Rapor Tarihi: 24.02.2026 07:06
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| - | TUR2102 | Turkish | Compulsory | 3. Semester | 2 + 2 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Associate |
| Mode of delivery | face to face |
| Course Coordinator | Öğr. Gör. Reyhan SÖNMEZ |
| Instructor(s) | |
| Goals | Within the scope of the Food and Beverage Service II course, understanding the content and meaning of the food and beverage sector in our country is considered important. The aim is to teach the areas of work and practices of production and service personnel working within the sector. Furthermore, the course aims to convey the basic conditions regarding the equipment used in food and beverage businesses and the preparation and cooking of food, through practical practices. Additionally, it aims to provide individuals with knowledge about basic service methods and to give them experience through theory and practice in production and service processes. |
| Course Content | The course covers internationally recognized food and beverage cultures, equipment used in food and beverage preparation, materials used in production, cooking methods and techniques, sauce preparation, spices, characteristics of meats and desserts, and presentation and decoration practices. |
| # | Öğrenme Kazanımı |
| 1 | - They will gain detailed information about our country's food and beverage culture. |
| 2 | - They gain knowledge about the tools and equipment they can use in the service and production phases. |
| 3 | - Students will gain basic knowledge about the importance of menu planning and types of menus. |
| 4 | - They can demonstrate specific examples of the food groups included in the menu. |
| 5 | - It can produce and serve some of the prominent foods in international food and beverage culture. |
| 6 | - They acquire practical skills related to food preparation and serving methods. |
| 7 | - It improves skills in preparing and decorating food and beverage buffets. |
| 8 | - They will have general knowledge about nutrients. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | This course showcases the diversity and prominent characteristics of our country's food and beverage culture. It also demonstrates the production stages of selected Turkish foods and how to serve them according to their specific needs. | Research, Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Group Work, Demonstration, Observation |
| 2. Week | Information on professional trends, practices, and service procedures in the food and beverage industry. | Research, Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Observation |
| 3. Week | Country-specific evaluation of international food and beverage services. Assessments of the details of international food, information on sample food preparation practices and service characteristics. | Research, Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Group Work, Demonstration |
| 4. Week | Information on food and beverage preparation equipment, specialized serving utensils, and materials used in production. Explanation of how the most commonly used products in the food and beverage industry are prepared for serving. | Research, Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer |
| 5. Week | Transfer of food and beverage production systems and methods within the scope of service activities. Characteristics of the tools used in food production before food and beverage service. | Other Activities, Presentation (Preparation), Lecture, Question and Answer, Observation |
| 6. Week | Menu definition, importance, and types. Points to consider when preparing a menu. Food groups included in classic and modern menus. Soup preparation and serving practices within this group. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration |
| 7. Week | Points to consider when preparing a menu card. Choosing beverages to complement the food on the menu. Foods that require the use of finger bowls and defecation plates. Procedures for clearing empty plates. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration |
| 8. Week | Methods and characteristics of cooking food. General and specific tableware used in serving meals. Practices related to carrying trays, cutlery, and glasses during service. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration |
| 9. Week | Transferring theoretical knowledge about Tranche practices and preparing sample practices. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration, Observation |
| 10. Week | Characteristics, types, serving methods, and practical studies of broths and sauces used in food and beverage service. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Group Work, Demonstration, Observation |
| 11. Week | Examples of best practices in the production and serving of cold and hot appetizers in the food and beverage industry. | Research, Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Group Work, Demonstration, Observation |
| 12. Week | Meat products used in food and beverages and practices related to their serving. Information on the characteristics of fruits, vegetables, and spices. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Demonstration |
| 13. Week | Information and example practices related to seafood and freshwater products. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Group Work, Demonstration |
| 14. Week | Presentation, service, and decoration elements in food and beverage service. | Other Activities, Presentation (Preparation), Practice, Lecture, Question and Answer, Group Work, Demonstration, Observation |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | 1.Components of tourism and hotel management, sociological, economic, and cultural consequences of interaction and cohesion between the different disciplines to learn. | ✔ | |||||
| 2 | 2.Tourism and hospitality sector and in the functioning of the department and interdepartmental working principles comprehend. | ✔ | |||||
| 3 | 3.Professional tools and equipment shall acquire the ability to use practical. | ✔ | |||||
| 4 | 4.Vocational learning terms and jargon, you can use the theoretical knowledge. | ✔ | |||||
| 5 | 5.Tourism and hospitality sector by following innovations in the development, evaluation and improves the ability to interpret the face of events has occurred. | ✔ | |||||
| 6 | 6.Deadlock and active in moments of crisis resolution and have the ability to make the right decision. | ✔ | |||||
| 7 | 7.Management functions, learning to use effective, entrepreneurial and obtains the ability to think creatively. | ✔ | |||||
| 8 | 8.Tourism and hospitality industry legislation detailed information about the elements and becomes the foundation. | ✔ | |||||
| 9 | 9.Tourism and the computer programs used in the hospitality industry and gain competency in new technologies. | ✔ | |||||
| 10 | 10.Improve the ability to think analytically at the same time able to analyze complex issues about the intrinsic properties of the tourism sector to comprehend. | ✔ | |||||
| 11 | 11.Located within the tourism and hospitality sector units to use proper channels of communication and human relations have knowledge to hold the top spot. | ✔ | |||||
| Program Requirements | DK1 | DK2 | DK3 | DK4 | DK5 | DK6 | DK7 | DK8 |
|---|---|---|---|---|---|---|---|---|
| PY1 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY2 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY3 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY4 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 |
| PY5 | 3 | 3 | 3 | 3 | 3 | 3 | 3 | 3 |
| PY6 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY7 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY8 | 1 | 1 | 1 | 1 | 1 | 1 | 1 | 1 |
| PY9 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| PY10 | 4 | 4 | 4 | 4 | 4 | 4 | 4 | 4 |
| PY11 | 2 | 2 | 2 | 2 | 2 | 2 | 2 | 2 |
| Ders Kitabı veya Notu | Ders Kitabı veya Ders Notu bulunmamaktadır. |
|---|---|
| Diğer Kaynaklar |
|
| ECTS credits and course workload | Quantity | Duration (Hour) | Total Workload (Hour) | |
|---|---|---|---|---|
|
Ders İçi |
Class Hours | 14 | 4 | 56 |
|
Ders Dışı |
Preparation, After Class Study | 14 | 2 | 28 |
| Research | 1 | 14 | 14 | |
| Other Activities | 1 | 2 | 2 | |
|
Sınavlar |
Midterm 1 | 1 | 1 | 1 |
| Final | 1 | 1 | 1 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
