ECTS - Menu Planning and Presentation
Menu Planning and Presentation (TOUR312) Course Detail
| Course Name | Course Code | Season | Lecture Hours | Application Hours | Lab Hours | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| Menu Planning and Presentation | TOUR312 | Area Elective | 3 | 0 | 0 | 3 | 5 |
| Pre-requisite Course(s) |
|---|
| N/A |
| Course Language | English |
|---|---|
| Course Type | Elective Courses |
| Course Level | Bachelor’s Degree (First Cycle) |
| Mode of Delivery | Face To Face |
| Learning and Teaching Strategies | Lecture, Demonstration, Discussion, Question and Answer, Drill and Practice. |
| Course Lecturer(s) |
|
| Course Objectives | The aim of this course is to enable students to make standard recipe and to prepare menu, kinds of food and balanced and enough food. |
| Course Learning Outcomes |
The students who succeeded in this course;
|
| Course Content | Specialities of food, balanced and enough food, menu plan, menu preparing, standard recipe making. |
Weekly Subjects and Releated Preparation Studies
| Week | Subjects | Preparation |
|---|---|---|
| 1 | Definition of the menu and food healthy | Chapter 1 |
| 2 | The foods and drinks that are need to be feed healthy | Chapter 2 |
| 3 | The foods and drinks that are need to be feed balanced | Chapter 3 |
| 4 | The ratios of the foods and drinks that are need to be feed balanced | Chapter 4 |
| 5 | People need of Food and Drink, The specialities of foods and drinks | Chapter 5 |
| 6 | Vitamins | Chapter 6 |
| 7 | What is menu? What are the factors that are effective on menu planning? | Chapter 7 |
| 8 | Mid-Term | Mid-Term |
| 9 | What is menu? What are the factors that are effective on menu planning? | Chapter 8 |
| 10 | How to prepare a menu | Chapter 9 |
| 11 | What can a menu be effected? | Chapter 10 |
| 12 | Customers choices, Menu types for different conditions. | Chapter 11 |
| 13 | Customers choices, Menu types for different conditions. | Chapter 12 |
| 14 | Menu applications and receipts | Chapter 13 |
| 15 | Review | Review |
| 16 | Final Exam | Final Exam |
Sources
| Course Book | 1. Paul, J. Mcvety. Bradley, J. Ware, Claudette. Leveseque Ware.(2009) Fundamentals of Menu Planning, John Wile & Sons inc. New Jersey |
|---|
Evaluation System
| Requirements | Number | Percentage of Grade |
|---|---|---|
| Attendance/Participation | 1 | 20 |
| Laboratory | - | - |
| Application | - | - |
| Field Work | - | - |
| Special Course Internship | - | - |
| Quizzes/Studio Critics | - | - |
| Homework Assignments | - | - |
| Presentation | - | - |
| Project | - | - |
| Report | - | - |
| Seminar | - | - |
| Midterms Exams/Midterms Jury | 1 | 35 |
| Final Exam/Final Jury | 1 | 45 |
| Toplam | 3 | 100 |
| Percentage of Semester Work | 55 |
|---|---|
| Percentage of Final Work | 45 |
| Total | 100 |
Course Category
| Core Courses | X |
|---|---|
| Major Area Courses | |
| Supportive Courses | |
| Media and Managment Skills Courses | |
| Transferable Skill Courses |
The Relation Between Course Learning Competencies and Program Qualifications
| # | Program Qualifications / Competencies | Level of Contribution | ||||
|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | ||
| 1 | Have a basic knowledge of theories, facts and principles related to tourism and tourism management. | |||||
| 2 | To have information about the economic, cultural, social and environmental dimensions of tourism. | |||||
| 3 | Have knowledge of general business and economics and understand the strategies of human resources management, food and beverage applications, accounting and finance, management and marketing and service marketing in tourism enterprises. | |||||
| 4 | Knows the national and international legal regulations, social, environmental and professional ethical values related to the field of tourism and develops appropriate behaviors to ethics. | |||||
| 5 | Demonstrates reading, comprehension, speaking and writing skills in English at least at the B2 level of European Language Portfolio | |||||
| 6 | Demonstrates reading, comprehension, speaking and writing skills at a general level of European Language Portfolio A2 in Russian, French, German or Spanish. | |||||
| 7 | Uses the information about Tourism and Hotel Management in the business settings and profession; use information and communication technologies and software related to the field. | |||||
| 8 | Carries out the service processes related to Tourism and Hotel Management in line with the needs and demands of the consumers and proposes solutions to the problems that will affect the service processes. | |||||
| 9 | Generates professional knowledge from the data and synthesizes, analyzes, interprets and evaluates the produced knowledge; gain the ability of doing research project preparation and using the information in solving the problems; makes personal and professional development permanent | |||||
| 10 | He / she takes care of personal care, hygiene, clothing and appearance as required by the tourism sector. | |||||
| 11 | Communicates effectively with written, oral, non-verbal and visual ways and demonstrates presentation skills, works effectively as a team and independently. | |||||
| 12 | Recognize and understand different cultures and interact with guests from different cultures. | |||||
ECTS/Workload Table
| Activities | Number | Duration (Hours) | Total Workload |
|---|---|---|---|
| Course Hours (Including Exam Week: 16 x Total Hours) | 16 | 5 | 80 |
| Laboratory | |||
| Application | |||
| Special Course Internship | |||
| Field Work | |||
| Study Hours Out of Class | 16 | 4 | 64 |
| Presentation/Seminar Prepration | |||
| Project | |||
| Report | |||
| Homework Assignments | 2 | 5 | 10 |
| Quizzes/Studio Critics | |||
| Prepration of Midterm Exams/Midterm Jury | 1 | 5 | 5 |
| Prepration of Final Exams/Final Jury | 1 | 20 | 20 |
| Total Workload | 179 | ||