Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
196000101105	KITCHEN PLANNING	Compulsory	1	1	2

Level of Course Unit

First Cycle

Objectives of the Course

To provide knowledge about kitchen planning and tools used in the kitchen.

Name of Lecturer(s)

Learning Outcomes

1	Students will have experience in industrial kitchen planning that they may encounter in their professional lives.
2	will be able to learn the necessary calculations and all assembly details.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Factors affecting kitchen planning, difficulties encountered in kitchen planning, knowledge about kitchen design, skills that can play an active role in kitchen modernization studies

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to the course, sectoral information, presentations of industrial kitchen appliances
2	The operation of industrial kitchen sections such as receiving, warehouses, preparation, cooking, service and dishwashing areas and waste areas, ergonomic and production standards that should be considered in their design, and examination of user and consumer related sections.
3	The operation of industrial kitchen sections such as receiving, warehouses, preparation, cooking, service and dishwashing areas and waste areas, ergonomic and production standards that should be considered in their design, and examination of user and consumer related sections.
4	Industrial kitchen capacity and architectural calculations and design for small-scale person capacities. Examination of commercial business kitchens such as cafes and restaurants with examples
5	Industrial kitchen capacity and architectural calculations and design for medium-sized person capacities. Examining Hotel, Hospital Factory Kitchens with examples, installation information.
6	Industrial kitchen capacity and architectural calculations and design for medium-sized person capacities. Examining Hotel, Hospital Factory Kitchens with examples, installation information.
7	Industrial kitchen capacity and architectural calculations and design for large-scale person capacities of more than 5000 people. Examining the university, construction site kitchens with examples, installation information.
8	Industrial kitchen capacity and architectural calculations and design for large-scale person capacities of more than 5000 people. Examining the university, construction site kitchens with examples, installation information.
9	Examination of the design and operation of mobile industrial kitchens, field kitchens, container kitchens, installation information.
10	Examination of the design and operation of mobile industrial kitchens, field kitchens, container kitchens, installation information.
11	Selection of an existing food-beverage business. Examining the kitchen planning in this business, preparing reports of positive-negative aspects and presenting suggestions
12	Selection of an existing food-beverage business. Examining the kitchen planning in this business, preparing reports of positive-negative aspects and presenting suggestions
13	Examples of design thinking in the food and beverage industry and innovative approaches within the scope of service in the industry
14	Examples of design thinking in the food and beverage industry and innovative approaches within the scope of service in the industry

Recommended or Required Reading

Ahmet Kaya,2000.Misafirperverlik Endüstrisinde Temel Mutfak Bilgisi,Güneş Ofset,İzmir. Ayhan Gökdemir,2003.Mutfak Hizmetleri Yönetimi,Detay Yayıncılık,Ankara.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
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)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	1	1
Final Examination	1	1	1
Individual Study for Mid term Examination	1	30	30
Individual Study for Final Examination	1	30	30
TOTAL WORKLOAD (hours)			62

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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High