Civil Aviation Cabin Services
Course Details
KTO KARATAY UNIVERSITY
Trade and Industry Vocational School
Programme of Civil Aviation Cabin Services
Course Details
Trade and Industry Vocational School
Programme of Civil Aviation Cabin Services
Course Details
| Course Code | Course Name | Year | Period | Semester | T+A+L | Credit | ECTS |
|---|---|---|---|---|---|---|---|
| 03931001 | Cabin Catering and Service Procedures | 2 | Autumn | 3 | 3+0+0 | 5 | 5 |
| Course Type | Elective |
| Course Cycle | Associate (Short Cycle) (TQF-HE: Level 5 / QF-EHEA: Short Cycle / EQF-LLL: Level 5) |
| Course Language | Turkish |
| Methods and Techniques | - |
| Mode of Delivery | Face to Face |
| Prerequisites | - |
| Coordinator | - |
| Instructor(s) | Asst. Prof. Adile BEBEK YEŞİLKAYA |
| Instructor Assistant(s) | - |
Course Instructor(s)
| Name and Surname | Room | E-Mail Address | Internal | Meeting Hours |
|---|---|---|---|---|
| Asst. Prof. Adile BEBEK YEŞİLKAYA | C-127 | [email protected] | 7963 |
Course Content
This course covers the concept of catering, the importance of catering services in air transportation, service preparation, points to consider during service, catering materials and equipment, the protection and storage of these materials, the definition and layout of the galley, pre-flight galley preparation, catering loading and receiving procedures, standard service procedures, service types according to cabin classes, special meals, service practices for special passenger groups, beverage varieties, service etiquette, hygiene, and professional appearance rules.
Objectives of the Course
The aim of this course is to provide students with fundamental knowledge and skills related to in-flight catering and service procedures, and to teach the planning, preparation, implementation, and evaluation processes of catering services during pre-flight, in-flight, and post-flight stages. Within the scope of the course, students are expected to gain knowledge about the purpose and importance of catering services, service preparation, galley organization, loading and delivery procedures, service types according to cabin classes, special meal practices, beverage and alcohol service, hygiene rules, passenger satisfaction, and professional service understanding.
Contribution of the Course to Field Teaching
| Basic Vocational Courses | X |
| Specialization / Field Courses | X |
| Support Courses | |
| Transferable Skills Courses | |
| Humanities, Communication and Management Skills Courses |
Relationships between Course Learning Outcomes and Program Outcomes
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Program Learning Outcomes | Level |
|---|---|---|
| P1 | They acquire fundamental, up-to-date, and practical knowledge related to their profession. | 5 |
| P2 | They gain knowledge about occupational health and safety, environmental awareness, and quality processes. | 2 |
| P6 | They can effectively present their thoughts and ideas in written and oral communication, based on their level of knowledge and skills, and express themselves clearly. | 4 |
| P9 | It possesses social, scientific, cultural, and ethical values in the stages of data collection, application, and dissemination of results related to its field. | 4 |
| P11 | They are knowledgeable about the legislation and legal regulations related to civil aviation. | 4 |
| P12 | He/She is familiar with normal and emergency safety procedures. | 3 |
| P13 | They understand the principles of aircraft flight, flight support systems, and their operating principles. | 2 |
Course Learning Outcomes
| Upon the successful completion of this course, students will be able to: | |||
|---|---|---|---|
| No | Learning Outcomes | Outcome Relationship | Measurement Method ** |
| O1 | It lists and explains the pre-flight, in-flight, and post-flight cabin service processes. | P.1.3 | 1 |
