ALACARTE APPLICATIONS PROGRAMME COURSE DESCRIPTION

Code	Name of the Course Unit	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
GSY427	ALACARTE APPLICATIONS	7	4	2	8

GENERAL INFORMATION
Language of Instruction :	Turkish
Level of the Course Unit :	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Type of the Course :	Compulsory
Mode of Delivery of the Course Unit	-
Coordinator of the Course Unit	Assist.Prof. NEVRUZ BERNA TATLISU
Instructor(s) of the Course Unit	Lecturer KEMAL ŞAHANLIK
Course Prerequisite	No

OBJECTIVES AND CONTENTS
Objectives of the Course Unit:	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".
Contents of the Course Unit:	The content of this course is presentation techniques, various culinary techniques and product development.

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

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

SOURCE MATERIALS & RECOMMENDED READING
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.

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	Can define basic concepts about gastronomy.				3
2	Can interpret basic concepts, study areas and approaches related to the field.				3

KNOWLEDGE
Factual
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.			2
2	Can compare national and international cuisines in terms of similarities and differences.					4

SKILLS
Cognitive
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can analyze the eating and drinking art, the related systems and structures.					4
2	Can prepare technical infrastructure and contents of the culinary activies.					4

SKILLS
Practical
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.					4
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.					4
3	Can integrate basic cooking techniques and product preparation principles into today's technology.					4
4	Can plan the work schedule and workflow in food and beverage enterprises.					4

OCCUPATIONAL
Autonomy & Responsibility
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can calculate costing in the food and beverage facilities.				3
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.				3
3	Can organize national and international competitions and fairs.	0

OCCUPATIONAL
Learning to Learn
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.					4
2	Can find planning, executioning and editing mistakes systematicly related to his field.					4

OCCUPATIONAL
Communication & Social
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can express his/her ideas verbally and orally by using presentation and communication techniques.			2
2	Can organize all gastronomy-related activities.	0

OCCUPATIONAL
Occupational and/or Vocational
	Programme Learning Outcomes	Level of Contribution
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.		1
2	Can design communial and social pojects using historical, cultural and geographical values.		1
3	Can perform scientific researche and study using knowledge and skills related to his field.		1

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)
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