Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|---|---|---|---|---|
KITCHEN and SPACE DESIGN | GMS1214563 | Spring Semester | 3+0 | 3 | 5 |
Course Program | Çarşamba 09:00-09:45 Çarşamba 10:00-10:45 Çarşamba 11:00-11:45 Cumartesi 09:00-09:45 Cumartesi 10:00-10:45 Cumartesi 11:00-11:45 |
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. Banu ÖZDEN |
Assistant(s) | |
Aim | The aim of this course is to provide the basic knowledge needed to design a restaurant. Within the scope of the course, students will learn about the operational and design aspects of creating a restaurant concept, determining the menu, designing the kitchen, purchasing equipment, and designing the dining room and beverage service areas for successful operation. |
Course Content | This course contains; Explanation of course outcomes and assessment methods, restaurant, Restaurant concept and history ,General topics related to restaurant design ,Business plan, budgeting and choosing a theme for the restaurant,Kitchen Design 1 -General kitchen design issues -Storage spaces -Preparation areas ,Kitchen Design 2 -Cooking areas ,Kitchen Design 3 Service area, dishwasher and garbage room, other parts (staff area, office, toilets) ,Kitchen design 4 – baking ,Hygiene and safety in the kitchen ,Dining room design and functionality ,Designing beverage areas ,Restaurant design review ,Sustainable Restaurant designs ,Covid era restaurant designs & ghost restaurants . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Understands the stages of creating a restaurant concept and determining the menu. | 1, 16 | A, E |
Identify the stages of kitchen design and equipment purchasing. | 16, 19 | A, B |
Understand dining room and beverage service area designs. | 1 | A |
Recognize general safety and hygiene rules in kitchens. | 1, 10, 16 | A |
Identify innovative restaurant concepts. | 1, 16, 19 | A |
Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique |
Assessment Methods: | A: Traditional Written Exam, B: Short Answer Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|---|---|
1 | Explanation of course outcomes and assessment methods, restaurant | |
2 | Restaurant concept and history | |
3 | General topics related to restaurant design | |
4 | Business plan, budgeting and choosing a theme for the restaurant | |
5 | Kitchen Design 1 -General kitchen design issues -Storage spaces -Preparation areas | |
6 | Kitchen Design 2 -Cooking areas | |
7 | Kitchen Design 3 Service area, dishwasher and garbage room, other parts (staff area, office, toilets) | |
8 | Kitchen design 4 – baking | |
9 | Hygiene and safety in the kitchen | |
10 | Dining room design and functionality | |
11 | Designing beverage areas | |
12 | Restaurant design review | |
13 | Sustainable Restaurant designs | |
14 | Covid era restaurant designs & ghost restaurants |
Resources |
To be contributed by the lecturer. |
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. | ||||||
4 | Develops creative menus using new technologies and production methods | X | |||||
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
6 | |||||||
7 | |||||||
8 | Considers cooking as a chemical reaction. | ||||||
9 | X | ||||||
10 | |||||||
11 | |||||||
12 | X | ||||||
13 | X | ||||||
14 | X |
Assessment Methods
Contribution Level | Absolute Evaluation | |
Rate of Midterm Exam to Success | 50 | |
Rate of Final Exam to Success | 50 | |
Total | 100 |
ECTS / Workload Table | ||||||
Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
Course Hours | 14 | 3 | 42 | |||
Guided Problem Solving | 0 | 0 | 0 | |||
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 | 1 | 1 | 1 | |||
General Exam | 1 | 1 | 1 | |||
Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
Total Workload(Hour) | 44 | |||||
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(44/30) | 1 | |||||
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 | GMS1214563 | Spring Semester | 3+0 | 3 | 5 |
Course Program | Çarşamba 09:00-09:45 Çarşamba 10:00-10:45 Çarşamba 11:00-11:45 Cumartesi 09:00-09:45 Cumartesi 10:00-10:45 Cumartesi 11:00-11:45 |
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. Banu ÖZDEN |
Assistant(s) | |
Aim | The aim of this course is to provide the basic knowledge needed to design a restaurant. Within the scope of the course, students will learn about the operational and design aspects of creating a restaurant concept, determining the menu, designing the kitchen, purchasing equipment, and designing the dining room and beverage service areas for successful operation. |
Course Content | This course contains; Explanation of course outcomes and assessment methods, restaurant, Restaurant concept and history ,General topics related to restaurant design ,Business plan, budgeting and choosing a theme for the restaurant,Kitchen Design 1 -General kitchen design issues -Storage spaces -Preparation areas ,Kitchen Design 2 -Cooking areas ,Kitchen Design 3 Service area, dishwasher and garbage room, other parts (staff area, office, toilets) ,Kitchen design 4 – baking ,Hygiene and safety in the kitchen ,Dining room design and functionality ,Designing beverage areas ,Restaurant design review ,Sustainable Restaurant designs ,Covid era restaurant designs & ghost restaurants . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Understands the stages of creating a restaurant concept and determining the menu. | 1, 16 | A, E |
Identify the stages of kitchen design and equipment purchasing. | 16, 19 | A, B |
Understand dining room and beverage service area designs. | 1 | A |
Recognize general safety and hygiene rules in kitchens. | 1, 10, 16 | A |
Identify innovative restaurant concepts. | 1, 16, 19 | A |
Teaching Methods: | 1: Mastery Learning, 10: Discussion Method, 16: Question - Answer Technique, 19: Brainstorming Technique |
Assessment Methods: | A: Traditional Written Exam, B: Short Answer Exam, E: Homework |
Course Outline
Order | Subjects | Preliminary Work |
---|---|---|
1 | Explanation of course outcomes and assessment methods, restaurant | |
2 | Restaurant concept and history | |
3 | General topics related to restaurant design | |
4 | Business plan, budgeting and choosing a theme for the restaurant | |
5 | Kitchen Design 1 -General kitchen design issues -Storage spaces -Preparation areas | |
6 | Kitchen Design 2 -Cooking areas | |
7 | Kitchen Design 3 Service area, dishwasher and garbage room, other parts (staff area, office, toilets) | |
8 | Kitchen design 4 – baking | |
9 | Hygiene and safety in the kitchen | |
10 | Dining room design and functionality | |
11 | Designing beverage areas | |
12 | Restaurant design review | |
13 | Sustainable Restaurant designs | |
14 | Covid era restaurant designs & ghost restaurants |
Resources |
To be contributed by the lecturer. |
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. | ||||||
4 | Develops creative menus using new technologies and production methods | X | |||||
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
6 | |||||||
7 | |||||||
8 | Considers cooking as a chemical reaction. | ||||||
9 | X | ||||||
10 | |||||||
11 | |||||||
12 | X | ||||||
13 | X | ||||||
14 | X |
Assessment Methods
Contribution Level | Absolute Evaluation | |
Rate of Midterm Exam to Success | 50 | |
Rate of Final Exam to Success | 50 | |
Total | 100 |