Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
5GMS315AESTHETICS AND SPACE DESIGN (OPTIONAL)2+0+02514.01.2024
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course To teach basic superstructure and infrastructure planning principles in order to build the capacity to take a decision-making role in aesthetics and space design, to provide information about the basic kitchen equipment used and their working principles, to create the opportunity to use a common language with the designer/engineer, and to provide students who are candidate entrepreneurs with simple planning tasks. to gain the capacity to ensure its fulfillment.
Course Content This lesson; Sustainability, what is a kitchen, determining the concept of a food and beverage business, menu planning, basic principles in kitchen design, main kitchen functions and their relationships with each other, investment and business feasibility, practice of getting to know the kitchen through the school cafeteria kitchen, basic scientific rules in the kitchen, decision making in planning It includes topics such as process, fast food kitchen example, planning of storage and preparation areas in the kitchen, cooking/service systems, planning of cooking areas, basic cooking equipment, equipment drawing symbols.
Course Methods and Techniques The course will be taught theoretically and practically. The course, which is taught formally for 14 weeks, will be explained through the contents and professional definitions prepared by the instructor.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Associate Prof.Dr. Furkan BALTACI
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources .
Course Notes .
Exams 2

Course Category
Field %100

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 12 2 24
Mid-terms 1 1 1
Final examination 1 1 1
Total Work Load   Number of ECTS Credits 1 26

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Ability to read plans, understand scales
2 Understanding the principles of planning food and beverage service facilities
3 Understanding the operating principles of kitchen equipment

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Sustainability, What is a kitchen, determining the concept of a food and beverage business, menu planning. recommended book .
2 Basic principles in kitchen design, main kitchen functions and their relationships with each other, investment and operation feasibility. recommended book .
3 The practice of getting to know the kitchen through the school cafeteria kitchen, basic scientific rules in the kitchen. recommended book .
4 Decision-making process in planning, example of fast food kitchens, planning of storage and preparation areas in the kitchen Recommended book .
5 Cooking / serving systems, planning cooking areas, basic cooking equipment, equipment drawing symbols Recommended book .
6 Planning of food and beverage service areas, banquet service, beverage service systems and equipment Recommended book .
7 Planning of food and beverage service areas, banquet service, beverage service systems and equipment Recommended book .
8 MIDTERM EXAM Recommended book .
9 A culinary tour where you can examine what you have learned. Recommended book .
10 A culinary tour where you can examine what you have learned. Recommended book .
11 A culinary tour where you can examine what you have learned. Recommended book .
12 A culinary tour where you can examine what you have learned. Recommended book .
13 A culinary tour where you can examine what you have learned. Recommended book .
14 final exam recommended book .

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15
C1
C2
C3

  Contribution: 1: Very Slight 2:Slight 3:Moderate 4:Significant 5:Very Significant