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

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Ceserani and Kinton's The Theory of Catering, 11th edition(2012), Professor David Foskett and Victor Ceserani

Learning Outcomes

1. L01 demonstrates a wide variety of knowledge on designing a kitchen SOLO 4
2. L02 the student differentiate the function and efficasy of each fixture and fitting in order to include in the planning process SOLO 4
3. L03 observe and troubleshoot issues that may occure in the future when and cunsult businesses having issues with planning and designing SOLO 4
4. L04 write a full report on the kitchen design and plannıng from equiptment to flooring and ventilation SOLO 2
5. L05 can demonstrate a full understanding of Corporate Social Resposibility SOLO 3

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 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
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