Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3GST217Kitchen Design And Management3+0+03513.10.2025

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Compulsory
Course Delivery Method Face To Face
Objectives of the Course It will be explained how the separate kitchen establishments serving in accommodation and food and beverage businesses work and how their designs are made. Students will be in a position to install a kitchen.
Course Content Basic Kitchen Knowledge, Organizational Structure of the Kitchen, Kitchen Management, Food Cycle, Service Systems, Kitchen Design, Kitchen Types, Kitchen Functioning
Course Methods and Techniques Discussion, Lecture, Question and Answer, Individual Study, Brainstorming, Demonstration
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Associate Prof.Dr. Nihan YARMACI GÜVENÇ
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Kitchen Services Management
Kitchen Management in Hotel Businesses
Course Notes Kitchen Management in Hotel Businesses
Kitchen Services Management

Course Category
Social Sciences %20
Field %80

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 14 3 42
Hours for off-the-c.r.stud 14 3 42
Mid-terms 1 15 15
Final examination 1 25 25
Total Work Load   Number of ECTS Credits 5 124

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Has knowledge about how the management of accommodation and food and beverage businesses
2 Has command of management systems and operational processes.
3 Knows the types of cuisine and their effects on the operation of restaurants.
4 Understands the importance of kitchen design.
5 Learns to be solution-oriented in food and beverage businesses.
6 Mutfağın bölümlerini bilir.
7 Mutfak içi yerleşim kriterlerini açıklar
8 Mutfak çeşitlerini sınıflandırır
9 Mutfak personeli ve organizasyon yapısı hakkında bilgi sahibi olur.
10 Mutfakta kullanılan ekipmanları ve özelliklerini öğrenir.
11 Mutfakta hijyen ve sanitasyon kuralları hakkında bilgi sahibi olur.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Definition, history, departments, hierarchies of industrial kitchens Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
2 Organizational charts of industrial kitchens according to hierarchical structures Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
3 Industrial kitchen equipment and tools Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
4 Management of the kitchen and its relationship with other sciences Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
5 Hotel Kitchens design and operation process Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
6 Planning of the Kitchen, Location and Physical Characteristics of the Kitchen Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
7 Major Kitchens in the Food and Beverage Industry Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
8 Midterm Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
9 Production Process in Kitchens and Kitchen Sections Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
10 Health and Hygiene Practices in the Kitchen Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
11 Standard Costs and Standard Recipe Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
12 Design and operation of restaurant kitchens Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
13 Mistakes made in the kitchen design process Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
14 Negative situations in the kitchen design process Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi
15 General review Otel İşletmelerinde Mutfak Yönetimi Mutfak Hizmetleri Yönetimi

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
C1 5 3 4 5 2 5 2 5 5 5 5 5 5
C2 4 3 4 5 2 5 2 5 5 5 5 5 5
C3 5 3 4 5 2 5 2 5 5 5 5 5 5
C4 4 3 4 5 2 5 2 5 5 5 5 5 5
C5 5 3 4 5 2 5 2 5 5 5 5 5 5
C6
C7
C8
C9
C10
C11

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