Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

Course Introduction and Application Information

Course Code:

UNI295

Course Name:

Quality Management Systems

Semester:

Fall
Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

University Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. FAZİLET MIDIK

Course Lecturer(s):

Dr. Öğr. Üyesi Fazilet MIDIK

Course Assistants:

Course Objective and Content

Course Objectives:	It is aimed to give information about the current Quality Systems and applications needed for the development and dissemination of the understanding of quality.
Course Content:	Quality philosophy, basic concepts of quality, techniques, process management, standardization, certification, Strategic Management, Strategic Planning and Quality Concept Connection, Importance of Quality in the Service Sector

Learning Outcomes

The students who have succeeded in this course;
1) Have knowledge about the definition of quality and its development history.
2) Understands the importance of quality management.
3) Can define the basic concepts in quality management.
4) Explore the quality management concepts in Turkey.
5) They understand the importance of standards and have an idea about different standards.
6) Have knowledge about documentation, certification and auditing of quality systems.

Course Flow Plan

Week	Subject	Related Preparation
1)	Quality Concept and History
2)	Quality Philosophy
3)	Basic Concepts in Quality Management Systems: Quality Control, Quality Assurance and Quality Improvement
4)	Quality Management Techniques
5)	Quality Management Systems and Standards
6)	Quality Standards and Turkey
7)	General repetition
8)	MIDTERM EXAM
9)	Standards
10)	Food Standards
11)	Occupational Health and Safety Standard
12)	Quality System Documentation
12)	Quality System Documentation
13)	Quality System Certification
14)	Quality System Auditing

Sources

Course Notes / Textbooks:	Çeşitli kitaplardan derlenmiş ders notları kullanılacaktır. Lecture notes compiled from various books will be accessed.
References:

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define / explain general concepts in culinary profession.
2)	Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.
4)	Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development.
5)	Dominates the terminology of food and beverage.
6)	Organize all kinds of organizations in the field of culinary.
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
8)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
9)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11)	Follow current developments in the field and profession.
12)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
13)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
14)	Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
15)	Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
total		%
PERCENTAGE OF SEMESTER WORK		% 0
PERCENTAGE OF FINAL WORK		%
total		%