ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Culinary | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
General course introduction information
| Course Code: | MASC226 | ||||||||
| Course Name: | Cost Control in Gastronomy | ||||||||
| Course Semester: |
Spring |
||||||||
| Course Credits: |
|
||||||||
| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Department/Faculty Elective | ||||||||
| Course Level: |
|
||||||||
| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Öğr.Gör. CANSU İZGİ AYDIN | ||||||||
| Course Lecturer(s): | |||||||||
| Course Assistants: |
Course Objective and Content
| Course Objectives: | The aim of this lecture is to grasp cost control period, standardized recipe and cost calculations to reach intended economical goal in food and beverage operations. |
| Course Content: | 1. The concept of cost has been identified. 2. Cost control period and control systems has been grasped. 3. The importance of recipe standardization has been grasped. 4. The information about revenue control and pricing has been made. |
Learning Outcomes
The students who have succeeded in this course;
|
|||||||||||||||||||||||||||||||||||
Lesson Plan
| Week | Subject | Related Preparation |
| 1) | The Concept of Cost | |
| 2) | The Concept of Cost | |
| 3) | Cost Control Period/ Purchasing | |
| 4) | Cost Control Period/ Receiving | |
| 5) | Cost Control Period/ Storage | |
| 6) | Cost Control Period/ | |
| 7) | Midterm Exam | |
| 8) | Menu Planing and Types of Menu | |
| 9) | Standardized Recipes | |
| 10) | Standardized Recipes | |
| 11) | Revenue and Revenue Control | |
| 12) | Revenue Control Systems | |
| 13) | Pricing Methods | |
| 14) | Cost Control Methods |
Sources
| Course Notes / Textbooks: | Dağ A., 2006, Yiyecek-İçecek İşletmelerinde Standart Tarifeler, Maliyet ve Hijyen Kontrolü, Meteksan Matbaacılık, Ankara |
| 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
| Expression | |
| Lesson | |
| Homework | |
| Q&A / Discussion |
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 | % 20 |
| Midterms | 1 | % 30 |
| 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 | 13 | 30 |
| Homework Assignments | 13 | 39 |
| Midterms | 1 | 15 |
| Final | 1 | 15 |
| Total Workload | 138 | |