At the end of this course, the students; 1) To plan a banquet. 2) Making a banquet organization. 3) To attach importance to personnel relations and coordination of banquet organizations. 4) Reviewing banquet organizations and making arrangements in planning.
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
Individual or group work
1
30
30
Preparation for Final exam
1
50
50
Course hours
14
3
42
Preparation for Midterm exam
1
25
25
Laboratory (including preparation)
Final exam
1
1
1
Homework
1
1
1
Total Workload
150
Total Workload / 30
5
ECTS Credits of the Course
5
LANGUAGE OF INSTRUCTION
Turkish
WORK PLACEMENT(S)
No
KEY LEARNING OUTCOMES (KLO) / MATRIX OF LEARNING OUTCOMES (LO)