetimi. Detay Yayıncılık, Ankara. 2. Basic Kitchen and Food Service Management (BC Cook Articulation Committee). 3. Sökmen, A. (2014). Yiyecek İçecek Hizmetleri Yöntemi ve İşletmeciliği. Detay Yayıncılık, Ankara.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Assignment 1 10 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 1 20 20 Preparation for Final exam 1 45 45 Course hours 14 3 42 Preparation for Midterm exam 1 40 40 Laboratory (including preparation) Final exam 1 1 1 Homework 1 1 1 Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No