Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits
1	ASC129	Kitchen Planning And Organization	3+0+0	3	6

Course Details

Language of Instruction	Turkish
Level of Course Unit	Associate Degree
Department / Program	Cooking
Mode of Delivery	Face to Face
Type of Course Unit	Compulsory
Objectives of the Course	To equip culinary students in the historical process of the kitchen, kitchen setup, kitchen staff and their duties, kitchen equipment and tools used, as well as hygiene rules and food cost calculations that must be followed in the kitchen.
Course Content	Students are taught the subjects of Kitchen History, Kitchen Setup, Kitchen Organization, Tools and Equipment Used in the Kitchen, Hygiene and Sanitation in the Kitchen and Calculating Food Cost.
Course Methods and Techniques
Prerequisites and co-requisities	None
Course Coordinator	Instructor Elif Yıldız Tohumcu
Name of Lecturers	Instructor Elif Yıldız Tohumcu
Assistants	None
Work Placement(s)	No

Recommended or Required Reading

Resources	Ayhan GÖKDEMİR,, "Kitchen Services Management" Detay Yayıncılık. Kitchen Management In Food and Beverage Businesses Kitchen Services Management
	TÜRKAN, Cemal (2010) Kitchen Technology (Ankara, cemalturkan). Prof. Dr. AKTAŞ, Ahmet & Doç. Dr. ÖZDEMİR, Bahattin (2012) Kitchen Management in Hotel Businesses (Ankara, Detay Yayıncılık). Eskişehir: T.C. Anadolu Üniversitesi Yayını No: 3403. Açıköğretim Fakültesi Yayını No: 2255.
	Mutfak Planlama ve Organizasyonu

Course Category

Mathematics and Basic Sciences	%5
Engineering Design	%10
Field	%85

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

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration	Total Work Load
Course Duration	14	3	42
Hours for off-the-c.r.stud	14	6	84
Mid-terms	1	10	10
Final examination	1	20	20
Total Work Load			Number of ECTS Credits 6 156

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	Understanding the Definition of Cuisine, Types and Historical Development
2	To learn the Management, Organization, Job Descriptions and Efficiency of Kitchen Services.
3	Learning about kitchen setup.
4	To understand the hygiene and food safety systems.
5	To have knowledge about kitchen equipment,

Weekly Detailed Course Contents

Week	Topics	Study Materials
1	Culinary and Culinary History	Özdemir, B. & Aktaş, A.,2012: 2- 36. https://ets.anadolu.edu.tr/storage/nfs/ASC208U/ebook/ASC208U-16V1S1-8-0-1-SV1-ebook.pdf
2	Kitchen Management, Basic Functions of Kitchen Services Management.
3	Planning and Installation of the Kitchen (Kitchen Design, Kitchen Types)	Türkan, C.,2010:1- 13.
4	Planning and Installation of the Kitchen (Kitchen Location, Physical Characteristics of the Kitchen)	Özdemir, B. & Aktaş, A.,2012: 40- 64
5	Parts of the Kitchen and Working Areas (Receiving, Storage)	Özdemir, B. & Aktaş, A.,2012: 184- 213
6	Parts of the Kitchen and Working Areas (Pastry Shop, Dishwasher, Waste Collection)
7	Kitchen Organization (Kitchen Staff and Duties)
8	midterm exam
9	Kitchen Organization (Work (Time) Planning, Personnel Planning and Its Importance)
10	Equipment and Tools Used in the Kitchen (Food in Kitchen Equipment and Appliances And Occupational Safety, Preparation and Cooking Equipment And Tools)	Türkan, C.,2010:83- 105.
11	Equipment and Tools Used in the Kitchen (Measuring, Storage and Cleaning Equipment and Tools)	Türkan, C.,2010:83- 105.
12	Hygiene and Sanitation in the Kitchen	Özdemir, B. & Aktaş, A.,2012: 242- 268.
13	Health and Safety Systems in the Kitchen
14	Food Production Costs
15	TOPIC REPEAT

Contribution of Learning Outcomes to Programme Outcomes

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