ALAKART UYGULAMALARI DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GSY427	ALAKART UYGULAMALARI	7	4	2	8

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. NEVRUZ BERNA TATLISU
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Öğr.Gör. KEMAL ŞAHANLIK
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	The aim of this course is to provide students with practical learning of authentic foods in restaurants or other food and beverage establishments called à la carte and "fine dining".
İçerik:	The content of this course is presentation techniques, various culinary techniques and product development.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Learns many new dishes, both local and foreign.
Applies new generation tanning methods.
Separates meal sequences and layouts.
Reasons about kitchen standards and carry out their planning.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	-	Introduction to the Course: History of Food and Beverage Organizations, Organizational Structure of F&B Management, Production Process of F&B Management, Types of International Services	-
2	-	Menu Planning: Menu Planning and Development, Menu Design and Menu Types, Service Layout and Menu/A la Carte Menu A la Carte Menu Examples	-
3	-	Starters, Snacks, Hors d'oeuvres: Canapés and Small Paninis, Hot and Cold Starters, Salads and Hors d'oeuvres	-
4	-	Soups and Accompaniments: Classic Restaurant Soups, Minestrone Soup, Lentil Soup, Tomato Soup, Vegetable Soup	-
5	-	Main Courses, Sauces and Garnishes: Chateaubriand with Hollandaise sauce and potato gratin, Grilled Salmon with Spinach and Mornay Sauce Penne Arabiata with Roasted Parmesan Cheese	-
6	-	Vegetarian Options on the Menu: Cauliflower Steak with Olives and Mushrooms, Sauteed Beetroot, Oat Risotto	-
7	-	Classic Restaurant Desserts: French Raspberry Souffle, Strawberry Panna Cotta Italian Ricotta Cake, Creme de Brulee	-
8	-	MID-TERM EXAM	-
9	-	Other Soups: Roasted Red Pepper Soup with Radish, Yeni Bahar Soup, Wedding Soup with Turkish Cream, French Onion Soup	-
10	-	Main Dishes: Crispy duck with chicory and spinach, Sogliola al cattoccio Mediterranean style, Fettucine Alfredo	-
11	-	Appetizers, Side Products and Starters: Lebanese Style Tabuhle with Grilled Chicken, Seazar Salad with Smoked Salmon, Guacomole and Crispy Herb Chips "Muhammara" with mint yoghurt	-
12	-	Other Desserts: French eqlair, New york Cheesecake Centucci Lava Cake	-
13	-	Menu Design and Application Activities in the Kitchen	-
14	-	Menu Design and Application Activities in the Kitchen	-
15	-	General review	-
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Brainard, C.M., Orosa, M.Y., (2007). A la Carte: Food&Fiction
A. Sabri, (2005). Tabldot mu, Alakart mı?
The Culinary Institute of America (CIA). (2011). The professional chef. John Wiley & Sons.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Define basic concepts about gastronomy.				3
2	Interpret the basic concepts, areas and approaches related to the field.				3

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Relate the information and facts about the field to the fields of social sciences such as Law, Sociology, Philosophy and Economy.			2
2	Compare national and international cuisines in terms of similarities and differences.					4

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Categorize food hygiene and safety into accepted standards and practices.					4
2	Prepare the technical infrastructure and contents of kitchen activities.					4

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Apply theoretical knowledge about food science into the field of gastronomy.					4
2	Collaborate with shareholders in the field to bring new ideas, products to the market.					4
3	Integrate basic kitchen techniques and product preparation principles into today's technology.					4
4	Plan the work schedule and workflow in food and beverage enterprises.					4

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Calculate costs in the food and beverage field.				3
2	Carry out management theories, recruitment and evaluation processes effectively in food and beverage business.				3
3	Organizes participation to national and international competitions and fairs in its field.	0

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Examine developments, changes and innovations in the field by accepting the lifelong learning as a principle.					4
2	Find planning, executioning and editing mistakes systematicly related to his field.					4

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Express their ideas using presentation and communication techniques in deliberate and verbal ways.			2
2	Organize activities related to the field.	0

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Interpret ethical values and legal regulations related to their profession in the direction of the substances in the legislation.		1
2	Design social and social projects in his / her field using historical, cultural and geographical riches.		1
3	Perform scientific researches using knowledge and skills related to his field.		1

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	5	70
Preliminary & Further Study	14	5	70
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	0	0	0
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	0	0	0
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	4	4
Preparation for the Final Exam	7	4	28
Mid-Term Exam	1	4	4
Preparation for the Mid-Term Exam	7	4	28
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	44	0	204