Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| A LA CARTE FOOD PRODUCTION | - | Fall Semester | 1+3 | 2,5 | 5 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | This course aims to provide Gastronomy and Culinary Arts students with the basic skills they will need when they will work in à la carte restaurants. It aims to provide students with information on à la carte restaurant operation, creating menu cards, task distribution and preparation of à la carte meals. |
| Course Content | This course contains; Explanation of the course plan, purpose and content, provision of theoretical information about A'la Carte food production, distribution of tasks in the kitchen.,Information about amuse bouche & soups and application of sample recipes,Information on cold starts and application of sample recipes.,Information on hot starters and application of sample recipes.,Information on salad presentations and preparation, application of sample recipes.,Information on main course presentations and preparation, application of sample recipes.,Information on dessert presentations and preparation, application of sample recipes.,Midterm Exam,Evaluations of Midterm Exam ,Amuse bouche & Hot starter A’la Carte Preparation and Service,A’la Carte Preparation and Service for Soups and Cold Starters,A’la Carte Preparation and Service for Salads and Main Courses,Main course and dessert preparation, A’la Carte Service,A’la Carte Preparation and Service for hot starters and desserts,Preparation of the menu card with the kitchen team, A'la Carte Service and Presentations. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Develops practical skills in the preparation and presentation of à la carte meals. | 10, 11, 5, 6, 9 | |
| Understands and explains the operation of a la carte restaurant. | 5, 6 | A |
| Understands and implements the importance of task distribution. | 33, 9 |
| Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 33: Station Technique , 5: Cooperative Learning, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of the course plan, purpose and content, provision of theoretical information about A'la Carte food production, distribution of tasks in the kitchen. | Having course materials ready, preparation in accordance with hygiene and sanitation rules, mise en place |
| 2 | Information about amuse bouche & soups and application of sample recipes | Having course materials ready, preparation in accordance with hygiene and sanitation rules, mise en place. |
| 3 | Information on cold starts and application of sample recipes. | Preparation of course materials, preparation in accordance with hygiene and sanitation rules, mise en place. |
| 4 | Information on hot starters and application of sample recipes. | Preparation of course materials, preparation in accordance with hygiene and sanitation rules, mise en place. |
| 5 | Information on salad presentations and preparation, application of sample recipes. | Preparation of course materials, preparation in accordance with hygiene and sanitation rules, mise en place. |
| 6 | Information on main course presentations and preparation, application of sample recipes. | Preparation of course materials, preparation in accordance with hygiene and sanitation rules, mise en place. |
| 7 | Information on dessert presentations and preparation, application of sample recipes. | Preparation of course materials, preparation in accordance with hygiene and sanitation rules, mise en place. |
| 8 | Midterm Exam | |
| 9 | Evaluations of Midterm Exam | |
| 10 | Amuse bouche & Hot starter A’la Carte Preparation and Service | Preparation of course materials, preparation in accordance with hygiene and sanitation rules |
| 11 | A’la Carte Preparation and Service for Soups and Cold Starters | Preparation of course materials, preparation in accordance with hygiene and sanitation rules |
| 12 | A’la Carte Preparation and Service for Salads and Main Courses | Preparation of Course Materials, Preparation in Accordance with Hygiene and Sanitation Rules |
| 13 | Main course and dessert preparation, A’la Carte Service | Preparation of Course Materials, Preparation in Accordance with Hygiene and Sanitation Rules |
| 14 | A’la Carte Preparation and Service for hot starters and desserts | Preparation of course materials, preparation in accordance with hygiene and sanitation rules |
| 15 | Preparation of the menu card with the kitchen team, A'la Carte Service and Presentations | Preparation of course materials, preparation in accordance with hygiene and sanitation rules |
| Resources |
| Five-star Hotel menus Restaurant menus |
| Course content materials prepared by lecturers. |
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. | ||||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | |||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 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 | 4 | 56 | |||
| Guided Problem Solving | 14 | 2 | 28 | |||
| Resolution of Homework Problems and Submission as a Report | 3 | 6 | 18 | |||
| Term Project | 2 | 4 | 8 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 7 | 2 | 14 | |||
