Lesson plan / INDUSTRIAL FOOD PRODUCTION

Lesson Information

Course Credit 3.0
Course ECTS Credit 5.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Programme Elective
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? S
Course Coordinator Prof. Dr. KAMİL BOSTAN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course To teach the students the mass consumption food production and its principles
Course Content Definitions and concepts of industrial food production; industrialization of food production in Turkey and in the world; industrial food production systems; food distribution systems; industrial food service systems; in house production and distribution; management of industrial food production process.

Weekly Course Subjects

1DEFINITIONS AND CONCEPTS OF INDUSTRIAL FOOD PRODUCTION
2CATERİNG AND HOSPITALITY INDUSTRY
3THE INDUSTRIALIZATION PROCESS OF FOOD PRODUCTION IN THE WORLD AND IN TURKEY
4INDUSTRIAL FOOD PRODUCTION SYSTEMS
5CENTRAL PRODUCTION AND DISTRIBUTION
6IN HOUSE PRODUCTION AND DISTRIBUTION
7CONVENIENCE FOOD FACILITIES AND ORGANIZATION
8INDUSTRIAL KITCHEN EQUIPMENT
9Mid-term Exam
10MASS FEEDING AND STAFF TRAINING
11HYGIENE AND SANITATION IN CATERİNG SYSTEMS
12COST PLANNING AND CONTROL, AND MARKETING
13PROBLEMS ENCOUNTERED IN CONVENIENCE FOOD INDUSTRY AND THEIR SOLUTIONS
14LEGISLATION AND OTHER LEGAL OBLIGATIONS

Resources

Soslar Beyaz Et Yemekleri Deli Raşit Usta'dan Türk ve Dünya Mutfağı. Raşit Doğruer. Demos Yayınları
Hayatınıza Lezzet Katan Soslar. Metin Gümüş.Kar Yayınları
Baharat Dünyası.Ayhan Yalçın.Geçit
Soslar, Salatalar, Çorbalar Cilt:1. Ekrem Muhittin Yeğen.İnkılap Kitabevi