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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. Tourism and Hotel Management
  4. Course Structure Diagram with Credits
  5. Kitchen Services Management
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 08/10/2026

Code - Course Title Course Type Laboratory + Practice ECTS
AŞÇ209 - Kitchen Services Management III. SEMESTER 3 +0 4.0
Language of Instruction Türkçe
Course Type Area Elective Courses
Course Instructor(s) ÖĞR. GÖR. DİLEK ÜNLÜ
Mode of Delivery The mode of delivery of this course is Face to face
Place of Delivery
Used Educational Platforms
Prerequisites
Courses Recomended
Recommended Resources
Work Placement N/A
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 General Information about Cuisine
Week - 2 World Cuisines
Week - 3 General Information about Turkish Cuisine
Week - 4 Management, kitchen Management and Organisation -I-
Week - 5 Management, kitchen Management and Organisation -II-
Week - 6 Basic Information in Kitchen Production
Week - 7 Cleaning, Health and Hygene in Kitchen
Week - 8 Sanitation and HACCP applications in Kitchen
Week - 9 Menu and Menu Planning
Week - 10 Nutrition,Nutriment Gruops and Importance of Nutrition -I-
Week - 11 Nutrition,Nutriment Gruops and Importance of Nutrition -II-
Week - 12 The cost of food production and food cycling
Week - 13 Basic cooking methods in International Cuisine -I-
Week - 14 Basic cooking methods in International Cuisine -II-

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
1.Midterm Exam 1 40
Final Exam 1 60
Toplam (%) 100

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