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QUALITY MANAGEMENT IN KITCHEN COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
ASP105 QUALITY MANAGEMENT IN KITCHEN 1 2 2 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 To be prepared to related subject from advised source. Quality control of food in the kitchen, Hygiene, Food preparation and cooking. -
2 To be prepared to related subject from advised source. Sampling meals, Assessing the quality of the kitchen services. -
3 To be prepared to related subject from advised source. Input-output controls storage of foodstuffs. -
4 To be prepared to related subject from advised source. Planning of the physical properties of storages, Heat controls of storages. -
5 To be prepared to related subject from advised source. Storage of raw foods. -
6 To be prepared to related subject from advised source. Storage of raw foods. -
7 To be prepared to related subject from advised source. Storage of prepared foods, Storage of frozen foods. -
8 - MID-TERM EXAM -
9 To be prepared to related subject from advised source. Storage Cooling Method of nutrients, Storage Freezing Method of nutrients, Storage of nutrients salted. -
10 To be prepared to related subject from advised source. Storage of nutrients in herb. -
11 To be prepared to related subject from advised source. Storage of nutrients by sugar. -
12 To be prepared to related subject from advised source. Storage of nutrients used as dried. -
13 To be prepared to related subject from advised source. Storage Tinned of nutrients made​​. -
14 To be prepared to related subject from advised source. Storage Tinned of nutrients made​​. -
15 To be prepared to related subject from advised source. Storage of nutrients fermented. -
16 - FINAL EXAM -
17 - FINAL EXAM -