Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN and SPACE DESIGN | - | Spring Semester | 2+4 | 4 | 5 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Can Arda MOLTAY, Lect. Atilla ATALA, Lect. Banu ÖZDEN |
| Assistant(s) | |
| Aim | It is aimed to teach basic pavement and infrastructure planning principles in order to create capacity to assume the role of decision maker in kitchen and space design, to give information about basic kitchen equipments used and their working principles, to create the possibility of using common language with designer / engineer, but also to provide the capacity to be fulfilled. |
| Course Content | This course contains; Definition of kitchen, concept of food and drink management, menu planning.,Basic principles in kitchen design, main kitchen functions and relations with each other, investment and business feasibility.,The practice of recognizing the kitchen through the school dining room kitchen, the basic scientific rules in the kitchen.,Decision making process in planning, example of fast food kitchens, planning of kitchen storage and preparation areas,Cooking / service systems, cooking areas planning, basic cooking equipment, equipment drawing symbols,Planning of food and beverage areas, banqueting service, beverage service systems and equipment,Planning of food and beverage service areas, banquet service, beverage service systems and equipment,Midterm exam,a kitchen trip for review purposes,A culinary trip where learnings can be inspected,,,,,. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| This course is a description of the characteristics, general concept and systems to be used of the restaurant or industrial kitchen that will be designed in a structure that can meet the demands of the guests. | A, E, F | |
| Understanding the planning principles of food and beverage service facilities | 9 | A, E |
| Understanding of the operating principles of kitchen equipments | 9 | A, E, F |
| Reading plan, understanding of scales | 9 | A, E, F |
| Preparation of simple layout plans | 9 | A, E, F |
| Learning technical terminology | 9 | A, E, F |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition of kitchen, concept of food and drink management, menu planning. | |
| 2 | Basic principles in kitchen design, main kitchen functions and relations with each other, investment and business feasibility. | |
| 3 | The practice of recognizing the kitchen through the school dining room kitchen, the basic scientific rules in the kitchen. | |
| 4 | Decision making process in planning, example of fast food kitchens, planning of kitchen storage and preparation areas | |
| 5 | Cooking / service systems, cooking areas planning, basic cooking equipment, equipment drawing symbols | |
| 6 | Planning of food and beverage areas, banqueting service, beverage service systems and equipment | |
| 7 | Planning of food and beverage service areas, banquet service, beverage service systems and equipment | |
| 8 | Midterm exam | |
| 9 | a kitchen trip for review purposes | |
| 10 | A culinary trip where learnings can be inspected | |
| 11 | ||
| 12 | ||
| 13 | ||
| 14 | ||
| 15 |
| Resources |
| It will be provided by the instructor. |
| - Design and Layout of Foodservice Facilities; Birchfield, John C.; John Wiley & Sons; 2008 - An Introduction to the Foodservice Industry; NAFEM (North American Food Equipment Manufacturers) Basımı - Principles of Catering Design; Lawson, Fred; Architectural Press - Projeler Yapılar 9: Restoran ve Kafeler; YEM Yayın; 2017 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | X | ||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 6 | 84 | |||
| Guided Problem Solving | 2 | 2 | 4 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 4 | 4 | 16 | |||
| General Exam | 4 | 4 | 16 | |||
| Performance Task, Maintenance Plan | 4 | 4 | 16 | |||
| Total Workload(Hour) | 136 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(136/30) | 5 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN and SPACE DESIGN | - | Spring Semester | 2+4 | 4 | 5 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Can Arda MOLTAY, Lect. Atilla ATALA, Lect. Banu ÖZDEN |
| Assistant(s) | |
| Aim | It is aimed to teach basic pavement and infrastructure planning principles in order to create capacity to assume the role of decision maker in kitchen and space design, to give information about basic kitchen equipments used and their working principles, to create the possibility of using common language with designer / engineer, but also to provide the capacity to be fulfilled. |
| Course Content | This course contains; Definition of kitchen, concept of food and drink management, menu planning.,Basic principles in kitchen design, main kitchen functions and relations with each other, investment and business feasibility.,The practice of recognizing the kitchen through the school dining room kitchen, the basic scientific rules in the kitchen.,Decision making process in planning, example of fast food kitchens, planning of kitchen storage and preparation areas,Cooking / service systems, cooking areas planning, basic cooking equipment, equipment drawing symbols,Planning of food and beverage areas, banqueting service, beverage service systems and equipment,Planning of food and beverage service areas, banquet service, beverage service systems and equipment,Midterm exam,a kitchen trip for review purposes,A culinary trip where learnings can be inspected,,,,,. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| This course is a description of the characteristics, general concept and systems to be used of the restaurant or industrial kitchen that will be designed in a structure that can meet the demands of the guests. | A, E, F | |
| Understanding the planning principles of food and beverage service facilities | 9 | A, E |
| Understanding of the operating principles of kitchen equipments | 9 | A, E, F |
| Reading plan, understanding of scales | 9 | A, E, F |
| Preparation of simple layout plans | 9 | A, E, F |
| Learning technical terminology | 9 | A, E, F |
| Teaching Methods: | 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, E: Homework, F: Project Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Definition of kitchen, concept of food and drink management, menu planning. | |
| 2 | Basic principles in kitchen design, main kitchen functions and relations with each other, investment and business feasibility. | |
| 3 | The practice of recognizing the kitchen through the school dining room kitchen, the basic scientific rules in the kitchen. | |
| 4 | Decision making process in planning, example of fast food kitchens, planning of kitchen storage and preparation areas | |
| 5 | Cooking / service systems, cooking areas planning, basic cooking equipment, equipment drawing symbols | |
| 6 | Planning of food and beverage areas, banqueting service, beverage service systems and equipment | |
| 7 | Planning of food and beverage service areas, banquet service, beverage service systems and equipment | |
| 8 | Midterm exam | |
| 9 | a kitchen trip for review purposes | |
| 10 | A culinary trip where learnings can be inspected | |
| 11 | ||
| 12 | ||
| 13 | ||
| 14 | ||
| 15 |
| Resources |
| It will be provided by the instructor. |
| - Design and Layout of Foodservice Facilities; Birchfield, John C.; John Wiley & Sons; 2008 - An Introduction to the Foodservice Industry; NAFEM (North American Food Equipment Manufacturers) Basımı - Principles of Catering Design; Lawson, Fred; Architectural Press - Projeler Yapılar 9: Restoran ve Kafeler; YEM Yayın; 2017 |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | ||||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
| 6 | |||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | X | ||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |