GAZI UNIVERSITY INFORMATION PACKAGE - 2019 ACADEMIC YEAR

COURSE DESCRIPTION
CATERİNG SYSTEM/1950017
Course Title: CATERİNG SYSTEM
Credits 3 ECTS 7.5
Semester 1 Compulsory/Elective Elective
COURSE INFO
 -- LANGUAGE OF INSTRUCTION
  Turkish
 -- NAME OF LECTURER(S)
  Assist. Prof. Aybuke Ceyhun Sezgin
 -- WEB SITE(S) OF LECTURER(S)
  http://www.websitem.gazi.edu.tr/site/aybukeelif
 -- EMAIL(S) OF LECTURER(S)
  aybukeelif@gazi.edu.tr
 -- LEARNING OUTCOMES OF THE COURSE UNIT
It is to ensure that the students have knowledge about the practices of the catering companies after their undergraduate education.
 -- MODE OF DELIVERY
  The mode of delivery of this course is Face to face
 -- PREREQUISITES AND CO-REQUISITES
  There is no prerequisite or co-requisite for this course.
 -- RECOMMENDED OPTIONAL PROGRAMME COMPONENTS
  -
 --COURSE CONTENT
1. Week  Definition of Ready Meal Systems
2. Week  Definition and Characteristics of Mass Feeding
3. Week  Collective Nutrition Institutions and Characteristics
4. Week  Bulk Nutrition Service Providers and Features
5. Week  Ready Meal System Types
6. Week  Production Steps in Mass Feeding Systems
7. Week  Kitchen Workers and Kitchen Planning
8. Week  Preparing Meals in Prepared Meal Systems
9. Week  Traditional Production System
10. Week  Cooking-Cooling System
11. Week  Cooking-Freeze System
12. Week  Food Safety in Ready Meal Systems
13. Week  Student presentations
14. Week  Student presentations
15. Week  
16. Week  
 -- RECOMMENDED OR REQUIRED READING
  Gökdemir, A., 2003. Mutfak Hizmetleri Yönetimi. Detay Yayıncılık, Ankara, 34-37. Gisslen, W., 2011. Professionel Cooking, 7. Edition. John Wiley&Sons, Inc.,Hoboken, New Jersey. Kutluay-Merdol, T., Beyhan, Y., Ciğerim, N., Sağlam, F., Tayfur, M., Baş, M., & Dağ, A. 2003. Toplu Beslenme Yapılan Kurumlarda Çalışan Personel için Sanitasyon/Hijyen Eğitim Rehberi (2. Baskı). Hatipoğlu Yayın Evi, Ankara.
 -- PLANNED LEARNING ACTIVITIES AND TEACHING METHODS
   Lecture, Question & Answer
 -- WORK PLACEMENT(S)
  -
 -- ASSESSMENT METHODS AND CRITERIA
 
Quantity
Percentage
 Mid-terms
1
50
 Assignment
1
50
 Exercises
0
0
 Projects
0
0
 Practice
0
0
 Quiz
0
0
 Contribution of In-term Studies to Overall Grade  
40
 Contribution of Final Examination to Overall Grade  
60
 -- WORKLOAD
 Efficiency  Total Week Count  Weekly Duration (in hour)  Total Workload in Semester
 Theoretical Study Hours of Course Per Week
16
3
48
 Practising Hours of Course Per Week
0
 Reading
2
8
16
 Searching in Internet and Library
2
8
16
 Designing and Applying Materials
2
8
16
 Preparing Reports
2
8
16
 Preparing Presentation
2
8
16
 Presentation
2
8
16
 Mid-Term and Studying for Mid-Term
2
8
16
 Final and Studying for Final
2
8
16
 Other
2
4
8
 TOTAL WORKLOAD: 
184
 TOTAL WORKLOAD / 25: 
7.36
 ECTS: 
7.5
 -- COURSE'S CONTRIBUTION TO PROGRAM
NO
 PROGRAM LEARNING OUTCOMES
1
2
3
4
5
1Has comprehensive, systematic and expert knowledge about the concepts, theories, principles, phenomena and paradigms in the field of Gastronomy and Culinary Arts and related disciplines (Tourism, Sociology, Psychology, Anthropology, Business, Food, Nutrition etc.) in order to think and research originallyX
2He has advanced knowledge about general and general research methods in the field of Gastronomy and Culinary Arts.X
3He has knowledge about the new product development process in the field of Gastronomy and Culinary Arts and the trademark registration and marketing of the developed products.X
4Has knowledge of national and international cuisine at the level of expertise.X
5Gastronomy and Culinary Arts combines information, theories, models, and information in close disciplines with the field.X
6Theories, models, etc. in the field of gastronomy and culinary arts and in close disciplines (Tourism, Sociology, Psychology, Anthropology, Business, Food, Nutrition, Statistics etc.). use and develop while conducting research or designing service processes.X
7It analyzes the scientific knowledge, theories, methods and models in the fields of gastronomy and culinary arts and in close disciplines (tourism, sociology, psychology, anthropology, business, food, nutrition etc.) with a critical approach by analyzing and synthesizing the models and solves the problems by combining information from different fields.X
8Design and conduct original research using appropriate research methods in relation to issues and problems related to the field of gastronomy and culinary arts, presenting the results in a clear and understandable way.X
9It effectively performs the functions of planning, organizing, coordinating, directing and controlling related to the field of Gastronomy and Culinary Arts.X
10Develops suggestions by analyzing the legislation related to the field of Gastronomy and Culinary Arts.X
11Gastronomy and Culinary Arts make abstract and theoretical conclusions from the applications.X
12It identifies, systematically and creatively resolves complex problems and develops alternative decisions about service organizations or service delivery processes in the field of gastronomy and culinary arts.X
13It works independently and effectively with others.X
14Complex, unpredictable and new strategic approaches to the field of gastronomy and culinary arts are needed to manage or transform the service processes and businesses that need to be original and autonomous in the resolution of problems.X
15Can self-criticize, manages self and time.X
16It works as a team and project member, takes responsibility and directs the project, improves the professional knowledge and skills of people who work with them, evaluates their performance fairly and develops new methods to improve performance.X
17It updates and improves the knowledge, skills and competences related to the field of Gastronomy and Culinary Arts with the awareness of lifelong learning, under the supervision of an academic advisor, he conducts scientific studies on the field of Gastronomy and Culinary Arts.X
18A foreign language communicates at least in writing and verbally at the European Language Portfolio B2 General Level.X
19It communicates effectively and performs group work, recognizes and distinguishes different cultures, and communicates with these cultures.X
20Responsibility for Gastronomy and Culinary Arts is fulfilled within the framework of ethical principles and legal regulations, taking into account human health, social and natural environment when performing work, observing fundamental rights and freedoms, being sensitive to differences between people and cultures, tolerance and respect.X