Information Package / Course Catalogue
Course Code: 
Course Type: 
Couse Group: 
Education Language: 
Work Placement: 
Theory: 0
Prt.: 0
Credit: 0
Lab: 0
ECTS: 
Objectives of the Course

Course Content

Name of Lecturer(s)
Learning Outcomes
1. Pastry storage operations
2.Prepare with product with simple dough
3. Prepare the product with leavened dough
4.Prepare cookies and biscuits
5.Preparing dough desserts
Recommended or Required Reading
Weekly Detailed Course Contents
Week 1 - Theoretical
Determining serving methods of breakfast and restaurant
Week 2 - Theoretical
Applying serving methods of bar and banquet
Week 3 - Theoretical
Preparing breakfast buffet
Week 4 - Theoretical
Serving breakfastDoing breakfast opening and closing processes
Week 5 - Theoretical
Preparing sauce and sauce utensils
Week 6 - Theoretical
Sauce serving and checking
Week 7 - Theoretical
Serving cold and hot dishes
Week 8 - Theoretical
general rewiew / Midterm Exam
Week 9 - Theoretical
Serving pastry and salads
Week 10 - Theoretical
Serving main course ,desserts and fruit
Week 11 - Theoretical
Serving cheese Getting info about guest
Week 12 - Theoretical
Informing and assigning staff
Week 13 - Theoretical
Controlling satisfaction and flow of service
Week 14 - Theoretical
Menu planning for elder people
Week 15 - Final Exam
Final Exam
Assessment Methods and Criteria
Type of AssessmentCountPercent
Midterm Examination1%40
Final Examination1%60
Workload Calculation
ActivitiesCountPreparationTimeTotal Work Load (hours)
Lecture - Theory140228
Midterm Examination110111
Final Examination110111
TOTAL WORKLOAD (hours)50
Contribution of Learning Outcomes to Programme Outcomes