To provide students with the knowledge and skills to prepare different types of menu lists and standard recipes by mastering the principles and principles of menu planning.
Course Content
This course contains; Introduction to Menu Planning,Menu Planning,Development of the Menu,Menu Content, Kitchen Management Systems,Menu Design, Menu Engineering and Analysis,Restaurant Visits in the Context of Field Trips,Reading and Understanding the Menu,Menu Planning for Special Occasions,Preparing a Tasting Menu,Seasonal Menu Planning,Vegetarian Menu Planning,World Cuisines Menu Planning,Local Cuisines Menu Preparation and Sensory Analysis,General Repetition and Term Summary.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Explains the definition of the menu, its importance for businesses and basic menu types.
9
E, F
Predicts the importance of standardized recipes to final product consistency and quality.
1
A
Makes roles in ordering, cost control and profitability
1
A
Teaching Methods:
1: Mastery Learning, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam, E: Homework, F: Project Task
Course Outline
Order
Subjects
Preliminary Work
1
Introduction to Menu Planning
Concept restaurant research
2
Menu Planning
Examining menus from sample businesses in the sector
3
Development of the Menu
4
Menu Content, Kitchen Management Systems
Research on software systems in hotel management
5
Menu Design, Menu Engineering and Analysis
6
Restaurant Visits in the Context of Field Trips
7
Reading and Understanding the Menu
8
Menu Planning for Special Occasions
Making analysis about banquet operation and set menu
9
Preparing a Tasting Menu
Making analysis about banquet operation and set menu
10
Seasonal Menu Planning
11
Vegetarian Menu Planning
Comprehensive research of nutrition types
12
World Cuisines Menu Planning
13
Local Cuisines Menu Preparation and Sensory Analysis
14
General Repetition and Term Summary
Resources
•Altınel, Hüseyin “Menu Management and Menu Planning”, Detay Publishing, Ankara 2011
•Türkan, Cemal “Kitchen Technology”, Cemalturkan Publications, 2016
•Altuğ Onoğur T, Elmacı Y. 2015 “Sensory Evaluation in Food”, Sidas Publications, 2011
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.
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.
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
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
10
11
12
13
14
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
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
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)
Lect. Yüksel YILMAZ, Assist.Prof. Emine OLUM
Assistant(s)
Aim
To provide students with the knowledge and skills to prepare different types of menu lists and standard recipes by mastering the principles and principles of menu planning.
Course Content
This course contains; Introduction to Menu Planning,Menu Planning,Development of the Menu,Menu Content, Kitchen Management Systems,Menu Design, Menu Engineering and Analysis,Restaurant Visits in the Context of Field Trips,Reading and Understanding the Menu,Menu Planning for Special Occasions,Preparing a Tasting Menu,Seasonal Menu Planning,Vegetarian Menu Planning,World Cuisines Menu Planning,Local Cuisines Menu Preparation and Sensory Analysis,General Repetition and Term Summary.
Dersin Öğrenme Kazanımları
Teaching Methods
Assessment Methods
Explains the definition of the menu, its importance for businesses and basic menu types.
9
E, F
Predicts the importance of standardized recipes to final product consistency and quality.
1
A
Makes roles in ordering, cost control and profitability
1
A
Teaching Methods:
1: Mastery Learning, 9: Lecture Method
Assessment Methods:
A: Traditional Written Exam, E: Homework, F: Project Task
Course Outline
Order
Subjects
Preliminary Work
1
Introduction to Menu Planning
Concept restaurant research
2
Menu Planning
Examining menus from sample businesses in the sector
3
Development of the Menu
4
Menu Content, Kitchen Management Systems
Research on software systems in hotel management
5
Menu Design, Menu Engineering and Analysis
6
Restaurant Visits in the Context of Field Trips
7
Reading and Understanding the Menu
8
Menu Planning for Special Occasions
Making analysis about banquet operation and set menu
9
Preparing a Tasting Menu
Making analysis about banquet operation and set menu
10
Seasonal Menu Planning
11
Vegetarian Menu Planning
Comprehensive research of nutrition types
12
World Cuisines Menu Planning
13
Local Cuisines Menu Preparation and Sensory Analysis
14
General Repetition and Term Summary
Resources
•Altınel, Hüseyin “Menu Management and Menu Planning”, Detay Publishing, Ankara 2011
•Türkan, Cemal “Kitchen Technology”, Cemalturkan Publications, 2016
•Altuğ Onoğur T, Elmacı Y. 2015 “Sensory Evaluation in Food”, Sidas Publications, 2011
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.
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.
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
5
Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
