COURSE SYLLABUS

KITCHEN FACILITIES MANAGEMENT

1	Course Title:	KITCHEN FACILITIES MANAGEMENT
2	Course Code:	TOTS021
3	Type of Course:	Optional
4	Level of Course:	Short Cycle
5	Year of Study:	2
6	Semester:	3
7	ECTS Credits Allocated:	3
8	Theoretical (hour/week):	1
9	Practice (hour/week) :	2
10	Laboratory (hour/week) :	0
11	Prerequisites:	None
12	Recommended optional programme components:	None
13	Language:	Turkish
14	Mode of Delivery:	Face to face
15	Course Coordinator:	Öğr. Gör. BİLGE GÖKIRMAK
16	Course Lecturers:
17	Contactinformation of the Course Coordinator:	gbilge@uludag.edu.tr
18	Website:
19	Objective of the Course:	Definition of kitchen, and types of kitchens to comprehend Historical Development of Kitchen to be able to manage food and kitchen service .
20	Contribution of the Course to Professional Development

Learning Outcomes:

1	To be able to make definition of kitchen, and types of kitchens and to comprehend the Historical Development of Kitchen;
2	Management and organisation of food and kitchen services job definition and performance , Personal classification for whom work for kitchen services Personal specifications ;
3	Understanding the organisation of the kitchen ;
4	Understanding specifications and employment of the personal that work in the kitchen ;
5	To comprehend hygiene and food safety systems ;
6	Menu planning and identifying foodstuffs ;
7	To have the knowledge about international kitchens and different kind of cooking methods ;
8	To be able to comprehend the kitchen costs ;

22	Course Content:

Week	Theoretical	Practical
1	Historical Development of Kitchen	Kitchen Management and Organization (relations between kitchen and the other departments ; making big ,middle or small kitchen organizations)
2	Kitchen Management and Organization (relations between kitchen and the other departments ; making big ,middle or small kitchen organizations)	Basic Kitchen Production Knowledge( plan of the kitchen , physical proporties of the kitchen
3	Kitchen Management and Organization (jop definition of the personal for whom work in the kitchen	equipment anhygiene and and health )d health , purity of foodSystems of cleaning, health , safety, hygiene and sanitation in kitchen (
4	Basic Kitchen Production Knowledge( plan of the kitchen , physical proporties of the kitchen	Cleaning, health hygiene , and food safety systems like HACCP, GMP in the kitchen
5	Basic Kitchen Production Knowledge (kitchen equipment and tools ,kitchenware, safety in the kitchen,	Menu planning , content of menu and service of menu
6	sanitation ,cleaning of the equipment anhygiene and and health )d health , purity of foodSystems of cleaning, health , safety, hygiene and sanitation in kitchen (	Cost of food production
7	Systems of cleaning, health , safety, hygiene and sanitation in kitchen (factors that couse the food contamination and affects food safety in the kitchen , food poisioning and first aid)	Basic Cooking Methods Which use in international kitchen
8	Mid-term Exam and review of chapters
9	Cleaning, health hygiene , and food safety systems like HACCP, GMP in the kitchen
10	Menu planning , content of menu and service of menu
11	Menu (classical menu, modern menu)
12	Cost of food production
13	Nutrition ,Food stuffs , Importance of Foods
14	Basic Cooking Methods Which use in international kitchen

23	Textbooks, References and/or Other Materials:	Gökdemir, A., “Mutfak Hizmetleri Yönetimi”, Detay yayıncılık, Ankara,2005
24	Assesment

TERM LEARNING ACTIVITIES	NUMBER	PERCENT
Midterm Exam	1	40
Quiz	0	0
Homeworks, Performances	0	0
Final Exam	1	60
Total	2	100
Contribution of Term (Year) Learning Activities to Success Grade		40
Contribution of Final Exam to Success Grade		60
Total		100
Measurement and Evaluation Techniques Used in the Course
Information

ECTS / WORK LOAD TABLE

Activites	NUMBER	TIME [Hour]	Total WorkLoad [Hour]
Theoretical	14	1	14
Practicals/Labs	14	2	28
Self Study and Preparation	6	5	30
Homeworks, Performances	0	0	0
Projects	0	0	0
Field Studies	0	0	0
Midtermexams	1	8	8
Others	0	0	0
Final Exams	1	10	10
Total WorkLoad			98
Total workload/ 30 hr			3
ECTS Credit of the Course			3

CONTRIBUTION OF LEARNING OUTCOMES TO PROGRAMME QUALIFICATIONS

	PQ1	PQ2	PQ3	PQ5	PQ6	PQ7	PQ8	PQ11	PQ12
LO1	2	1	1	2	4	4	1	1	5
LO2	2	1	1	1	4	3	1	0	5
LO3	2	1	1	1	4	3	1	0	5
LO4	2	1	1	1	4	3	1	0	5
LO5	1	0	1	1	4	3	1	0	5
LO6	1	0	1	1	4	3	1	0	5
LO7	1	0	1	0	3	3	1	0	5
LO8	1	0	1	0	3	3	2	0	5

LO: Learning Objectives

PQ: Program Qualifications

Contribution Level:

1 Very Low

2 Low

3 Medium

4 High

5 Very High