| O2 | Understands and implements occupational health and safety standards. | P.2.1 | 1 |
| O3 | They uses clear, understandable, and professional language in both booth and team communication. | P.6.1 | 1 |
| O4 | They improves service quality by establishing effective communication with passengers. | P.6.2 | 1 |
| O5 | Demonstrates communication skills that are sensitive to cultural differences. | P.6.6 | 1 |
| O6 | They upholds the principles of passenger rights and respect for human dignity. | P.9.2 | 1 |
| O7 | They provides services that are sensitive to cultural diversity. | P.9.3 | 1 |
| O8 | They demonstrate a fair and impartial approach in their professional practices. | P.9.6 | 1 |
| O9 | They defines the legislation published by the SHGM (General Directorate of Civil Aviation). | P.11.1 | 1 |
| O10 | It explains the fundamental principles of ICAO, EASA, and IATA regulations. | P.11.2 | 1 |
| O11 | They explains the legal responsibilities related to cabin crew services. | P.11.3 | 1 |
| O12 | They identifies situations that violate regulations. | P.11.4 | 1 |
| O13 | They explains how legal regulations contribute to flight safety. | P.11.5 | 1 |
| O14 | They keeps track of current legislative changes. | P.11.6 | 1 |
| O15 | They describes standard flight safety procedures. | P.12.1 | 1 |
| O16 | They classifies types of emergencies. | P.12.2 | 1 |
| O17 | They explains the operating principles of cabin equipment. | P.12.4 | 1 |
| O18 | They operates the emergency communication chain correctly. | P.12.5 | 1 |
| O19 | They understands the importance of safety culture and concept. | P.12.6 | 1 |
| O20 | They explains emergency procedures. | P.12.7 | 1 |
| O21 | They describes the aircraft's main systems. | P.13.2 | 1 |
| O22 | It describes aircraft systems related to the cockpit. | P.13.3 | 1 |
| O23 | They assesses the impact of system failures on cabin operations. | P.13.5 | 1 |
| O24 | They uses basic system knowledge to communicate with the technical team. | P.13.6 | 1 |
| O25 | Provides mastery of general legislation and terminology related to civil aviation. | P.11.10 | 1 |
| ** Written Exam: 1, Oral Exam: 2, Homework: 3, Lab./Exam: 4, Seminar/Presentation: 5, Term Paper: 6, Application: 7 | |||
Weekly Detailed Course Contents
| Week | Topics |
|---|---|
| 1 | The Concept of Catering, and the Importance of In-Flight Catering and Service |
| 2 | Development of Catering Services in Air Transportation and the Main Purposes of Catering |
| 3 | Introduction to In-Flight Service Procedures: Service Preparation, Hygiene, and Personal Appearance Rules |
| 4 | Points to Consider During Service and Their Relationship with Passenger Satisfaction |
| 5 | Catering Materials, Equipment, and Their Proper Use |
| 6 | Storage, Protection, and Stock Control of Catering Materials |
| 7 | Definition of Galley, Its Sections, and Galley Layout |
| 8 | Pre-Flight Galley Preparation and Points to Consider During the Loading Process |
| 9 | Catering Loading, Receiving, and Control Procedures |
| 10 | Standard Service Procedures and Service Practices According to Cabin Classes |
| 11 | Types of Service According to Passenger Characteristics and Cabin Class |
| 12 | Special Meals, Special Passenger Groups, and Service Practices for These Passengers |
| 13 | Special Meals, Special Passenger Groups, and Service Practices for These Passengers |
| 14 | General Evaluation of In-Flight Catering and Service Procedures and Professional Practice Examples |
Textbook or Material
| Resources | Airline company manuals |
| Peter Jones (Ed.). Flight Catering. Routledge, 2012. | |
| Emmy Arsonval Maniriho. Airline Cabin Crew Training Manual. Notion Press, 2022. |
Evaluation Method and Passing Criteria
| In-Term Studies | Quantity | Percentage |
