Ders Planı

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
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course	To get students acquire the knowledge and skills on preparing different kinds of menus and standard diet prescriptions, mastering the principals and methods of menu planning
Course Content	Menu and its definition, historical development of menus, categories of menus, nutrition principles, and how to prepare proper menus, preparing custom menus, menu planning processes, what to consider while preparing menus, principals of menu planning, standard diet prescriptions, menu boards, cost analysis for menus, how to make reparations considering the differences among the national presentation traditions, detailing miscellaneous meals

The aim of the course

To get students acquire the knowledge and skills on preparing different kinds of menus and standard diet prescriptions, mastering the principals and methods of menu planning

Course Content

Menu and its definition, historical development of menus, categories of menus, nutrition principles, and how to prepare proper menus, preparing custom menus, menu planning processes, what to consider while preparing menus, principals of menu planning, standard diet prescriptions, menu boards, cost analysis for menus, how to make reparations considering the differences among the national presentation traditions, detailing miscellaneous meals

Learning Outcomes

Have knowledge on theories, facts, concepts and principals of the field
Have knowledge on legal regulations, professional standards, food hygiene, food safety, ethical values, labour safety and occupational health, social insurance, etc. with regard to the field
Have essential knowledge on managing and organizing catering businesses.
Know about the interaction between gastronomy, and culture and art.
Know about the physical, chemical and microbiological characteristics of raw, additive and finished food substances
Master the processes through selecting the raw materials required to prepare food and beverages, to selecting on/in what they will be served
Know about the essential principals of domestic and world-wide cuisines
Carries out, evaluates and improves service processes properly
Shows strategic approach
Analytical approach to problems and produce solutions
Plan the physical environment related to the work area
Prepares all kinds of food and drink, designs new products
Manage and control quality
Makes kitchen organization
Manages catering activities
Work as a team member and lead the team
Takes responsibility for transforming knowledge and skills into products
Follow developments in the field
Research and apply the most appropriate methods
Explain his / her opinions and suggestions in written or oral form
Communicates well with colleagues and other individuals
Acts in accordance with ethics and social values
Communicate well in national and international events
Be conscious about human rights, justice, cultural values, environment, occupational health and public health

Weekly Course Subjects

1	MENU CONCEPT, FEATURES AND IMPORTANCE
2	CONTENT, FUNCTION, PROCESS AND MATERIAL IN THE MENU
3	MENU TYPES
4	MENU PLANNING AND DEVELOPMENT
5	POINTS TO BE CONSIDERED WHEN PLANNING THE MENU, ELEMENTS NEGLECTED IN MENU PLANNING
6	MENU CARDS AND MENU LABELING
7	STANDARD MENU PLANNING
8	MENU PLANNING FOR DIFFERENT AGE GROUPS
9	MİD TERM EXAM
10	MENU PLANNING FOR SPECIAL GROUPS
11	MENU PLANNING FOR SPECIAL OCCASIONS
12	MENU DESIGN AND EXAMPLES I
13	MENU DESIGN AND EXAMPLES II
14	COST CONTROL IN THE MENU

Resources

Menü ve Yönetim. Murat Hançer, Bahattin Rızaoğlu. Detay Yayıncılık

Menü Yönetimi ve Menü Planlama. Hüseyin Altınel. Detay Yayıncılık

Beslenme İlkeleri ve Mönü Planlama, Ayşe BAYSAL, Nazife KÜÇÜKARSLAN. Ekin Yayıncılık

CLASS 1

CLASS 2

CLASS 3

CLASS 4

Lesson Information

Purpose and Content

Learning Outcomes

Weekly Course Subjects

Resources

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