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

General course introduction information

Course Code:

MTUR108

Course Name:

Service and Techniques

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. GÜLDEREN ARCA

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:	This course is planned in order to emphasize the service rules and the importance of food and beverage industry service to Tourism and Hotel Management students.
Course Content:	• General Information About Food Sector • Service Personnel and Duties • Hygiene, Sanitation and Food Safety • Menu Info • Preparation for service • Service Order • Breakfast and table service • Bar service

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
1) Defines table service methods and service order.
2) • Describes service personnel tasks and capabilities in restaurants.
3) • Explains the connection between the menu and the service.
4) • Identifies safety hazards in the restaurant.
5) • Match the drinks that are compatible in food and choose the most suitable service method for drinks.
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	• General Information About Food Sector	Resource Book
2)	• Service Personnel and Duties	Resource Book
3)	• Food and Beverage Service Zones and Equipments	Resource Book
4)	• Hygiene Sanitation and Food Safety	Resource Book
5)	• Hygiene Sanitation and Food Safety	Resource Book
6)	Video on hygiene	Resource Video
7)	Video discussion and evaluation	Resource Video
8)	MIDTERM
9)	.Menu Info .Alakart Menu .Tabldot Menu .Replication of samples	Resource Book
10)	• Service Preparation	Resource Book
11)	• In Service	Resource Kitap
12)	• Breakfast service	Resource Book
13)	• Table Service Types	Resource Book
14)	An overview	Resource Book
15)	FINAL EXAMINATION

Sources

Course Notes / Textbooks:	Kaynak Kitap
References:	Recourse Book

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
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

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Bilgisayar Destekli Sunum

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	14	2	28
Study Hours Out of Class	28	2	56
Homework Assignments	28	2	56
Midterms	1	1	1
Final	1	1	1
Total Workload			142