| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 213318003101 | | Compulsory | 2 | 3 | 3 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| The purpose of the catering technology is to teach the authority subject of food engineers at the catering establishments. Starting from the terms used in the food industry, Understand to the students the issues concern catering sector and help to the graduated of food engineers being got ahead for finding the job. |
| Name of Lecturer(s) |
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| Learning Outcomes |
| 1 | Understand catering services. | | 2 | Students in Catering Technology courses learn scope and definition of catering sector. | | 3 | Students in catering technology course learn to interpret knowledge and data related with food, nutrition, calories and diseases. | | 4 | Students learn methods of cooking with heat transfer, food preparation techniques and how to create menus . | | 5 | Students in in Catering Technology course are informed food poisoning, preventing technology of poisoning |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| no |
| Recommended Optional Programme Components |
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| Course Contents |
| What the catering system is, varieties. Cooking techniques and the relationship with catering sector. Menu and menu planning in the catering industry. Kitchen planning and operational organization of kitchen in catering industry. Food safety and food poisoning in catering industry. Preparation of specifications and providing price quote in catering industry. Legal requirements for catering industry. |
| Weekly Detailed Course Contents |
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| 1 | Historical development of catering | | | | 2 | The concept and features of catering | | | | 3 | Features of catering establishments | | | | 4 | Types and classification of catering services | | | | 5 | The fields needed to catering sector | | | | 6 | Menu planning in the catering industry | | | | 7 | Menu planning in the catering industry | | | | 8 | Food safety in the catering industry | | | | 9 | Planning suitable kitchen for the catering industry | | | | 10 | Determining suitable equipment for the catering industry | | | | 11 | Kitchen plans samples | | | | 12 | Events and catering establishments | | | | 13 | Cost analysis in the catering industry | | | | 14 | Sales in the catering industry | | |
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| Recommended or Required Reading |
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| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | |
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| Workload Calculation |
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| Midterm Examination | 36 | 1 | 36 |
| Final Examination | 36 | 1 | 36 |
| Attending Lectures | 20 | 1 | 20 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 5 | | | | | | | | | | | | | | LO2 | | 4 | | | | | | | | | | | | | LO3 | | | 4 | | | | | | | | | | | | LO4 | | | | 4 | | | | 5 | | | | | | | LO5 | | | | | | | | | | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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