Culinary
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

General course introduction information

Course Code:

MASC221

Course Name:

Catering Technology

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department/Faculty Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. CANSU İZGİ AYDIN

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:	This course aims to improve the knowledge of catering systems: processing, storage, service, and transportation under hygienic rules. Students will learn to prepare menus according to nutritional principles.
Course Content:	Catering systems, Nutritional Principles and Menu Planning, Kitchen Planning, Warehouse, Food Safety, Hygiene and Sanitation, HACCP.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Students will have information about Catering.
2 - Skills
Cognitive - Practical
1) Gains knowledge of operation and production methods.
3 - Competences
Communication and Social Competence
Learning Competence
1) Can get ideas about catering strategies.
Field Specific Competence
1) Knows the hygiene and sanitation and safety rules to be taken in the kitchen.
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Introduction
2)	Background of Catering
3)	Nutritional Principles and Menu Planning
4)	Nutritional Principles and Menu Planning
5)	Kitchen Equipments and Planning
6)	Kitchen Equipments and Planning
7)	Mid-Term
8)	Warehouse
9)	Food preparing Methods
10)	Food preparing Methods
11)	Hygiene and Sanitation
12)	Food Safety for Catering
13)	HACCP
14)	HACCP

Sources

Course Notes / Textbooks:	Tayar M., Hecer C. (2013), Hazır Yemek Sistemleri , Dora Yayıncılık
References:	yok

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4
Program Outcomes
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.
2) Calculates the calorie and nutritional value of the foods
3) Arranges, apply and controls the menu
4) Knows the kind of the drinks and presents wine
5) Knows and make pastry
6) Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data.
2)	Calculates the calorie and nutritional value of the foods
3)	Arranges, apply and controls the menu
4)	Knows the kind of the drinks and presents wine
5)	Knows and make pastry
6)	Works in catering organizations, carries out best applications about producing food, occupational health and safety, food hygiene and safetya and general working practice.

Learning Activity and Teaching Methods

Peer Review
Expression
Individual study and homework
Lesson
Group study and homework
Seminar
Social Activities
Technical Tour

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Individual Project
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Presentation	1	% 15
Midterms	1	% 35
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	13	39
Study Hours Out of Class	15	84
Presentations / Seminar	2	10
Midterms	1	1
Final	1	1
Total Workload		135