KITCHEN PLANNING AND DESIGN

Course Description

Course offers students an opportunity to express themselves creatively while developing the skills necessary to obtain employment in the kitchen industry. To ensure the quality and success of this program, Interior Design faculty collaborated with the National Kitchen . The principles of kitchen design are introduced in this course. Emphasis is placed on understanding how users interact with the room and how the designer can create a layout that is more efficient and intuitive. The class explains how the task of kitchen design changes between new construction and remodeling projects. This course is one of the first taken by students.

KITCHEN PLANNING AND DESIGN

Evaluation Tools (Active Term)

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -

Course Syllabus

Reference Books & Course Materials

1. 01 Otel Mutfaklarında Sistematik İşyeri Düzenleme Planı (SİDP) Modelinin Uygulanması Murat DOĞDUBAY, İkrar KARAN

Learning Outcomes

1. L01 Select the necessary equipment SOLO 3
2. L02 To be able to plan systematic study SOLO 4
3. L03 Make and evaluate the right decisions in recruitment SOLO 5
4. L04 being able to conduct to field management and calculate SOLO 2
5. L05 Compare and contrast menu consepts and apply to kitchen design SOLO 4

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix