Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| CATERING and SERVICE TECHNIQUES | - | Fall Semester | 2+2 | 3 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Short Cycle (Associate's Degree) |
| Course Type | Required |
| Course Coordinator | Lect. Çağlayan KAVGAOĞLU |
| Name of Lecturer(s) | Lect. Meliha APAYDIN |
| Assistant(s) | |
| Aim | The aim of the lesson is to explain the catering materials and forms in a way that aims to ensure passenger satisfaction throughout the flight. |
| Course Content | This course contains; Introduction, history and importance of the Catering ,Introduction and maintenance of catering materials ,Characteristics of aircraft catering; Catering service according to flight classes. Catering by type of flight. ,Characteristics of aircraft catering; Catering service according to flight classes. Catering by type of flight. Service environments. Types of food.,Presentation and use of stationery, cleaning and hygiene materials.,Presentation of Economy and Business Class catering supplies,Special food types, presentation and service.,Mid-Term,Beverage service and rules.,Beverage service rules and practice,Catering practice lecture,World cuisines,Homework Presentation,General Review lesson. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1.1.Understands the definition of in-flight catering services. | ||
| 1.2.Gains information about the history of in-flight catering services. | ||
| 1.3.Learns the importance and rules of cockpit service. | ||
| 2.1.Understands the psychological and physiological effects of catering on passengers. | ||
| 3.Will be able to make pre-service preparations in a timely and complete manner. | 16, 6, 8, 9 | A |
| 3.1.The aircraft will know the loading points. | ||
| 3.2.Students will learn the features of the catering delivery form and how to fill it out. | ||
| 4.Will be able to understand kitchen preparations before catering. | ||
| 4.2.Understands the importance of the safety latches in the gallery. | ||
| 5.1.They will know standard food service. | 6, 8, 9 | A |
| 5.3.They will know food service codes and their definitions. | ||
| 1. Will be able to gain the ability to apply on-board catering techniques and service rules. | 16, 6, 8, 9 | A |
| 2. Will be able to understand the importance of service and catering on the plane. | 16, 6, 8, 9 | A |
| 2.2. Will learn the main factors in catering planning. | ||
| 2.3. Will know flight track features and aircraft types. | ||
| 3.3. Will learn to receive and control catering products. | ||
| 4.1. Will be able to learn to use the electrical devices in the aircraft galley. | ||
| 5. Will be able to know the types of food service. | ||
| 5.2. They will know the types of services according to the time of day and passenger nature. | ||
| 6. Will be able to understand the service procedures of drinks served on the plane. | 5, 6, 8, 9 | A |
| 6.1. They will know the types of alcoholic and non-alcoholic beverages. | ||
| 6.2. They will know the rules to be followed when serving hot drinks. | ||
| 6.3. They will learn how to prepare alcoholic, non-alcoholic, digestive and hot drinks. |
| Teaching Methods: | 16: Question - Answer Technique, 5: Cooperative Learning, 6: Experiential Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction, history and importance of the Catering | |
| 2 | Introduction and maintenance of catering materials | |
| 3 | Characteristics of aircraft catering; Catering service according to flight classes. Catering by type of flight. | |
| 4 | Characteristics of aircraft catering; Catering service according to flight classes. Catering by type of flight. Service environments. Types of food. | |
| 5 | Presentation and use of stationery, cleaning and hygiene materials. | |
| 6 | Presentation of Economy and Business Class catering supplies | |
| 7 | Special food types, presentation and service. | |
| 8 | Mid-Term | |
| 9 | Beverage service and rules. | |
| 10 | Beverage service rules and practice | |
| 11 | Catering practice lecture | |
| 12 | World cuisines | |
| 13 | Homework Presentation | |
| 14 | General Review lesson |
| Resources |
| Service training document and lecture notes |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Teamwork | X | |||||
| 2 | Ability to identify and solve problems in professional practice | X | |||||
| 3 | Professional ethics and responsibility awareness | X | |||||
| 4 | Ability to use theoretical knowledge in practice | X | |||||
| 5 | The ability to grasp, adopt and apply social, cultural and social responsibilities | ||||||
| 6 | The ability to manage a process to meet requirements | X | |||||
| 7 | Awareness of the necessity of lifelong learning and the ability to accomplish it | X | |||||
| 8 | Ability to have knowledge about sectoral problems | X | |||||
| 9 | Ability to understand and apply professional legal regulations | ||||||
| 10 | The ability to communicate in a foreign language | ||||||
| 11 | Ability to use information and communication technology tools and other professional tools and techniques | ||||||
| 12 | Ability to plan and implement professional processes | X | |||||
| 13 | The ability to communicate effectively | X | |||||
| 14 | Professional self-confidence skills | X | |||||
| 15 | Communicates effectively verbally and in writing with people from inside and outside the organization from different cultures. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 4 | 56 | |||
| Course Hours | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Guided Problem Solving | 1 | 14 | 14 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 4 | 6 | 24 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 6 | 6 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| General Exam | 1 | 16 | 16 | |||
