1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 736 CULINARY (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
ASC 104MENU PLANNING2 + 02nd Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective This course aims to provide the adequacy of the planning of menus and special menus.
Course Content Make preparations for menu planning, menu planning, diet menu, prepare the appropriate menu plan for exceptions
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Menu
2Standard food bill
3Removing Item Cost .
4Table d'hôte menu planning .
5Ala carte menu planning
6Banquet menus
7menu card
8For patients with cardiovascular menu
9The menu for diseases of the digestive system
10To be followed by diabetes menu
11Sports menu .
12Children and young people menu
13Menu planning for seniors
14Vegetarian menu

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
LO 002            
LO 003            
LO 004            
LO 005            
LO 006            
LO 007            
LO 008            
LO 009            
LO 010            
LO 011            
LO 012            
LO 013            
LO 014            
Sub Total            
Contribution000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Hours for off-the-classroom study (Pre-study, practice)14114
Assignments616
Mid-terms166
Final examination166
Presentation / Seminar Preparation6318
Total Work Load

ECTS Credit of the Course





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COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring2FİGEN YÜCE
Details 2022-2023 Spring2FİGEN YÜCE
Details 2021-2022 Spring2FİGEN YÜCE
Details 2020-2021 Spring2FİGEN YÜCE
Details 2019-2020 Spring2FİGEN YÜCE
Details 2018-2019 Spring2FİGEN YÜCE
Details 2017-2018 Spring2SİNEM TÜRK ASLAN
Details 2016-2017 Spring2FİGEN YÜCE
Details 2015-2016 Spring2SİNEM TÜRK ASLAN
Details 2014-2015 Spring2SİNEM TÜRK ASLAN


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 104 MENU PLANNING 2 + 0 2 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer FİGEN YÜCE fyuce@pau.edu.tr TMYO B0004 %60
Goals This course aims to provide the adequacy of the planning of menus and special menus.
Content Make preparations for menu planning, menu planning, diet menu, prepare the appropriate menu plan for exceptions
Topics
WeeksTopics
1 Food & Beverage Industry and The Concept of Menu
2 Menu Planning and Development
3 Menu and Consumer
4 Menu and Food & Beverage
5 Menu and Pricing
6 Menu and Promotion
7 Menu and Service
8 Midterm
9 Menu and Nutrition
10 Menu and Nutrition
11 Menu and Cost
12 Menu Design
13 Menu and Analysis (Menu Engineering)
14 Current Issues in Menu Management
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes