Food and Beverage Production

ERCIYES UNIVERSITYCOLLEGE OF TOURISM AND HOTELMANAGEMENTI. GENERAL INFORMATIONCourse Code and Title T209 FOOD AND BEVERAGE PRODUCTION Local Credit: 2 2 3Year & Semester Second, FallDepartmentTourism and Hotel ManagementTeaching StaffAssistant Prof. Dr. Burhan SEVİMECTS Credit: 4Pre-requisites: NoneLanguage of Instruction:TurkishFaculty Contact Information:College of Tourism and Hotel Management, University of Erciyes, 38039, Kayseri, TURKEY.Tel: + 90 352 4374901/ 43279 Fax: 00 90 352 43784 11 e-mail: bsevim@erciyes.edu.tr Web:Office hours: Tuesday 16 00 – 16 45 Thursday 16 00 – 16 45II. COURSE INFORMATIONCOURSE TYPE and LEVEL: Required : Elective :Core : Related : Minor :Elementary (Basic): Intermediate : Advanced: Specialized:SUMMARY OF INTENDED LEARNING OUTCOMES:The student who succeed this course; Identifies the basics of commercial food production and service Knows and applies principles with regard to management of commercial food production Learns the basics about being a chef Recognizes the basics of cooking methods Improves skills with the use of kitchen tools and equipmentsSUMMARY OF TEACHING AND LEARNING METHODS:Lectures, Practice, Question and answer, face to face.STUDENT WORK LOAD:HoursLectures 24Seminars 0Classes 0Tutorials 24Fieldwork 20Other 4Private Study 38TOTAL 110a) SUMMARY OF ASSESSMENT METHODS:Written Examination and Tutorials.b) ASSESSMENT ARRANGEMENTS:Examination: 40% Midterm Exam + 60% Final examMidterm ExamFinal ExamStudents are required to take classical written exam. Theyneed to answer the questions as required.Students are required to take classical written examincluding the whole term. They need to answer thequestions as required. Homeworks will affect the finalexam at 10%40%60%POLICIES:Attendance: Students are required to attend all classes and to submit their essays and assignments on time. Themore you participate, the more you will learn - and only you can learn the material - I cannot learn it for you. Soparticipate in class! Use my office hours! Use email to ask questions! You are expected to do the assigned

eadings before coming to class. Readings are listed at the end of page. You should read these critically, askingquestions as you go - What does this mean (do I understand it)? Why is it important to the study of researchmethodologies? When and how would I use this information? How does this information relate to otherinformation we've learned in class (or in other classes)? As you do the assigned readings, ask yourself thefollowing questions: What did I learn that I didn't know before? What did I already know, but gained a betterunderstanding of? What am I still confused about?Lateness: Late attendances and submission will be not accepted. Students should not ask for exceptions.Academic Integrity: All students are expected to adhere to University policies concerning scholastic integrity.Any form of scholastic dishonesty will not be tolerated, Scholastic dishonesty includes, but is not limited to,cheating, plagiarism, falsifying academic records, and any act designed to give unfair academic advantage to thestudent.COURSE CONTENTS (PROGRAMME OF STUDY/SYLLABUS)WEEKS SUBJECT HOUR METHOD1 st WeekDefining and classifying food production 3+12 nd Week Properties of raw materials, food deficiency factors andquality characteristics of foods3 rd Week4 th Week5 th Week6 th Week7 th Week8 th Week2+2Storage, transportation and cleaning of raw materials 2+2Tools and equipments, Knife Skills 2+2Principles of cooking / Major objectives 2+2Flavors and Flavoring including Herbs and Spices 2+2Braising/stewing 2+2Vegetable cookery 2+2lecture,tutoriallecture,tutoriallecture,tutoriallecture,tutoriallecture,tutoriallecture,tutoriallecture,tutoriallecture,tutorial9 th Week EXAM 1 written10 th Week11 th Week12 th Week13 th WeekStockfond and soups, sauces 2+2Principles of meat cookery 2+2Fish and shellfish 2+2Salads and salad dressing 2+2lecture,tutoriallecture,tutoriallecture,tutoriallecture,tutorial14 th Week Workshop 3 Other15 th Week FINAL EXAM 1 writtenRECOMMENDED READING:The Culinary Institute of America (2006). Introduction to Culinary Arts. New Jersey:PearsonTürkan, C. (2003). Mutfak Teknolojisi. UBF Yayınları, Bolu.Maviş, F. (2008). Endüstriyel Yiyecek Üretimi. Detay Yayıncılık, Ankara.Gisslen, W. (2006). Professional Cooking. (6th ed.), John Wiley & Sons, Inc., New Jersey.The Culinary Institute of America (2008). In the Hands of a Chef: The Professional Chef'sGuide to Essential Kitchen Tools. John Wiley & Sons, Inc. New Jersey.