The aim of the Professional Practices 2 course is to enable the student to deepen the basic operational skills acquired in the previous internship period and to reach a level where they can take on responsibility within a kitchen team. In this course, by gaining experience in managerial and creative areas such as kitchen management, menu planning, cost control, and creative processes, the student becomes prepared for post-graduation chef or managerial positions.
Course Content
This course contains; .
Course Learning Outcomes
Teaching Methods
Assessment Methods
The intern develops new dish proposals and menu concepts.
6
D, E
The intern evaluates suppliers by performing raw material quality control.
6
D, E
The intern establishes lasting professional relationships within the industry.
6
D, E
1. The intern analyzes the establishment's current menu in terms of cost, profitability, seasonality, and customer demands.
6
D, E
Teaching Methods:
6: Experiential Learning
Assessment Methods:
D: Oral Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
Resources
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
1
1
1
Quiz
0
0
0
Midterm Exam
0
0
0
General Exam
0
0
0
Performance Task, Maintenance Plan
0
0
0
Total Workload(Hour)
441
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(441/30)
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 II
GMS4216621
Spring Semester
0+0
-
15
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. Armin AMANPOUR
Name of Lecturer(s)
Assist.Prof. Armin AMANPOUR
Assistant(s)
Aim
The aim of the Professional Practices 2 course is to enable the student to deepen the basic operational skills acquired in the previous internship period and to reach a level where they can take on responsibility within a kitchen team. In this course, by gaining experience in managerial and creative areas such as kitchen management, menu planning, cost control, and creative processes, the student becomes prepared for post-graduation chef or managerial positions.
Course Content
This course contains; .
Course Learning Outcomes
Teaching Methods
Assessment Methods
The intern develops new dish proposals and menu concepts.
6
D, E
The intern evaluates suppliers by performing raw material quality control.
6
D, E
The intern establishes lasting professional relationships within the industry.
6
D, E
1. The intern analyzes the establishment's current menu in terms of cost, profitability, seasonality, and customer demands.
6
D, E
Teaching Methods:
6: Experiential Learning
Assessment Methods:
D: Oral Exam, E: Homework
Course Outline
Order
Subjects
Preliminary Work
Resources
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.
