Anadolu Info Package Anadolu Info Package
  • Info on the Institution
  • Info on Degree Programmes
  • Info for Students
  • TR
About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Kitchen Design
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
AŞÇ109 - Kitchen Design III. SEMESTER 3 +0 3.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) ÖĞR. GÖR. DR. MUTLU DOĞAN
Mode of Delivery Face to face
Place of Delivery
Used Educational Platforms
Prerequisites There is no prerequisite or co-requisite for this course.
Courses Recomended There is no recommended optional programme component for this course.
Recommended Resources Kargiglioğlu, Ş(2021). Industrial kitchens, Concepts and applications.Nobel Akademik Yayıncılık.
Work Placement there is no application
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Definition of cuisine and its historical development
Week - 2 The place and importance of the kitchen in businesses
Week - 3 Types of cuisines in the food service industry
Week - 4 Ergonomic factors in the design of hotel kitchens
Week - 5 Parts of the hotel kitchen
Week - 6 Clothes and uniforms of the personelRecruitment of the personell
Week - 7 Parts of the hotel kitchen
Week - 8 The location and physical conditions of the hotel kitchen
Week - 9 The relationship of the hotel kitchen with other volumes
Week - 10 Kitchen Equipment selection
Week - 11 Staff organization in the kitchen
Week - 12 Workflow in the kitchen
Week - 13 Warehouses and their features
Week - 14 Accidents and inconveniences caused by incorrect design in kitchen workers

No content has been provided.

No content has been provided.

No content has been provided.


Assessment Method and Passing Requirements
Quamtity Percentage (%)
Toplam (%)

Info on the Institution

  • Name and Adress
  • Academic Calendar
  • Academic Authorities
  • General Description
  • List of Programmes Offered
  • General Admission Requirements
  • Recognition of Prior Learning
  • Registration Procedures
  • ECTS Credit Allocation
  • Academic Guidance

Info on Degree Programmes

  • Doctorate Degree / Proficieny in Arts
  • Master's Degree
  • Bachelor's Degree
  • Associate Degree
  • Open&Distance Education

Info for Students

  • Cost of living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Special Needs Students
  • Insurance
  • Financial Support for Students
  • Student Affairs Office

Info for Students

  • Learning Facilities
  • International Programmes
  • Practical Information for Mobile Students
  • Language courses
  • Internships
  • Sports and Leisure Facilities
  • Student Clubs