TR
11111

COURSE INTRODUCTION AND APPLICATION INFORMATION

cam.sams.ieu.edu.tr

Course Name
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
Fall
Prerequisites
None
Course Language
Course Type
Required
Course Level
-
Mode of Delivery -
Teaching Methods and Techniques of the Course
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives
Learning Outcomes The students who succeeded in this course;
  • to understand broad scope of the purchasing functions and knowledge needed by competent buyers.
  • to describe the classification and functions of food markets, to explain food laws and food buyers, to learn the purchasing department role and job requirements in the food service industry
  • to understand food and beverage buying procedures
  • to understand purchasing specifications, receiving, store room organization and operations
  • to examine how to the control department and internal control system
  • to learn technologies in food service industry for purchasing.
  • to undestand food commodities such as meat, poultry, eggs, seafoods, dairy products, fruit, vegetables, dietetic foods, beverages.
Course Description

 



Course Category

 Core Courses
Major Area Courses
X
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 The Purchasing Function: An Overview Prereading
2 Market and Distribution Systems Prereading
3 Practical Consideration for Buying Decisions Prereading
4 Measuring, Packaging, Preservation, Sale and Distribution Prereading
5 The Store Room, Receiving, Storing and Issuing Prereading
6 Cost Control Measures Prereading
7 Security Issues with Vendors, Employees and Customers Prereading
8 Midterm Exam Prereading
9 Product Knowledge: Meats and Offal Prereading
10 Product Knowledge: Poultry and Game Prereading
11 Product Knowledge: Fish and Shellfish Prereading
12 Product Knowledge: Fruits, Vegetables, Beverages Prereading
13 Product Knowledge: Egg, Dairy Products Prereading
14 Product Knowledge: Dry Goods, Convenince Goods Prereading
15 Buying Non Food Items Prereading
16 Review of the Semester
Course Notes/Textbooks
Suggested Readings/Materials Related Articles in internet

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
1
15
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
1
20
Seminar / Workshop
Oral Exam
Midterm
1
30
Final Exam
1
35
Total

Weighting of Semester Activities on the Final Grade
65
Weighting of End-of-Semester Activities on the Final Grade
35
Total

ECTS / WORKLOAD TABLE

Semester Activities Number Duration (Hours) Workload
Course Hours
(Including exam week: 16 x total hours)
16
3
48
Laboratory / Application Hours
(Including exam week: 16 x total hours)
16
Study Hours Out of Class
16
1
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
1
15
Seminar / Workshop
Oral Exam
Midterms
1
14
Final Exams
1
20
    Total
113

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
 Program Competencies/Outcomes
* Contribution Level
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

İzmir Ekonomi Üniversitesi | Sakarya Caddesi No:156, 35330 Balçova - İZMİR Tel: +90 232 279 25 25 | webmaster@ieu.edu.tr | YBS 2010