ISTANBUL OKAN UNIVERSITY INFORMATION PACKAGE / COURSE CATALOGUE
| Gastronomy And Culinary Arts | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
General course introduction information
| Course Code: | GST410 | ||||||||
| Course Name: | Intern Gastronomy | ||||||||
| Course Semester: | Spring | ||||||||
| Course Credits: |
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| Language of instruction: | TR | ||||||||
| Course Requisites: | |||||||||
| Does the Course Require Work Experience?: | No | ||||||||
| Type of course: | Compulsory | ||||||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||||||
| Course Coordinator : | Assoc. Prof. İLKAY GÖK | ||||||||
| Course Lecturer(s): |
Öğr.Gör. HAKAN ATAKAN Öğr.Gör. BİLGE DİLARA DOKUZCAN CİNGÜ Öğr.Gör. ARİF AKDAŞ Assoc. Prof. İLKAY GÖK |
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| Course Assistants: |
Course Objective and Content
| Course Objectives: | The aim of this course is to provide hands-on training in a food and beverage business that the university has an agreement with, within the scope of this course conducted jointly with the University's Career Center. He has the opportunity to put the knowledge he gained in theoretical and practical lessons he has taken throughout his teaching life into practice. The student gets orientation in all units of a food and beverage business and participates in all activities performed in the units and becomes part of daily work. Within the scope of this program, the student receives a training within the program planned in all departments of the business such as reservation, welcome, service, bar / barista, kitchen, patisserie, catering, dishwasher, warehouses, accounting, sales, public relations, human resources, R&D, central management. . This training is given in the workplace, but not less than 630 hours. The education program, performance, continuity of the work, whether the student fulfills the responsibilities of the workplace is periodically monitored by the advisor, and if necessary, changes are made in the program. After completing the minimum 630 hours of training in all units, the student prepares reports for both the Career Center and the department. |
| Course Content: | Transferring the course content Explanation of what is expected from students in this course Giving information about working hours Explanation of menu elements Showing all units in the business to the student Meet the employees Calling customers for the finalization of reservations, taking personal preferences (scenic table, birthday celebration, noiseless table, etc.) Placing the finalized reservations on the most convenient table in the hall Accompanying the customers' desks Sharing the special requests of customers with other units (delivery of the birthday cake to the kitchen, etc.) Learning the food and beverage preferences from the customers who settled on the table Transfer of orders to the relevant department (bar, kitchen) Keeping track of the order, paying attention to the timing of the dishes, making sure that the customers have the right dishes To provide a clean, smooth and polite service Points to consider when determining the working hours of the bar staff, to review the costs of drinks Paying attention to the portion sizes of the drinks Liquor stock and continuous warehouse control Monthly drink counts Checking the quantity, cleaning and ordering of the required material Gathering information about menu elements, storage conditions Making preparations before service Checking the warehouses, ordering the missing material Preparing customer orders on time and in appropriate standards, informing service personnel Identification and recording of products that are damaged or lost Completing the opening works (operation of ovens, stoves, checking whether the machines are working, etc.) Controlling portions, tracking costs, reviewing prescriptions Dishwashing training Detailed information about hygiene standards Supply of material according to the order quantity Preparation of cakes and desserts When the order arrives, serving the cake and dessert to the service Opening and closing preparations Control of warehouses Purchase of optimum amount of food and drink ingredients Getting offers from the market Ensuring delivery and storage under appropriate conditions Determining the differences between the ordered material and the received material, recording the invoices in the system, saving dispatches Ensuring that the material received is within the standards required by the business Properly placing food on shelves Distribution of foods to the relevant units (bar, kitchen, patisserie, etc.) Controlling the cost of portions Comparison of budgets and actual figures Analysis of sales and profitability Cost control and pricing Information about the position of the business in the market, evaluation of the business environment, competitive analysis, demand forecasting, projection of activity results, market analysis, internal and external sales, advertising activities Job analysis, job description, job requirements, finding employees from internal and external sources, Employee selection methods Recruitment, orientation trainings Long and short term plans, future projects, management of customer complaints Preparation of the report Preparation of the report |
Learning Outcomes
The students who have succeeded in this course;
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Lesson Plan
