Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
MENU PLANNING and DESIGN | GMS2214566 | Spring Semester | 3+0 | 3 | 5 |
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. Merih TATLI |
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. | | | | | |
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 | GMS2214566 | Spring Semester | 3+0 | 3 | 5 |
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. Merih TATLI |
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. | | | | | |
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 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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