GASTRONOMY AND CULINARY ARTS (TURKISH) PROGRAMME COURSE DESCRIPTION
Name of the Course Unit	Code	Year	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
KITCHEN MANAGEMENT	GAS222	2	4	3+0	3.0	3.0

Objectives and Contents
Objectives of the Course Unit
Contents of the Course Unit	Within the scope of this course, students will examine concepts such as kitchen management and organization, the qualifications that a kitchen chef should have, the physical structure and characteristics of kitchens, and types of cuisine.
Contribution of the Course Intending to Provide the Professional Education