MENÜ PLANLAMA PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
ASP156	MENÜ PLANLAMA	2	3	3	5

GENERAL INFORMATION
Language of Instruction :	Türkçe
Level of the Course Unit :	ÖNLİSANS, TYY: + 5.Düzey, EQF-LLL: 5.Düzey, QF-EHEA: Kısa Düzey
Type of the Course :	Zorunlu
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Öğr.Gör. SEMANUR ÖNAL
Instructor(s) of the Course Unit
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:
Contents of the Course Unit:

KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to)

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week	Preparatory	Topics(Subjects)	Method

SOURCE MATERIALS & RECOMMENDED READING

ASSESSMENT
Assessment & Grading of In-Term Activities	Number of Activities	Degree of Contribution (%)	Description

Level of Contribution
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	HAS A BASIC KNOWLEDGE ABOUT THE THEORIES, FACTS AND GENERAL PRINCIPLES OF PASTRY AND BAKERY.
2	HAS A KNOWLEDGE ABOUT THE PREPARATIONS, PROFESSIONAL STANDARDS AND PRACTISE IN PASTRY AND BAKERY FIELD
3	HAS A KNOWLEDGE ABOUT THE INTERNAL AND EXTERNAL EFFECTS OF THE ORGANIZATIONS IN PASTRY AND BAKERY FIELD
4	HAS A KNOWLEDGE ABOUT THE PROCESS OF SERVICE AND OPERATIONS OF PASTRY AND BAKERY FIELD.

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	PERFORMS THE PROCESS OF SERVICE AND OPERATIONS OF PASTRY AND BAKERY FIELD.

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	MEETS THE NEEDS AND REQUESTS OF THE CUSTOMERS BY SATISFACTORY, EVALUATES, DEVELOPS AND PRODUCES SOLUTIONS TO PREVENT THE PROBLEMS WHICH COULD AFFECT THE PROCESS OF SERVICE.
2	FOLLOWS THE CHANGES OF INTERNAL OR EXTERNAL ENVIRONMENT IN THE ORGANIZATIONS IN HIS/HER FIELD, MAKES RATIONALIST ANALYSIS, INTERPRETS, MAKES A DECISSION AND ACCOMODATES HIMSELF/HERSELF ACCORDING TO THOSE CHANGES
3	MAKES SELF EVALUATION AND DRAWS CONCLUTIONS OUT OF PRACTISES.
4	DETERMINES THE PROBLEMS IN HIS/HER FIELD, PRODUCES SOLUTIONS AND PRESENTS.

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	USES THE KNOWLEDGES OF PASTRY AND BAKERY ACQUIRED IN BUSINESS ENVIRONMENT AND VOCATION.
2	ACQUIRES KNOWLEDGE ABOUT THE PHSICAL ENVIRONMENT, EQUIPMENTS AND DEVICES AND TECHNOLOGY IN PASTRY AND BAKERY FIELD, HOW TO USE AND PROTECT THEM BY MAINTAINING.

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	WORKS STAND-ALONE WHILST PERFORMING HIS DUTY IN HIS/HER FIELD.
2	WORKS AS A MEMBER OF THE TEAM AND TAKES RESPONSIBILITY.
3	MANAGES HIS/HER TECHNICAL AND PROFESSIONAL DUTIES IN A COMPLICATED AND UNFORSEEN EVENTS.
4	TRACKS THE DEVELOPMENTS AND PRACTISES IN HIS/HER FIELD AND USES THEM IN HIS/HER JOB.
5	HELPS THE DEVELOPMENT OF HIS/HER COLLEAGUES’ VOCATIONAL KNOWLEDGES AND SKILLS AND EVALUATES THEIR PERFORMANCES EQUALLY.

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	LEARNS HIMSELF/HERSELF, MANAGES HIMSELF/HERSELF AND HIS/HER TIME AND EVALUATES HIS/HER SUCCESS.
2	TRACKS ACTUAL DEVELOPMENTS RELATED TO HIS/HER FILED AND JOB.
3	ALWAYS UPDATES AND DEVELOPS HIS/HER KNOWLEDGE, SKILLS AND PROFESSIONAL COMPETENCE RELATED TO HIS/HER FIELD WITH THE SENSE OF LEARNING DURING HIS/HER WHOLE LIFE.

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	EFFECTIVELY COMMUNICATES INTERPERSONAL AND INTERCULTURAL.
2	PREPARES REPORTS IN HIS/HER FIELD, PRESENTS HIS/HER KNOWLEDGES, CONTROVERSY AND ANALYSIS TO THE PROFESSIONALS AND TO THE ONES OUT OF HIS/HER FIELD IN VARIABLE WAYS.
3	USES THE SOFTWARES, INFORMATION AND COMMUNICATION TECHNOLOGIES RELATED TO HIS/HER FIELD AT LEAST ON THE BASIC LEVEL OF THE EUROPEAN COMPUTER DRIVING LICENCE.
4	FOLLOWS THE INNOVATIONS IN HIS/HER SERVICE FIELD, JOB AND VOCATION AND COMMUNICATES IN A FOREIGN LANGUAGE AT LEAST ON THE LEVEL OF GENERAL A2 OF THE EUROPEAN LANGUAGE PORTFOLIO

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	ADHERES TO ETHIC VALUES IN HIS/HER FIELD.
2	MINDS HIS/HER PERSONAL CARE, HYGIENE, DRESS AND FINERY AND OUTLOOK LIKE THE WAY HIS/HER FIELD REQUIRES.
3	DOES HIS/HER JOB WITHIN THE VOCATIONAL STANDARDS AND LEGALITY.
4	PAYS ATTENTION TO THE DIFFERENCES AMONG THE PEOPLE AND CULTURES, SHOWS RESPECT AND TOLERANCE.
5	MAKES EVALUATION OF HEALTH CARE, SAFETY AND RISK ANALYSIS IN HIS/HER FIELD.
6	PAYS ATTENTION TO HUMAN HEALTH, SOCIAL AND NATURAL ENVIRONMENT WHILE WORKING IN HIS/HER FIELD.

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT
Workload for Learning & Teaching Activities
Type of the Learning Activites	Learning Activities (# of week)	Duration (hours, h)	Workload (h)
Ders	0	0	0
Derse Ön Hazırlık ve Ders Sonrası Pekiştirme	0	0	0
Arazi Çalışması	0	0	0
Grup Çalışması / Ödevi	0	0	0
Laboratuvar	0	0	0
Okuma	0	0	0
Ödev	0	0	0
Proje Hazırlama	0	0	0
Seminer	0	0	0
Staj	0	0	0
Teknik Gezi	0	0	0
Web Tab. Öğrenme	0	0	0
Uygulama	0	0	0
Yerinde Uygulama	0	0	0
Mesleki Faaliyet	0	0	0
Sosyal Faaliyet	0	0	0
Tez Hazırlama	0	0	0
Alan Çalışması	0	0	0
Rapor Yazma	0	0	0
Final Sınavı	0	0	0
Final Sınavı Hazırlığı	0	0	0
Ara Sınav	0	0	0
Ara Sınav Hazırlığı	0	0	0
Kısa Sınav	0	0	0
Kısa Sınav Hazırlığı	0	0	0
TOPLAM	0	0	0