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Course Detail

Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
BENQUT and CATERING SERVICES MANAGEMENT	GMS3116598	Fall Semester	0+4	2	5

Course Program

Prerequisites Courses
Recommended Elective Courses

Language of Course	Turkish
Course Level	First Cycle (Bachelor's Degree)
Course Type	Elective
Course Coordinator	Assist.Prof. Emine OLUM
Name of Lecturer(s)	Lect. Emre ÖZTÜRK
Assistant(s)
Aim	This course is planned with the aim of providing competence in the preparation, presentation and services of catering services in businesses such as catering, hotels, restaurants, catering, cafes and cafeterias.
Course Content	This course contains; Hors d'oeuvre plate presentations 1,Hors d'oeuvre plate presentations 2,Hors d'oeuvre plate presentations 3,Hors d'oeuvre plate presentations 4,Hot Starter Presentations 1,Hot Starter Presentations 2,Hot Starter Presentations 3,Midterm Exam,Banquet Organization Main Meals 1,Banquet Organization Main Meals 2,Banquet Organization Main Meals 3,Open Buffet Presentations 1,Open Buffet Presentations 2,Open Buffet Presentations 3,Open Buffet Presentations 3.

Course Learning Outcomes	Teaching Methods	Assessment Methods
Students Learn the stages of banquet and invitation organizations.	9	A
They gain competent knowledge of the food served at banquet dinners and their presentation.	9	A
They gain competent knowledge of starters, hot starters, main courses and dessert combinations	9	A
They learn about the types of buffet and make open buffet applications	9	A
They make the set menu preparation and presentation applications	9	A

Teaching Methods:	9: Lecture Method
Assessment Methods:	A: Traditional Written Exam

Course Outline

Order	Subjects	Preliminary Work
1	Hors d'oeuvre plate presentations 1
2	Hors d'oeuvre plate presentations 2
3	Hors d'oeuvre plate presentations 3
4	Hors d'oeuvre plate presentations 4
5	Hot Starter Presentations 1
6	Hot Starter Presentations 2
7	Hot Starter Presentations 3
8	Midterm Exam
9	Banquet Organization Main Meals 1
10	Banquet Organization Main Meals 2
11	Banquet Organization Main Meals 3
12	Open Buffet Presentations 1
13	Open Buffet Presentations 2
14	Open Buffet Presentations 3
15	Open Buffet Presentations 3

Resources

Previously applied prescriptions to be shared by the lecturer.

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
No	Program Qualification	Contribution Level
No	Program Qualification	1	2	3	4	5
1	Recognizes educational resources and application equipments in the field of gastronomy.
2	Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3	Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4	Develops creative menus using new technologies and production methods
5	Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.
7	Designs menus within the framework of professional ethics and health principles.
8	Considers cooking as a chemical reaction.
9	Provides solutions to problems encountered in professional life.
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.

Assessment Methods

Contribution Level	Absolute Evaluation
Rate of Midterm Exam to Success		50
Rate of Final Exam to Success		50
Total		100

ECTS / Workload Table
Activities				Number of	Duration(Hour)	Total Workload(Hour)
Course Hours				14	4	56
Guided Problem Solving				2	4	8
Resolution of Homework Problems and Submission as a Report				0	0	0
Term Project				2	6	12
Presentation of Project / Seminar				0	0	0
Quiz				0	0	0
Midterm Exam				4	6	24
General Exam				5	7	35
Performance Task, Maintenance Plan				0	0	0
Total Workload(Hour)						135
*Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30=(135/30)**						5
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.

Detail Informations of the Course

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
BENQUT and CATERING SERVICES MANAGEMENT	GMS3116598	Fall Semester	0+4	2	5

Course Program

Prerequisites Courses
Recommended Elective Courses

Language of Course	Turkish
Course Level	First Cycle (Bachelor's Degree)
Course Type	Elective
Course Coordinator	Assist.Prof. Emine OLUM
Name of Lecturer(s)	Lect. Emre ÖZTÜRK
Assistant(s)
Aim	This course is planned with the aim of providing competence in the preparation, presentation and services of catering services in businesses such as catering, hotels, restaurants, catering, cafes and cafeterias.
Course Content	This course contains; Hors d'oeuvre plate presentations 1,Hors d'oeuvre plate presentations 2,Hors d'oeuvre plate presentations 3,Hors d'oeuvre plate presentations 4,Hot Starter Presentations 1,Hot Starter Presentations 2,Hot Starter Presentations 3,Midterm Exam,Banquet Organization Main Meals 1,Banquet Organization Main Meals 2,Banquet Organization Main Meals 3,Open Buffet Presentations 1,Open Buffet Presentations 2,Open Buffet Presentations 3,Open Buffet Presentations 3.

Course Learning Outcomes	Teaching Methods	Assessment Methods
Students Learn the stages of banquet and invitation organizations.	9	A
They gain competent knowledge of the food served at banquet dinners and their presentation.	9	A
They gain competent knowledge of starters, hot starters, main courses and dessert combinations	9	A
They learn about the types of buffet and make open buffet applications	9	A
They make the set menu preparation and presentation applications	9	A

Teaching Methods:	9: Lecture Method
Assessment Methods:	A: Traditional Written Exam

Course Outline

Order	Subjects	Preliminary Work
1	Hors d'oeuvre plate presentations 1
2	Hors d'oeuvre plate presentations 2
3	Hors d'oeuvre plate presentations 3
4	Hors d'oeuvre plate presentations 4
5	Hot Starter Presentations 1
6	Hot Starter Presentations 2
7	Hot Starter Presentations 3
8	Midterm Exam
9	Banquet Organization Main Meals 1
10	Banquet Organization Main Meals 2
11	Banquet Organization Main Meals 3
12	Open Buffet Presentations 1
13	Open Buffet Presentations 2
14	Open Buffet Presentations 3
15	Open Buffet Presentations 3

Resources

Previously applied prescriptions to be shared by the lecturer.

Course Contribution to Program Qualifications

Course Contribution to Program Qualifications
No	Program Qualification	Contribution Level
No	Program Qualification	1	2	3	4	5
1	Recognizes educational resources and application equipments in the field of gastronomy.
2	Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
3	Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food.
4	Develops creative menus using new technologies and production methods
5	Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry.
6	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.
7	Designs menus within the framework of professional ethics and health principles.
8	Considers cooking as a chemical reaction.
9	Provides solutions to problems encountered in professional life.
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.

Assessment Methods

Contribution Level	Absolute Evaluation
Rate of Midterm Exam to Success		50
Rate of Final Exam to Success		50
Total		100

Numerical Data

Publication Date: 04/10/2023 - 17:03Last Update Date: 04/10/2023 - 17:03

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