Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| KITCHEN and SPACE DESIGN | - | Spring Semester | 3+0 | 3 | 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) | Assist.Prof. Emine OLUM, 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 | - | Spring Semester | 3+0 | 3 | 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) | Assist.Prof. Emine OLUM, 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 | |