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Language of Instruction
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Turkish
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Level of Course Unit
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Bachelor's Degree
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Department / Program
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Gastronomy and Culinary Arts
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Type of Program
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Formal Education
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Type of Course Unit
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Elective
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Course Delivery Method
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Face To Face
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Objectives of the Course
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The aim of this course is to enable students to understand the principles of menu planning and develop skills in planning menus appropriate for different groups, calculating menu energy content and costs, and evaluating menus.
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Course Content
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This course covers the definition, history, structure, and types of menus; the menu planning process, its principles, and influencing factors; menu balance and harmony and table settings; common mistakes in menu planning; special menus and their presentation; menu planning for specific groups; energy and cost calculations; cost control and pricing; and menu marketing, design, and evaluation.
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Course Methods and Techniques
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Theoretical explanation, practice (examining menus and writing menus), reflection on action, feedback
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Prerequisites and co-requisities
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None
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Course Coordinator
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None
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Name of Lecturers
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Asist Prof.Dr. Zeynep Parlak Özer
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Assistants
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None
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Work Placement(s)
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No
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Recommended or Required Reading
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Resources
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T.C. Sağlık Bakanlığı Toplu Beslenme Sistemleri için Ulusal Menü Planlama ve Uygulama Rehberi, 2020
Bahattin Rızaoğlu& Murat Hançer, Menü ve Yönetimi, Detay Yayıncılık
Hüseyin Altınel, Menü Yönetimi ve Menü Planlama, Detay Yayıncılık
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Course Notes
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The course incorporates collaborative analysis of sample menus and menu development activities guided by menu planning principles. Students are expected to critically reflect on the strengths and limitations of their menus and refine them in response to peer and instructor feedback. Active engagement in classroom activities and discussions is essential to the learning process.
Student achievement will be assessed through one midterm examination and one final examination.
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