Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
3SHK235Cabin Service Training3+0+035

Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Civil Aviation Cabin Services
Mode of Delivery Face to Face
Type of Course Unit Compulsory
Objectives of the Course The aim of this course is to provide information about the general cabin service procedures and service equipment and practice on them.
Course Content Catering and service preparations, special meals, food and beverage service according to the time of the day, food and beverage service according to the passenger class, alcoholic and non-alcoholic beverage information, cheese information
Course Methods and Techniques Observation technique, demonstration technique, question-answer technique, brainstorming technique, problem solving technique, drama technique, show-off technique
Prerequisites and co-requisities None
Course Coordinator Instructor Tunay Elüstün
Name of Lecturers Instructor Tunay Elüstün
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources THY service Lecture Notes
THY service Lecture Notes

Course Category
Mathematics and Basic Sciences %10
Social Sciences %20
Field %70

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 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 15 3 45
Hours for off-the-c.r.stud 15 6 90
Assignments 4 10 40
Presentation 1 10 10
Mid-terms 1 10 10
Final examination 1 10 10
Total Work Load   Number of ECTS Credits 7 205

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Recognizing the basic information about catering and service. Being able to explain the service and catering system on the aircraft
2 Learning the types of service made in the cabin and the catering and stationery materials required for the service
3 Learning the differences between flight classes and the appropriate type of catering
4 Understanding the procedures to be considered in the service
5 Deciding on the type of service according to the time of the day on the aircraft
6 Have practical skills in serving drinks and food on board


Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Reasons for Service - Standards of Behavior for Cabin Crews - Impact of Catering on Passengers
2 Main Factors in Catering Planning
3 Galley Preparations Before the Service
4 Pre-Flight Galley Preparation, Supply of Catering Equipment
5 Passenger Catering Equipment
6 Service Types
7 Special Meals
8 Midterm Exam
9 Rules to be followed in the service, Food and Beverage Service According to the Hours of the Day
10 Food and Beverage Service by Passenger Class
11 Cockpit Service, Cabin Crew Meals
12 Service of soft drinks
13 Service of alcoholic drinks
14 Cheese Information
15 Final Exam


Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14
All 5 5 4 4 4 5 4 4 5 5 5 5 5 5
C1 5 5 4 4 4 5 4 4 5 5 5 5 5 5
C2 5 5 5 5 4 5 4 4 5 5 5 5 5 5
C3 5 5 5 5 4 5 4 4 5 5 5 5 5 5
C4 5 5 5 5 4 5 4 4 5 5 5 5 5 5
C5 5 5 5 5 4 5 4 4 5 5 5 5 5 5
C6 5 5 5 5 4 5 4 4 5 5 5 5 5 5

bbb


https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=113433&curProgID=101&lang=en