TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Knows the types of buffets and decides which buffet to set up according to banquet organizations. 2) Plans and executes banquet organization. 3) Knows the menu types and chooses the appropriate menu according to the concept of the banquet organization to be held. 4) Makes and coordinates kitchen planning according to the type and size of the banquet organization. 5) It plans and coordinates personnel according to the type and size of the banquet organization.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
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
RECOMENDED 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	Lecture,Presentation
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 WORKLOAD	Activities Number Hours Workload 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 14 3 42 Preparation for Midterm exam 1 20 20 Laboratory (including preparation) 0 0 0 Final exam 1 1 1 Homework 0 0 0 Total Workload 159 Total Workload / 30 5,3 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No