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.
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
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
7
8
Considers cooking as a chemical reaction.
9
10
11
12
13
14
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
-
Spring Semester
2+2
3
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. Yüksel YILMAZ
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.
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
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.
