Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3ASC277Kitchen Planning and Organization2+0+02407.05.2026

 
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 enable students to acquire fundamental knowledge and skills related to professional kitchen planning and organization, to arrange kitchen areas in accordance with workflow, to plan equipment usage according to efficiency and hygiene principles, and to develop awareness of sustainable kitchen management.
Course Content This course covers professional kitchen planning, workflow, ergonomics, kitchen equipment, storage systems, inventory management, hygiene and sanitation practices, personnel organization, mass production systems, sustainable kitchen practices, waste management, and technology-supported kitchen organization.
Course Methods and Techniques
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Elif Yıldız Tohumcu
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Kitchen Management
Ayhan GÖKDEMİR,, "Kitchen Services Management" Detay Yayıncılık.
In Food and Beverage Businesses Kitchen Services Management
Course Notes 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.
Documents Mutfak Planlama ve Organizasyonu

Course Category
Engineering Design %10
Social Sciences %5
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
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 50
Total
2
% 90

 
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 2 28
Assignments 1 10 10
Mid-terms 1 10 10
Final examination 1 10 10
Total Work Load   Number of ECTS Credits 4 100

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 By explaining the basic concepts related to kitchen planning, it enables the organization of kitchen areas in accordance with workflow.
2 The tools, equipment, and machinery used in the kitchen are classified and their usage areas are planned in accordance with occupational health, safety, hygiene, and efficiency principles.
3 By creating a kitchen layout plan suitable for the menu type, production capacity, and operational structure, the team organizes teamwork and production processes.
4 In their professional work, they evaluate and apply current technologies, quality processes, and sustainable kitchen practices within the kitchen organization.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
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
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14
All 4 4 3 2 4 2 3 2 3 4 3 2 5
C1 5 2 2 1 3 2 2 1 1 4 2 2 5
C2 4 5 2 1 3 2 2 1 2 5 1 2 5
C3 4 3 2 1 5 3 5 2 2 3 5 3 4
C4 3 4 5 4 3 2 2 4 5 1 2 2 1 4

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