Rapor Tarihi: 27.03.2026 02:48
| Course Title | Code | Language | Type | Semester | L+U Hour | Credits | ECTS |
|---|---|---|---|---|---|---|---|
| Menu Planning | GMS210 | Turkish | Compulsory | 4. Semester | 2 + 1 | 3.0 | 4.0 |
| Prerequisite Courses | |
| Course Level | Undergraduate |
| Mode of delivery | Face to Face |
| Course Coordinator | Doç. Dr. Zeynep MESCİ |
| Instructor(s) | Doç. Dr. Zeynep MESCİ (Bahar) |
| Goals | The aim of this course is to enable students to create menus suitable for different dietary preferences. Additionally, students will gain proficiency in menu cost scheduling and menu card programming. |
| Course Content | Gain detailed knowledge of the cultural, economic, and environmental interactions of food. Plan menus Calculate menu costs Prepare menu cards Learn how to calculate menu costs, as well as marketing and pricing. Plan menus for various groups Gain knowledge about menu classification and types of menus. Understanding agricultural production methods and relating them to economic development Developing the ability to evaluate implemented menus Students understand the importance of food within the context of cultural systems and social practices Translated with DeepL.com (free version) |
| # | Öğrenme Kazanımı |
| 1 | tudents will gain detailed knowledge of the cultural, economic, and environmental interactions of food. They will be able to plan menus, calculate menu costs, and prepare menu cards. They will learn about cost accounting, marketing, and pricing in menus. They will be able to plan menus for various groups, and gain knowledge about menu classification and types. They will understand agricultural production methods and their relationship to economic development. They will have the ability to evaluate implemented menus. Students will understand the importance of food within the context of cultural systems and social practices. |
| Week | Topics/Applications | Method |
|---|---|---|
| 1. Week | Definition, history, structure, content, and process of the menu | Preparation, After Class Study, Research, Other Activities |
| 2. Week | Developing Menus, Standard Recipes, and Portion Sizes Suitable for Guests’ Social and Economic Circumstances | Preparation, After Class Study, Research, Other Activities |
| 3. Week | Menu Ingredients | Preparation, After Class Study, Research, Other Activities |
| 4. Week | Menu Planning | Preparation, After Class Study, Research, Other Activities |
| 5. Week | Menu Categorization | Preparation, After Class Study, Research, Other Activities |
| 6. Week | Menu Update - Production - Food Safety | Preparation, After Class Study, Research, Other Activities |
| 7. Week | Harmony in the Menu and at the Table | Preparation, After Class Study, Research, Other Activities, Lecture, Question and Answer, Discussion |
| 8. Week | Menu Cost Control | Preparation, After Class Study, Research, Question and Answer, Discussion, Problem Solving |
| 9. Week | Menu pricing and menu design | Preparation, After Class Study, Research, Lecture, Question and Answer, Discussion, Case Study, Problem Solving |
| 10. Week | Menüde kalori hesaplama | Preparation, After Class Study, Research, Lecture, Question and Answer, Case Study, Problem Solving |
| 11. Week | Menu: Marketing, Design, Evaluation | Research, Presentation (Preparation), Practice, Lecture, Discussion, Case Study |
| 12. Week | - Famous Chefs' Menus - Historical Menus | Preparation, After Class Study, Research, Other Activities, Practice, Lecture, Question and Answer |
| 13. Week | Modern menu preparation methods and automation | Preparation, After Class Study, Research, Interview, Question and Answer, Discussion, Case Study |
| 14. Week | Menus for Different Dietary Needs | Preparation, After Class Study, Research, Practice, Lecture, Question and Answer, Case Study |
| No | Program Requirements | Level of Contribution | |||||
|---|---|---|---|---|---|---|---|
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Knows and applies the concepts, principles and theories in the field of Gastronomy and Culinary Arts | ✔ | |||||
| 2 | Knows and applies national-international occupational health, work and food safety regulations related to their field | ✔ | |||||
| 3 | Knows and applies business and management functions, menu planning and food and beverage cost control. | ✔ | |||||
| 4 | Gains aesthetic, artistic knowledge and skills related to his field; have the ability of "sensory analysis" and "quality control" for foodstuffs. | ✔ | |||||
| 5 | Knows and applies cover design, food and beverage preparation, presentation and service techniques. | ✔ | |||||
| 6 | Knows classical / modern kitchen applications and cooking methods. | ✔ | |||||
| 7 | Gains knowledge about the properties and nutritional values of foods. In this way; gains the ability to successfully run all of the product living houses from the selection of the raw material to its processing, presentation and consumption. | ✔ | |||||
| 8 | Recognizes Turkish and world cuisines, knows their differences and similarities, knows how to reach all local and international recipes | ✔ | |||||
| 9 | Produces solutions with an innovative perspective to meet changing consumer expectations | ✔ | |||||
| 10 | Can use information and communication technologies at the level required by gastronomy. | ✔ | |||||
| 11 | Knows and applies management theories and practices that can effectively manage a food and beverage business. | ✔ | |||||
| 12 | Acts in accordance with the social, scientific, cultural and ethical values related to the field of gastronomy. | ✔ | |||||
| 13 | Recognizes and understands different cultures; communicates effectively with guests and collaborators and demonstrates presentation skills | ✔ | |||||
| 14 | Demonstrates reading, comprehension, speaking and writing skills in the English language. | ✔ | |||||
| 15 | Demonstrates basic reading, comprehension, speaking and writing skills in a foreign language/languages other than English. | ✔ | |||||
| Program Requirements | DK1 |
|---|---|
| PY1 | 4 |
| PY2 | 4 |
| PY3 | 5 |
| PY4 | 2 |
| PY5 | 4 |
| PY6 | 2 |
| PY7 | 4 |
| PY8 | 3 |
| PY9 | 4 |
| PY10 | 2 |
| PY11 | 4 |
| PY12 | 4 |
| PY13 | 3 |
| PY14 | 1 |
| PY15 | 1 |
| 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 | 3 | 42 |
|
Ders Dışı |
Research | 3 | 5 | 15 |
| Presentation (Preparation) | 2 | 3 | 6 | |
| Practice | 5 | 2 | 10 | |
|
Sınavlar |
Midterm | 1 | 5 | 5 |
| Homework | 1 | 5 | 5 | |
| Final | 1 | 5 | 5 | |
| Classroom Activities | 14 | 1 | 14 | |
| Total Workload | 102 | |||
| *AKTS = (Total Workload) / 25,5 | ECTS Credit of the Course | 4.0 | ||
