Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| VOCATIONAL APPLICATIONS II | GMS4216621 | Spring Semester | 0+0 | - | 15 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Armin AMANPOUR |
| Name of Lecturer(s) | Assist.Prof. Armin AMANPOUR |
| Assistant(s) | |
| Aim | The aim of the Professional Practices 2 course is to enable the student to deepen the basic operational skills acquired in the previous internship period and to reach a level where they can take on responsibility within a kitchen team. In this course, by gaining experience in managerial and creative areas such as kitchen management, menu planning, cost control, and creative processes, the student becomes prepared for post-graduation chef or managerial positions. |
| Course Content | This course contains; . |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| The intern develops new dish proposals and menu concepts. | 6 | D, E |
| The intern evaluates suppliers by performing raw material quality control. | 6 | D, E |
| The intern establishes lasting professional relationships within the industry. | 6 | D, E |
| 1. The intern analyzes the establishment's current menu in terms of cost, profitability, seasonality, and customer demands. | 6 | D, E |
| Teaching Methods: | 6: Experiential Learning |
| Assessment Methods: | D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
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 | | | | X | |
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | X | | |
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | | | X | | |
| 7 | Designs menus within the framework of professional ethics and health principles. | | | X | | |
| 8 | Considers cooking as a chemical reaction. | | X | | | |
| 9 | Provides solutions to problems encountered in professional life. | | | | X | |
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | | | | X | |
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | | | X | | |
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | | | | X | |
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | | | X | | |
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | | 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 | 2 | 4 | 8 |
| Guided Problem Solving | 0 | 0 | 0 |
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
| Term Project | 54 | 8 | 432 |
| Presentation of Project / Seminar | 1 | 1 | 1 |
| Quiz | 0 | 0 | 0 |
| Midterm Exam | 0 | 0 | 0 |
| General Exam | 0 | 0 | 0 |
| Performance Task, Maintenance Plan | 0 | 0 | 0 |
| Total Workload(Hour) | 441 |
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(441/30) | 15 |
| 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 |
|---|
| VOCATIONAL APPLICATIONS II | GMS4216621 | Spring Semester | 0+0 | - | 15 |
| Prerequisites Courses | |
| Recommended Elective Courses | |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Required |
| Course Coordinator | Assist.Prof. Armin AMANPOUR |
| Name of Lecturer(s) | Assist.Prof. Armin AMANPOUR |
| Assistant(s) | |
| Aim | The aim of the Professional Practices 2 course is to enable the student to deepen the basic operational skills acquired in the previous internship period and to reach a level where they can take on responsibility within a kitchen team. In this course, by gaining experience in managerial and creative areas such as kitchen management, menu planning, cost control, and creative processes, the student becomes prepared for post-graduation chef or managerial positions. |
| Course Content | This course contains; . |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| The intern develops new dish proposals and menu concepts. | 6 | D, E |
| The intern evaluates suppliers by performing raw material quality control. | 6 | D, E |
| The intern establishes lasting professional relationships within the industry. | 6 | D, E |
| 1. The intern analyzes the establishment's current menu in terms of cost, profitability, seasonality, and customer demands. | 6 | D, E |
| Teaching Methods: | 6: Experiential Learning |
| Assessment Methods: | D: Oral Exam, E: Homework |
Course Outline
| Order | Subjects | Preliminary Work |
|---|
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 | | | | X | |
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | | | X | | |
| 6 | Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it. | | | X | | |
| 7 | Designs menus within the framework of professional ethics and health principles. | | | X | | |
| 8 | Considers cooking as a chemical reaction. | | X | | | |
| 9 | Provides solutions to problems encountered in professional life. | | | | X | |
| 10 | Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made. | | | | X | |
| 11 | Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector. | | | X | | |
| 12 | Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis. | | | | X | |
| 13 | Recognizes international innovations in field and adapts the necessary innovations to his/her own business. | | | X | | |
| 14 | Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature. | | X | | | |
Assessment Methods
| Contribution Level | Absolute Evaluation |
| Rate of Midterm Exam to Success | | 50 |
| Rate of Final Exam to Success | | 50 |
| Total | | 100 |
Numerical Data
Publication Date: 04/10/2023 - 17:03Last Update Date: 04/10/2023 - 17:03
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