SEMINAR

PEP165

Course Type

Elective Course

Course Level

Associate Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

They can apply the training they receive in applied courses alone,
They can have others apply the training they receive in applied courses,
Have the skills of establishing and managing a kitchen team,
Can take responsibility for the organisation of small and medium-sized kitchens,
Business communication is strengthened and adaptability to teamwork is increased.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Preparation of the program of applied courses to be assisted
2^nd Week	Coordinating with the instructor regarding the term planning of the courses to be implemented.
3^rd Week	Coordinating with the instructor regarding the term planning of the courses to be implemented.
4^th Week	Preparation for the entire semester
5^th Week	Preparation for the entire semester
6^th Week	Researching materials that he thinks will contribute to the course
7^th Week	Researching materials that he thinks will contribute to the course
8^th Week	midterm exam
9^th Week	Conducting market research for the materials to be used in the application
10^th Week	Conducting market research for the materials to be used in the application
11^th Week	Conducting market research for the materials to be used in the application
12^th Week	Sharing materials that are determined to contribute to the course with students in the course.
13^th Week	Sharing materials that are determined to contribute to the course with students in the course.
14^th Week	Sharing materials that are determined to contribute to the course with students in the course.