Course Code : TURZ 241 

Course Name : Food Production

Weekly lecture and application hours: 3 -1

This course aims to teach students the basic theory and practice of professional cooking. The course is taught with the guidance of the teacher, but with the student’s active participation in the applications.

Textbooks and supplementary books:

  1. Food and Beverage Management. Aktaş, A. (2001) Antalya: Livane Printing House
  2. Food Production Operations, Parvinder S. Bali, Oxford University Press
  3. Food and Beverage Services Management. Türksoy, A. (1997) Akara: Turhan Bookstore
  4. Food and Beverage Management. Sökmen, A. (2003) Ankara: Detay Publishing

Course evaluation:

Participation / Attendance : 10%, Mid-Term Exam : 30%, Homework : 10%, Final Exam : 50%,

Attendance is at least 95 % mandatory.