| Week | Subject | Related Preparation |
| 1) | • Course syllabus, transferring the course content • Explain what is expected of the students in this course | no data |
| 2) | • Giving information about working hours • Explaining the menu elements • Showing all units in the business to the student • Meet the employees | no data |
| 3) | Calling customers for the finalization of reservations, taking personal preferences (scenic table, birthday celebration, noiseless table, etc.) • The finalized reservations are placed at the most suitable table in the hall. • Accompanying the customers' desks | no data |
| 4) | Learning the food and beverage preferences from the customers who settled at their tables • Transferring orders to the relevant department (bar, kitchen) • Following the order, paying attention to the timing of the dishes, making sure that the customers have the right dishes • To provide a clean, smooth and polite service | no data |
| 5) | Points to consider when determining the working hours of the bar staff, to review the costs of drinks • Paying attention to the portion sizes of the drinks • Liquor stock and continuous warehouse control • Monthly drink counts • Control of the amount, cleanliness and order of the required material | no data |
| 6) | Gathering information about menu elements, storage conditions • Making preparations before service • Checking the warehouses, ordering the missing material • Preparing customer orders on time and at appropriate standards, informing service personnel. • Identifying and recording products that are damaged and lost | no data |
| 7) | • Completing the opening work (operation of ovens, stoves, checking whether the machines are working, etc.) • Controlling portions, tracking costs, reviewing prescriptions • Dishwashing training • Detailed information about hygiene standards | no data |
| 8) | Supply of the material according to the order quantity • Preparation of cakes and desserts • When the order comes, presenting the cake and dessert to the service • Opening and closing preparations • Control of warehouses | no data |
| 9) | • Optimum purchase of food and drink ingredients • Receiving offers from the market • Ensuring receiving and storing under appropriate conditions • Determining the differences between the ordered material and the received material, recording the invoices in the system, saving dispatches • Ensuring that the material received is within the standards required by the enterprise. • Properly placing food on shelves • Distribution of foods to the relevant units (bar, kitchen, patisserie, etc.) | no data |
| 10) | • Controlling the cost of portions • Comparison of budgets and realized figures • Analysis of sales and profitability | no data |
| 11) | Information about the position of the business in the market, evaluation of the business environment, competition analysis, demand forecasting, projection of activity results, market analysis, internal and external sales, advertising activities | no data |
| 12) | • Job analysis, job description, job requirements, finding employees from internal and external sources, • Employee selection methods • Recruitment and orientation trainings | no data |
| 13) | • Long and short term plans, future projects, management of customer complaints | no data |
| 14) | Report preparation | no data |
| 15) | Report preparation | no data |
| 16) | final exam | NO DATA |
Sources
| Course Notes / Textbooks: | Veri yok. |
| References: | Veri yok. |
Course-Program Learning Outcome Relationship
| Learning Outcomes | 1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
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| Program Outcomes | ||||||||
| 1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. | ||||||||
| 2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing. | ||||||||
| 3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. | ||||||||
| 4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. | ||||||||
| 5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively. | ||||||||
| 6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively. | ||||||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy. | 5 |
| 2) | Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing. | 5 |
| 3) | Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management. | 5 |
| 4) | Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning. | 5 |
| 5) | Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively. | 5 |
| 6) | Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively. | 5 |
Learning Activity and Teaching Methods
| Field Study | |
| Individual study and homework | |
| Report Writing | |
| Application (Modelling, Design, Model, Simulation, Experiment etc.) | |
| Internship/Onsite Practice |
Assessment & Grading Methods and Criteria
| Oral Examination | |
| Application | |
| Observation | |
| Individual Project | |
| Reporting | |
| Uzman / Jüri Değerlendirmesi | |
| Staj/ Yerinde Uygulama Değerlendirmesi |
Assessment & Grading
| Semester Requirements | Number of Activities | Level of Contribution |
| Jury | 1 | % 99 |
| Final | 1 | % 1 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 99 | |
| PERCENTAGE OF FINAL WORK | % 1 | |
| total | % 100 | |
Workload and ECTS Credit Grading
| Activities | Number of Activities | Workload |
| Course Hours | 14 | 112 |
| Special Course Internship (Work Placement) | 15 | 120 |
| Paper Submission | 1 | 1 |
| Jury | 1 | 1 |
| Final | 1 | 1 |
| Total Workload | 235 | |