1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. ÇAL VOCATIONAL SCHOOL
  3. FOOD PROCESSING DEPARTMENT
  4. 515 FOOD TECHNOLOGY
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
Print

COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
GIT 235READY FOOD PRODUCTION TECHNOLOGY2 + 04th Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective It is aimed to inform students about the fast food industry that has developed very rapidly in the food industry in recent years and to enable them to find jobs in this field more easily. For this purpose, how to plan a ready-made food facility, storages, preparation halls, cooking environments, dishwashers and the tools and materials to be used in these areas; Information is given on subjects such as menu preparation, raw material supply, preparation, cooking, portioning, transfer, service and collecting the dishes. In addition, due to its importance, environmental and personnel hygiene, pest control and food poisoning are also mentioned.
Course Content Planning of ready-made food production facilities, selection and placement of tools and materials to be used, menu preparation, supply of raw materials suitable for the menu, preparation, cooking, cooking methods and their effects on product quality, portioning, transfer, service, collection of dishes, cleaning and disinfection, pest control, food poisoning, quality control in mass food production.
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Planning and establishing catering facilities
2Procurement and storage of raw materials
3Menu preparation strategies
4Preparation and cooking of edible ingredients
5Shipping and service
6Cleaning and maintenance of used materials
7Safe disposal of waste and residues
8Gaining the ability to take initiative by having knowledge about the general cleaning and disinfection of the processing

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12PO 13PO 14PO 15PO 16
LO 001                
LO 002                
LO 003                
LO 004                
LO 005                
LO 006                
LO 007                
LO 008                
Sub Total                
Contribution0000000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14228
Mid-terms12222
Final examination12828
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring1YASEMİN TORLAK
Details 2022-2023 Spring1BURCU ÖZEL
Details 2021-2022 Spring1BURCU ÖZEL


Print

Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
GIT 235 READY FOOD PRODUCTION TECHNOLOGY 2 + 0 1 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer YASEMİN TORLAK ytorlak@pau.edu.tr ÇAMYO B0002 %70
Goals It is aimed to inform students about the fast food industry that has developed very rapidly in the food industry in recent years and to enable them to find jobs in this field more easily. For this purpose, how to plan a ready-made food facility, storages, preparation halls, cooking environments, dishwashers and the tools and materials to be used in these areas; Information is given on subjects such as menu preparation, raw material supply, preparation, cooking, portioning, transfer, service and collecting the dishes. In addition, due to its importance, environmental and personnel hygiene, pest control and food poisoning are also mentioned.
Content Planning of ready-made food production facilities, selection and placement of tools and materials to be used, menu preparation, supply of raw materials suitable for the menu, preparation, cooking, cooking methods and their effects on product quality, portioning, transfer, service, collection of dishes, cleaning and disinfection, pest control, food poisoning, quality control in mass food production.
Topics
WeeksTopics
1 Food beverage industry and catering
2 Mass nutrition industry
3 For-profit or non-profit businesses
4 Kitchen planning
5 Menu equipment
6 Menu planning
7 Food production
8 Purchasing and storage
9 Food safety
10 Hygiene sanitation
11 Cleaning and disinfection in kitchens
12 Mass nutrition and quality
13 Nutrition principles
14 Nutrition principles
Materials
Materials are not specified.
Resources
ResourcesResources Language
Doğan, M. (2019), Toplu Beslenme Sistemleri ve Catering Hizmetleri Yönetimi Catering Yönetim Sistemleri, Nobel Akademik Yayıncılık., Hazır Yemek Sistemleri, Mustafa TAYAR, Canan HECER, 2. Basım, Dora Yayınları,Türkçe
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