Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
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SKE160 | GENERAL INFLIGHT CATERING SERVICE PROCEDURES | 2 | 3 | 3 | 3 |
GENERAL INFORMATION |
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Language of Instruction : | English |
Level of the Course Unit : | ASSOCIATE DEGREE, TYY: + 5.Level, EQF-LLL: 5.Level, QF-EHEA: Short Cycle |
Type of the Course : | Compulsory |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Lecturer TAHİR GÜRDİL |
Instructor(s) of the Course Unit | |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | The sum of the services provided to passengers during the flight. In addition to developing techniques and modernization, catering planning is a comprehensive and detailed activity based on today's conditions. It is aimed that the food tray in front of the passenger learn many stages until the passenger arrives in front of passengers. |
Contents of the Course Unit: | This lesson includes Catering History, Importance of Catering Services, Effects of Catering Services on Passengers, In-flight Drinks, Importance of Catering on Flight, Major Factors in Catering Planning, Food Service by Plane Types, Galley Definition, Galley Preparations, Galley Types, Galley Equipments and Control, Standard Food Service Types, Service Types by Passenger Quality, Economy Class Service and Business Class Service, Food heating procedures, Drinks served on board. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Learn information about catering |
Define catering services |
Comprehend the elements that need to be considered in the catering. |
Apply catering methods in aircraft. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | Chapter Reading | Catering History, Importance and Influences of Catering Services on Passengers | Presentatition,expression,answer the question |
2 | Chapter Reading | Communication with Passengers According to Passenger Psychology | Presentatition,expression,answer the question |
3 | Chapter Reading | In-flight beverages | Presentatition,expression,answer the question |
4 | Chapter Reading | Catering and Service Techniques, Major Factors in Catering Planning | Presentatition,expression,answer the question |
5 | Chapter Reading | Meal service according to aircraft types and flight times | Presentatition,expression,answer the question |
6 | Chapter Reading | Galley definition,Galley preparations, Galley Types, Galley Equipment and Control | Presentatition,expression,answer the question |
7 | Chapter Reading | Materials loaded on aircraft by catering companies | Presentatition,expression,answer the question |
8 | - | MID-TERM EXAM | - |
9 | Chapter Reading | Economy Class Service and Business Class Service | Presentatition,expression,answer the question |
10 | Chapter Reading | Inflight Catering Services | Presentatition,expression,answer the question |
11 | Chapter Reading | Inflight Catering Services | Presentatition,expression,answer the question |
12 | Chapter Reading | World Cuisines -1 | Presentatition,expression,answer the question |
13 | Chapter Reading | World Cuisines -2 | Presentatition,expression,answer the question |
14 | Chapter Reading | World Cuisines -3 | Presentatition,expression,answer the question |
15 | Chapter Reading | Overview | Presentatition,expression,answer the question |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Megep, Uçakta Sevis Hizmetleri |
THY, Cabin Crew Manual(2014) |
Jha, A. (2020). Flight catering. Dr. Babasaheb Ambedkar Open University. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Ability to teamwork
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4 | |||||
2 |
Identify vocational problems and resolve them effectively
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4 | |||||
3 |
Comprehend, appreciate and comply with cultural and social responsibilities
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5 | |||||
4 |
Develop an awareness for life long learning
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4 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Comply with occupational ethics and sense of responsibility
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3 | |||||
2 |
Utilize the theoretical information they have acquired in applications and practices
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5 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Ability to have knowledge about sectoral issues.
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2 | |||||
2 |
Manage a process effectively to meet the demands.
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3 | |||||
3 |
Within the framework of regulations and procedures for implementation and to find solutions for problems.
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1 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Civil aviation field statistical research skills and the ability to think about, has the ability to foresee the consequences of strategic decisions and develop skills.
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2 | |||||
2 |
Encountered in practice or as a team member to take responsibility for unforeseen problems
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4 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Change and innovation are welcome.
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5 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Critically evaluates the acquired knowledge and skills.
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3 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Basic and is dominated by professional English, has the necessary qualifications to use the operating system in an active way for the profession.
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5 | |||||
2 |
Developments, will be able to follow trends and forecasts. Follow the latest developments related to the field and profession.
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3 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
It has the ability to reflect on the ethical and professional responsibilities.
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3 | |||||
2 |
To analyze information about the area and has the skills to interpret and evaluate.
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1 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 3 | 42 |
Preliminary & Further Study | 14 | 2 | 28 |
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 | 1 | 1 |
Preparation for the Final Exam | 1 | 5 | 5 |
Mid-Term Exam | 1 | 1 | 1 |
Preparation for the Mid-Term Exam | 1 | 5 | 5 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 32 | 0 | 82 |
Total Workload of the Course Unit | 82 | ||
Workload (h) / 25.5 | 3,2 | ||
ECTS Credits allocated for the Course Unit | 3,0 |