Lesson plan / CATERING TECHNOLOGY

Lesson Information

Course Credit 2.0
Course ECTS Credit 3.0
Teaching Language of Instruction Türkçe
Level of Course Associate's Degree, TYYÇ: Level 5, EQF-LLL: Level 5, QF-EHEA: Short Cycle
Type of Course Compulsory
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? Z
Course Coordinator Assist. Prof. Dr. AYLA ÜNVER ALÇAY
Instructor (s) Instructor NURAY CAN
Course Assistant

Purpose and Content

The aim of the course Catering technology and mass feeding system needs to be done working conditions, personal hygiene, purchasing, product acceptance, marketing, menu planning, and in this industry to take responsibility for the task when they receive the necessary support and knowledge transfer to students.
Course Content Catering sector, the history, technology, marketing and pricing, ready meals, convenience food establishments conditions of infrastructure, procurement and storage, menu planning, food preparation methods, and presentation techniques, the cooking equipment will be introducing

Weekly Course Subjects

1The history of fast food sector
2Food and beverage management classification
3Food and beverage management and marketing planning
4Menu planning
5Buying and storing
6Food preparation methods
7Kitchen organization, equipment and design
8Hygiene and sanitation
9Mid-term
10Accidents at work and methods of intervention
11Kitchen equipment and usage patterns
12Basic food ingredients and preparation methods used in the kitchen
13In ready food businesses, HACCP and ISO 22000, quality control and presentation applications
14In ready food businesses, HACCP and ISO 22000, quality control and presentation applications

Resources

1-Lecture Notes (Assist. Prof. Dr. Filiz Aksu)
2-Prof.Dr. Adnan Türksoy (Food and Beverage Operations Management)
3-Cemal Turkan (Kitchen Services)
4-Doç.Dr.Fermani Maviş(Industrial Food Production)
5-Dr. Vural Yigit (Food Service Technology)