COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Computer Applications in Culinary Industry
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 201
Spring
1
2
2
5
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives At the conclusion of the course students will be able to identify and use Materials Control (MC) module, supplier identification, ordering and transfer processes, recipe identification, inventory, warehousing and control
Learning Outcomes The students who succeeded in this course;
  • Develops practical skills with computer applications in culinary arts
  • Uses MC applications
  • Identifies order processing and uses necessary software
  • Knows cost control applications
  • Understands warehosing operations
Course Content Automation systems and software in hospitality industry and applications, advanced skills in word processing, spreadsheet and presentation software, image processing and graphics software and applications relating these subjects.

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 MC Module MicrosFidelio MC
2 Main data, sub groups, main groups MicrosFidelio MC
3 Workshop MicrosFidelio MC
4 Stock gods, tax, Exchange rates MicrosFidelio MC
5 Units, suppliers, supplier groups MicrosFidelio MC
6 Workshop MicrosFidelio MC
7 Recipes MicrosFidelio MC
8 Midterm MicrosFidelio MC
9 Transfers and transfer demands MicrosFidelio MC
10 Approval in procurement MicrosFidelio MC
11 Price quotes, order processes MicrosFidelio MC
12 Workshop MicrosFidelio MC
13 Workshop MicrosFidelio MC
14 POS Systems, returns and inventory MicrosFidelio MC
15 Review MicrosFidelio MC
16 Review of the Semester  
Course Textbooks MC Module is a software which will be provided in the laboratory, including the printed manual.
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
16
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
1
30
Final / Oral Exam
1
50
Total

Contribution of Semester Work to Final Grade
60
Contribution of Final Work to Final Grade
40
Total

ECTS / WORKLOAD TABLE

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
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
1
12
Final / Oral Exam
1
22
    Total
114

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
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
5 Recognizes and evaluates the impact of gastronomy on culture and society
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
8 Initiates culinary projects and can assume leadership for success
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
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
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
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

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

 

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