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NİĞDE ÖMER HALİSDEMİR UNIVERSITY
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NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES / COOKERY / ASC2038 -
GENERAL INFORMATION ABOUT THE COURSE
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Course Title
Theoretical
Practical
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Course Objective
The aim of this course is to teach subjects such as space selection and design of industrial and hotel-restaurant kitchens, physical departmentalization of the kitchen, planning and factors affecting planning and functional areas, as well as equipment selection and layout for the kitchen. It is also to raise awareness about sustainable culinary activities.
Brief Content of the Course
It includes topics such as the kitchen and its historical adventure, its importance, installation, location and physical characteristics.
Prerequisites
No
Course Objectives
Course Objectives
1
Informing about types of cuisine
2
Teaching tools and equipment to be used in kitchens
3
Gain an idea about kitchen planning and design
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Course Category
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Expertise /Field Courses