|---|---|---|
| Attendance | - | - |
| Laboratory | - | - |
| Practice | - | - |
| Field Study | - | - |
| Course Specific Internship (If Any) | - | - |
| Homework | - | - |
| Presentation | - | - |
| Projects | - | - |
| Seminar | - | - |
| Quiz | - | - |
| Listening | - | - |
| Midterms | 1 | 40 (%) |
| Final Exam | 1 | 60 (%) |
| Total | 100 (%) | |
ECTS / Working Load Table
| Quantity | Duration | Total Work Load | |
|---|---|---|---|
| Course Week Number and Time | 14 | 2 | 28 |
| Out-of-Class Study Time (Pre-study, Library, Reinforcement) | 0 | 0 | 0 |
| Midterms | 1 | 10 | 10 |
| Quiz | 0 | 0 | 0 |
| Homework | 0 | 0 | 0 |
| Practice | 1 | 40 | 40 |
| Laboratory | 0 | 0 | 0 |
| Project | 0 | 0 | 0 |
| Workshop | 0 | 0 | 0 |
| Presentation/Seminar Preparation | 0 | 0 | 0 |
| Fieldwork | 0 | 0 | 0 |
| Final Exam | 1 | 40 | 40 |
| Other | 0 | 0 | 0 |
| Total Work Load: | 118 | ||
| Total Work Load / 30 | 3,93 | ||
| Course ECTS Credits: | 4 | ||
Course - Learning Outcomes Matrix
| Relationship Levels | ||||
| Lowest | Low | Medium | High | Highest |
| 1 | 2 | 3 | 4 | 5 |
| # | Learning Outcomes | P1 | P2 | P6 | P9 | P11 | P12 | P13 |
|---|---|---|---|---|---|---|---|---|
| O1 | It lists and explains the pre-flight, in-flight, and post-flight cabin service processes. | 5 | 3 | 4 | 2 | 1 | 4 | 1 |
| O2 | Understands and implements occupational health and safety standards. | 4 | 5 | 2 | 2 | 2 | 4 | 1 |
| O3 | They uses clear, understandable, and professional language in both booth and team communication. | 3 | 2 | 5 | 3 | 1 | 2 | 1 |
| O4 | They improves service quality by establishing effective communication with passengers. | 4 | 2 | 5 | 4 | 1 | 2 | 1 |
| O5 | Demonstrates communication skills that are sensitive to cultural differences. | 3 | 1 | 5 | 5 | 1 | 1 | 1 |
| O6 | They upholds the principles of passenger rights and respect for human dignity. | 3 | 2 | 4 | 5 | 4 | 2 | 1 |
| O7 | They provides services that are sensitive to cultural diversity. | 3 | 1 | 4 | 5 | 1 | 1 | 1 |
| O8 | They demonstrate a fair and impartial approach in their professional practices. | 3 | 2 | 4 | 5 | 3 | 2 | 1 |
| O9 | They defines the legislation published by the SHGM (General Directorate of Civil Aviation). | 4 | 2 | 2 | 1 | 5 | 3 | 1 |
| O10 | It explains the fundamental principles of ICAO, EASA, and IATA regulations. | 4 | 2 | 2 | 1 | 5 | 4 | 2 |
| O11 | They explains the legal responsibilities related to cabin crew services. | 4 | 2 | 3 | 2 | 5 | 4 | 1 |
| O12 | They identifies situations that violate regulations. | 4 | 3 | 3 | 2 | 5 | 4 | 1 |
| O13 | They explains how legal regulations contribute to flight safety. | 4 | 3 | 2 | 1 | 5 | 5 | 1 |
| O14 | They keeps track of current legislative changes. | 4 | 2 | 2 | 1 | 5 | 3 | 1 |
| O15 | Provides mastery of general legislation and terminology related to civil aviation. | 5 | 2 | 3 | 1 | 5 | 3 | 2 |
| O16 | They describes standard flight safety procedures. | 4 | 3 | 2 | 1 | 3 | 5 | 2 |
| O17 | They classifies types of emergencies. | 4 | 3 | 2 | 1 | 2 | 5 | 2 |
| O18 | They explains the operating principles of cabin equipment. | 4 | 5 | 2 | 1 | 1 | 5 | 2 |
| O19 | They operates the emergency communication chain correctly. | 4 | 3 | 5 | 2 | 2 | 5 | 1 |
| O20 | They understands the importance of safety culture and concept. | 4 | 4 | 2 | 2 | 2 | 5 | 1 |
| O21 | They explains emergency procedures. | 4 | 3 | 2 | 1 | 3 | 5 | 2 |
| O22 | They describes the aircraft's main systems. | 4 | 2 | 2 | 1 | 1 | 3 | 5 |
| O23 | It describes aircraft systems related to the cockpit. | 4 | 2 | 2 | 1 | 1 | 4 | 5 |
| O24 | They assesses the impact of system failures on cabin operations. | 4 | 3 | 3 | 1 | 2 | 5 | 5 |
| O25 | They uses basic system knowledge to communicate with the technical team. | 4 | 2 | 5 | 1 | 1 | 4 | 4 |