| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Knows the types of buffets and decides which buffet to set up according to banquet organizations.
- Plans and executes banquet organization.
- Knows the menu types and chooses the appropriate menu according to the concept of the banquet organization to be held.
- Makes and coordinates kitchen planning according to the type and size of the banquet organization.
- It plans and coordinates personnel according to the type and size of the banquet organization.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Preparation of banquet meals |
|
2nd Week |
Prepare banquet meals for presentation |
|
3rd Week |
Prepare banquet meals for presentation |
|
4th Week |
Prepare the sample presentation by scheduling the Catering organization |
|
5th Week |
Prepare the sample presentation by scheduling the Catering organization |
|
6th Week |
Prepare the appropriate tools and tools and prepare food for presentation |
|
7th Week |
Preparing a sample presentation by scheduling the Catering organization |
|
8th Week |
Mid-term exam |
|
9th Week |
After receiving Catering activities |
|
10th Week |
After receiving Catering activities |
|
11th Week |
After receiving a Catering activity, receive feedback |
|
12th Week |
Preparation of breakfast buffet for open buffet |
|
13th Week |
To prepare breakfast buffet for open buffet |
|
14th Week |
To prepare breakfast buffet for open buffet |
|
15th Week |
General review |
|
| Recommended or Required Reading | Yılmaz R., Rahmi Ustanın Yemek Kitabı, 2015, Yakamoz Yayınları, İstanbul
Yardımcı Ders Kitapları: Nenes M., F. International Cuisine, 2008, John Wiley &Sons, Inc., New Jersey |
|---|
| Planned Learning Activities and Teaching Methods |
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Assignment |
1 |
20 |
| Total(%) |
|
50 |
| Contribution of In-term Studies to Overall Grade(%) |
|
50 |
| Contribution of Final Examination to Overall Grade(%) |
|
50 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
0 |
0 |
0 |
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
25 |
25 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
1 |
20 |
20 |
| Laboratory (including preparation) |
0 |
0 |
0 |
| Final exam |
1 |
1 |
1 |
| Homework |
0 |
0 |
0 |
| Total Work Load | 162 |
| Total Work Load / 30 (h) | 5.4 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