| Performance Task, Maintenance Plan | 1 | 8 | 8 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 124 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(124/30) | 4 | |||||
| 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 |
|---|---|---|---|---|---|
| CATERING and SERVICE TECHNIQUES | - | Fall Semester | 2+2 | 3 | 4 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | Short Cycle (Associate's Degree) |
| Course Type | Required |
| Course Coordinator | Lect. Çağlayan KAVGAOĞLU |
| Name of Lecturer(s) | Lect. Meliha APAYDIN |
| Assistant(s) | |
| Aim | The aim of the lesson is to explain the catering materials and forms in a way that aims to ensure passenger satisfaction throughout the flight. |
| Course Content | This course contains; Introduction, history and importance of the Catering ,Introduction and maintenance of catering materials ,Characteristics of aircraft catering; Catering service according to flight classes. Catering by type of flight. ,Characteristics of aircraft catering; Catering service according to flight classes. Catering by type of flight. Service environments. Types of food.,Presentation and use of stationery, cleaning and hygiene materials.,Presentation of Economy and Business Class catering supplies,Special food types, presentation and service.,Mid-Term,Beverage service and rules.,Beverage service rules and practice,Catering practice lecture,World cuisines,Homework Presentation,General Review lesson. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| 1.1.Understands the definition of in-flight catering services. | ||
| 1.2.Gains information about the history of in-flight catering services. | ||
| 1.3.Learns the importance and rules of cockpit service. | ||
| 2.1.Understands the psychological and physiological effects of catering on passengers. | ||
| 3.Will be able to make pre-service preparations in a timely and complete manner. | 16, 6, 8, 9 | A |
| 3.1.The aircraft will know the loading points. | ||
| 3.2.Students will learn the features of the catering delivery form and how to fill it out. | ||
| 4.Will be able to understand kitchen preparations before catering. | ||
| 4.2.Understands the importance of the safety latches in the gallery. | ||
| 5.1.They will know standard food service. | 6, 8, 9 | A |
| 5.3.They will know food service codes and their definitions. | ||
| 1. Will be able to gain the ability to apply on-board catering techniques and service rules. | 16, 6, 8, 9 | A |
| 2. Will be able to understand the importance of service and catering on the plane. | 16, 6, 8, 9 | A |
| 2.2. Will learn the main factors in catering planning. | ||
| 2.3. Will know flight track features and aircraft types. | ||
| 3.3. Will learn to receive and control catering products. | ||
| 4.1. Will be able to learn to use the electrical devices in the aircraft galley. | ||
| 5. Will be able to know the types of food service. | ||
| 5.2. They will know the types of services according to the time of day and passenger nature. | ||
| 6. Will be able to understand the service procedures of drinks served on the plane. | 5, 6, 8, 9 | A |
| 6.1. They will know the types of alcoholic and non-alcoholic beverages. | ||
| 6.2. They will know the rules to be followed when serving hot drinks. | ||
| 6.3. They will learn how to prepare alcoholic, non-alcoholic, digestive and hot drinks. |
| Teaching Methods: | 16: Question - Answer Technique, 5: Cooperative Learning, 6: Experiential Learning, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Introduction, history and importance of the Catering | |
| 2 | Introduction and maintenance of catering materials | |
| 3 | Characteristics of aircraft catering; Catering service according to flight classes. Catering by type of flight. | |
| 4 | Characteristics of aircraft catering; Catering service according to flight classes. Catering by type of flight. Service environments. Types of food. | |
| 5 | Presentation and use of stationery, cleaning and hygiene materials. | |
| 6 | Presentation of Economy and Business Class catering supplies | |
| 7 | Special food types, presentation and service. | |
| 8 | Mid-Term | |
| 9 | Beverage service and rules. | |
| 10 | Beverage service rules and practice | |
| 11 | Catering practice lecture | |
| 12 | World cuisines | |
| 13 | Homework Presentation | |
| 14 | General Review lesson |
| Resources |
| Service training document and lecture notes |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Teamwork | X | |||||
| 2 | Ability to identify and solve problems in professional practice | X | |||||
| 3 | Professional ethics and responsibility awareness | X | |||||
| 4 | Ability to use theoretical knowledge in practice | X | |||||
| 5 | The ability to grasp, adopt and apply social, cultural and social responsibilities | ||||||
| 6 | The ability to manage a process to meet requirements | X | |||||
| 7 | Awareness of the necessity of lifelong learning and the ability to accomplish it | X | |||||
| 8 | Ability to have knowledge about sectoral problems | X | |||||
| 9 | Ability to understand and apply professional legal regulations | ||||||
| 10 | The ability to communicate in a foreign language | ||||||
| 11 | Ability to use information and communication technology tools and other professional tools and techniques | ||||||
| 12 | Ability to plan and implement professional processes | X | |||||
| 13 | The ability to communicate effectively | X | |||||
| 14 | Professional self-confidence skills | X | |||||
| 15 | Communicates effectively verbally and in writing with people from inside and outside the organization from different cultures. | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 40 | |
| Rate of Final Exam to Success | 60 | |
| Total | 100 | |