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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: 03/11/2026

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 On Campus
Used Educational Platforms Face-to-face
Prerequisites There are no prerequisites or corequisites for this course.
Courses Recomended There are no other recommended courses associated with this course.
Recommended Resources Dietermann, Klaus; Pahalı, Can (1994) Kitchen Services. Anadolu University Open Education Faculty Publications. Küçükaslan, Nazife; (2006) Kitchen Services Management in Food and Beverage Establishments. Detay Publishing. Aktaş, Ahmet and Özdemir, Bahattin; (2007) Kitchen Management in Hotel Establishments.
Work Placement Not suitable for this course.
Aims of the Course The aim of the course is to provide students with the knowledge and skills regarding the planning, organization, and management of kitchen services, enabling them to manage kitchen operations effectively, efficiently, and hygienically.

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-

  • Health and Quality of Life Quality Education Clean Water and Sanitation Accessible and Clean Energy Responsible Production and Consumption Climate Action Partnerships for Purposes

  • Economics, Finance and Management Entrepreneurship Agriculture, Food and Livestock

  • Multiple Choice Test

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

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