| General Exam | 7 | 2 | 14 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 138 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(138/30) | 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 |
|---|---|---|---|---|---|
| A LA CARTE FOOD PRODUCTION | - | Fall Semester | 1+3 | 2,5 | 5 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | |
| Assistant(s) | |
| Aim | This course aims to provide Gastronomy and Culinary Arts students with the basic skills they will need when they will work in à la carte restaurants. It aims to provide students with information on à la carte restaurant operation, creating menu cards, task distribution and preparation of à la carte meals. |
| Course Content | This course contains; Explanation of the course plan, purpose and content, provision of theoretical information about A'la Carte food production, distribution of tasks in the kitchen.,Information about amuse bouche & soups and application of sample recipes,Information on cold starts and application of sample recipes.,Information on hot starters and application of sample recipes.,Information on salad presentations and preparation, application of sample recipes.,Information on main course presentations and preparation, application of sample recipes.,Information on dessert presentations and preparation, application of sample recipes.,Midterm Exam,Evaluations of Midterm Exam ,Amuse bouche & Hot starter A’la Carte Preparation and Service,A’la Carte Preparation and Service for Soups and Cold Starters,A’la Carte Preparation and Service for Salads and Main Courses,Main course and dessert preparation, A’la Carte Service,A’la Carte Preparation and Service for hot starters and desserts,Preparation of the menu card with the kitchen team, A'la Carte Service and Presentations. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Develops practical skills in the preparation and presentation of à la carte meals. | 10, 11, 5, 6, 9 | |
| Understands and explains the operation of a la carte restaurant. | 5, 6 | A |
| Understands and implements the importance of task distribution. | 33, 9 |
| Teaching Methods: | 10: Discussion Method, 11: Demonstration Method, 33: Station Technique , 5: Cooperative Learning, 6: Experiential Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Explanation of the course plan, purpose and content, provision of theoretical information about A'la Carte food production, distribution of tasks in the kitchen. | Having course materials ready, preparation in accordance with hygiene and sanitation rules, mise en place |
| 2 | Information about amuse bouche & soups and application of sample recipes | Having course materials ready, preparation in accordance with hygiene and sanitation rules, mise en place. |
| 3 | Information on cold starts and application of sample recipes. | Preparation of course materials, preparation in accordance with hygiene and sanitation rules, mise en place. |
| 4 | Information on hot starters and application of sample recipes. | Preparation of course materials, preparation in accordance with hygiene and sanitation rules, mise en place. |
| 5 | Information on salad presentations and preparation, application of sample recipes. | Preparation of course materials, preparation in accordance with hygiene and sanitation rules, mise en place. |
| 6 | Information on main course presentations and preparation, application of sample recipes. | Preparation of course materials, preparation in accordance with hygiene and sanitation rules, mise en place. |
| 7 | Information on dessert presentations and preparation, application of sample recipes. | Preparation of course materials, preparation in accordance with hygiene and sanitation rules, mise en place. |
| 8 | Midterm Exam | |
| 9 | Evaluations of Midterm Exam | |
| 10 | Amuse bouche & Hot starter A’la Carte Preparation and Service | Preparation of course materials, preparation in accordance with hygiene and sanitation rules |
| 11 | A’la Carte Preparation and Service for Soups and Cold Starters | Preparation of course materials, preparation in accordance with hygiene and sanitation rules |
| 12 | A’la Carte Preparation and Service for Salads and Main Courses | Preparation of Course Materials, Preparation in Accordance with Hygiene and Sanitation Rules |
| 13 | Main course and dessert preparation, A’la Carte Service | Preparation of Course Materials, Preparation in Accordance with Hygiene and Sanitation Rules |
| 14 | A’la Carte Preparation and Service for hot starters and desserts | Preparation of course materials, preparation in accordance with hygiene and sanitation rules |
| 15 | Preparation of the menu card with the kitchen team, A'la Carte Service and Presentations | Preparation of course materials, preparation in accordance with hygiene and sanitation rules |
| Resources |
| Five-star Hotel menus Restaurant menus |
| Course content materials prepared by lecturers. |
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. | ||||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | ||||||
| 9 | X | ||||||
| 10 | X | ||||||
| 11 | |||||||
| 12 | X | ||||||
| 13 | X | ||||||
| 14 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |