Master of Arts in Gastronomy non-thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

GST546

Course Name:

Menu Planning Strategies

Course Semester:

Fall
Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	9

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. MÜGE KAYA

Course Lecturer(s):

Öğr.Gör. ASLI İÇİNGÜR

Course Assistants:

Course Objective and Content

Course Objectives:	The course aims to make standard planning and to prepare a menu using balanced and sufficient food.
Course Content:	Standard recipe making, menu preparation, menu planning, properties of foods and balanced and adequate foods.

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Planning food and beverage services
2) To gain the ability to evaluate the efficiency of food and beverage preparation processes
3) Supervising food and beverage preparation processes
4) Gaining menu planning and pricing skills
5) Understand the entire food and beverage preparation process step by step
2 - Skills
Cognitive - Practical
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	Defining menus and food health
2)	Food and beverages essential for a healthy life
3)	Food and beverages necessary for a balanced diet
4)	Food and beverage ratios required for a balanced diet
5)	Characteristics of food and beverages
6)	vitamins
7)	What is a menu? What are the factors that influence an efficient menu?
8)	Midtern exam
9)	What is a menu? What are the factors that influence an efficient menu?
10)	Menu preparation
11)	What is Menu affected by?
11)	What is Menu affected by?
11)	What is Menu affected by?
11)	What is Menu affected by?
11)	What is Menu affected by?
12)	Customer preferences, Menu types in different conditions
13)	Customer preferences, Menu types in different conditions
14)	Menu applications and recipes
15)	again
16)	final exam

Sources

Course Notes / Textbooks:
References:	1. Paul, J. Mcvety. Bradley, J. Ware, Claudette. Leveseque Ware.(2009) Fundamentals of Menu Planning, John Wile & Sons inc. New Jersey

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
Program Outcomes

Course - Learning Outcome Relationship

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

Program Outcomes

Level of Contribution

Learning Activity and Teaching Methods

Assessment & Grading Methods and Criteria

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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 40
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	Duration (Hours)	Workload
Application	1	2	2
Midterms	1	2	2
Final	1	2	2
Total Workload			6