Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
-1ASC243Industrial Kitchen And Mass Food Production3+0+035

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course The aim of this course is to inform students about the production of food for mass consumption and the principles of this subject.
Course Content Defines and concepts of industrial food production, industrialization process of food production in the world and in Turkey; industrial food production systems; food delivery systems; industrial food service systems, on-site production and distribution; management of the industrial food production process.
Course Methods and Techniques Expression, show, question-answer
Prerequisites and co-requisities None
Course Coordinator Instructor Tuğçe CEBECİ
Name of Lecturers Instructor Günay HASDEMİR
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Gökdemir, A. (2019) Mutfak Hizmetleri Yönetimi. (Ed.: Sökmen, A.) Ankara: Detay Yayıncılık.
Maviş, F. (2003). Endüstriyel Yiyecek Üretimi. Ankara: Detay Yayıncılık.
İlban, M.O. ve Karadut, G. (2018). Toplu Yiyecek İşletmeleri İçin Yiyecek İçecek Yönetimi. Ankara: Detay Yayıncılık.
-Industrial Food Production, Fermani Maviş, Detail Publishing.

-Industrial Kitchens: Concepts and Applications, Saban Kargiglioglu, Nobel Academic Publishing.

- Food and Beverage Management For Mass Catering Enterprises, Mehmet Oguzhan Ilban, Detay Publishing.

- National Menu Planning and Implementation Guide for Mass Nutrition Systems (Mass Consumption Places), Ankara.

Course Category
Social Sciences %10
Field %90

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 30
Assignment 1 % 20
Final examination 1 % 50
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 13 2 26
Assignments 1 8 8
Presentation 1 8 8
Mid-terms 1 15 15
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 5 119

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Ability to learn about the industrial kitchen and related concepts
2 To be able to master the applications in industrial kitchens and kitchen types
3 The ability to develop innovative ideas in the functioning of industrial kitchens
4 Mastering the areas of collective food production and service and their functioning

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Cuisine, Management and Organization in History
2 Basic Kitchen Production Knowledge
3 Food Preparation Techniques
4 Standard Cooking Methods
5 Food Preparation Conforming to Standard Meal Quality
6 Food Decoration and Presentation
7 Mass Meal Industry
8 Areas Needed for the Mass Meal Industry
9 Sales in the Mass Meal Industry
10 Menu Planning in the Mass Meal Industry
11 Cost Analysis in the Mass Meal Industry
12 Quality Management System in the Mass Meal Industry
13 Supply Chain Management in the Mass Meal Industry
14 Kitchen Planning and Equipment Determination Suitable for Mass Meal Production

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
C1 3 3
C2 4 4 4 5 2 3
C3 5 3
C4 4 4 3 4 3 3 3 3

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=113048&lang=en