Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|
| VOCATIONAL APPLICATIONS I | GMS4216618 | 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 Gastronomy Department's Professional Practices 1 course is to enable students to reinforce the theoretical and practical knowledge they have acquired throughout their undergraduate education by applying it in a real business environment. In addition to familiarizing them with a professional kitchen, the course ensures they experience all stages of a hotel, mass catering system, or restaurant kitchen operation. The course aims to equip students with an understanding of kitchen operations, hygiene standards, and creative food preparation skills, thereby providing them with the practical abilities, work discipline, and professional network necessary for their post-graduation career opportunities. |
| Course Content | This course contains; . |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| The intern effectively applies acquired knowledge in a real-world kitchen environment. | 6 | D, E |
| The intern applies fundamental information about kitchen hygiene and safety standards. | 6 | D, E |
| The intern explains the functioning of the kitchen, the processes of food preparation, and the use of ingredients | 6 | D |
| The intern develops solutions for problems encountered during kitchen operations. | 6 | D |
| The intern creates creative and innovative recipes. | 6 | D, E |
| The intern applies stock tracking, material ordering, and storage procedures. | 6 | D |
| 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 | 0 | 0 | 0 |
| Quiz | 0 | 0 | 0 |
| Midterm Exam | 0 | 0 | 0 |
| General Exam | 0 | 0 | 0 |
| Performance Task, Maintenance Plan | 0 | 0 | 0 |
| Total Workload(Hour) | 440 |
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(440/30) | 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 I | GMS4216618 | 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 Gastronomy Department's Professional Practices 1 course is to enable students to reinforce the theoretical and practical knowledge they have acquired throughout their undergraduate education by applying it in a real business environment. In addition to familiarizing them with a professional kitchen, the course ensures they experience all stages of a hotel, mass catering system, or restaurant kitchen operation. The course aims to equip students with an understanding of kitchen operations, hygiene standards, and creative food preparation skills, thereby providing them with the practical abilities, work discipline, and professional network necessary for their post-graduation career opportunities. |
| Course Content | This course contains; . |
| Course Learning Outcomes | Teaching Methods | Assessment Methods |
| The intern effectively applies acquired knowledge in a real-world kitchen environment. | 6 | D, E |
| The intern applies fundamental information about kitchen hygiene and safety standards. | 6 | D, E |
| The intern explains the functioning of the kitchen, the processes of food preparation, and the use of ingredients | 6 | D |
| The intern develops solutions for problems encountered during kitchen operations. | 6 | D |
| The intern creates creative and innovative recipes. | 6 | D, E |
| The intern applies stock tracking, material ordering, and storage procedures. | 6 | D |
| 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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