To gain knowledge and skills of preparing different types of food list and standard recipe as the rules and principles of menu planning.
Course Content
This course contains; Introduction to Menu Planning,Menu Planning,Menu Development,Menu Content
Kitchen Management Systems,Menu Design,
Menu Engineering and Analysis,Restaurant Visits in the Context of Field Trip,Midterm Exam,Menu Planning for Special Days
,Tasting Menu Preparation,Seasonal Menu Planning,Vegetarian Menu Planning,World Cuisine Menu Planning,Local Cuisine Menu Preparation
Sensory Analysis,Final Exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Learn about the definition of menu, the importance for the businesses and the basic menu types
9
A
Demonstrating an understanding of the importance of standardized recipes to end product consistency and quality and explain their role in ordering, cost control and profitability
A: Traditional Written Exam, E: Homework, H: Performance Task
Course Outline
Order
Subjects
Preliminary Work
1
Introduction to Menu Planning
2
Menu Planning
3
Menu Development
4
Menu Content
Kitchen Management Systems
5
Menu Design,
Menu Engineering and Analysis
6
Restaurant Visits in the Context of Field Trip
7
Midterm Exam
8
Menu Planning for Special Days
9
Tasting Menu Preparation
10
Seasonal Menu Planning
11
Vegetarian Menu Planning
12
World Cuisine Menu Planning
13
Local Cuisine Menu Preparation
Sensory Analysis
14
Final Exam
Resources
To be distributed by the lecturer
Altınel, Hüseyin “ Menü Yönetimi ve Menü Planlama ”, Detay Yayıncılık, Ankara 2011
Türkan, Cemal“ Mutfak Teknolojisi”
Gıdalarda Duyusal Değerlendirme, Altuğ Onoğur T, Elmacı Y. 2015
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
X
7
X
8
Considers cooking as a chemical reaction.
X
9
X
10
X
11
12
13
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
5
70
Guided Problem Solving
6
4
24
Resolution of Homework Problems and Submission as a Report
2
5
10
Term Project
4
6
24
Presentation of Project / Seminar
0
0
0
Quiz
0
0
0
Midterm Exam
1
7
7
General Exam
1
9
9
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
144
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(144/30)
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
MENU PLANNING and DESIGN
-
Spring Semester
2+3
3,5
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. Nur Ece YILMAZEL SÖNMEZ
Assistant(s)
Aim
To gain knowledge and skills of preparing different types of food list and standard recipe as the rules and principles of menu planning.
Course Content
This course contains; Introduction to Menu Planning,Menu Planning,Menu Development,Menu Content
Kitchen Management Systems,Menu Design,
Menu Engineering and Analysis,Restaurant Visits in the Context of Field Trip,Midterm Exam,Menu Planning for Special Days
,Tasting Menu Preparation,Seasonal Menu Planning,Vegetarian Menu Planning,World Cuisine Menu Planning,Local Cuisine Menu Preparation
Sensory Analysis,Final Exam.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Learn about the definition of menu, the importance for the businesses and the basic menu types
9
A
Demonstrating an understanding of the importance of standardized recipes to end product consistency and quality and explain their role in ordering, cost control and profitability
A: Traditional Written Exam, E: Homework, H: Performance Task
Course Outline
Order
Subjects
Preliminary Work
1
Introduction to Menu Planning
2
Menu Planning
3
Menu Development
4
Menu Content
Kitchen Management Systems
5
Menu Design,
Menu Engineering and Analysis
6
Restaurant Visits in the Context of Field Trip
7
Midterm Exam
8
Menu Planning for Special Days
9
Tasting Menu Preparation
10
Seasonal Menu Planning
11
Vegetarian Menu Planning
12
World Cuisine Menu Planning
13
Local Cuisine Menu Preparation
Sensory Analysis
14
Final Exam
Resources
To be distributed by the lecturer
Altınel, Hüseyin “ Menü Yönetimi ve Menü Planlama ”, Detay Yayıncılık, Ankara 2011
Türkan, Cemal“ Mutfak Teknolojisi”
Gıdalarda Duyusal Değerlendirme, Altuğ Onoğur T, Elmacı Y. 2015
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.
