Information Package / Course Catalogue
| Course Code | : TUİ443 |
| Course Type | : Area Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 3 |
Kitchen of the information they provide information on the international cuisine. Examining the practical demonstration of the famous dishes of the cultures of the world-famous cuisine. Team work, cleanliness, layout information, comprehend. Food purchasing, preparation (mise en place), cooking, decorating and presentation to teach.
Kitchen of the information they provide information on the international cuisine. Examining the practical demonstration of the famous dishes of the cultures of the world-famous cuisine. Team work, cleanliness, layout information, comprehend. Food purchasing, preparation (mise en place), cooking, decoration is to provide information
| Lec. Mehtap YÜCEL GÜNGÖR |
| 1. | Food and beverage industry recognizes. |
| 2. | Food and beverage industry understand the structure of management and organization. |
| 3. | Food and beverage management learns the feasibility analysis. |
| 4. | Menu types and understand the issue of preparation. |
| 5. | Gain information about hygiene and sanitation, food and beverage. |
| 6. | Food and beverage service will have information about the general. |
| 7. | Food and beverage management and cost control, understand the purchase. |
| 8. | Food and beverage management learns to manage the kitchen. |
| 9. | Will have general information on nutrition. |
| 10. | Food and beverage management and hospitality marketing understand the issues |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 0 | 2 | 28 |
| Assignment | 1 | 6 | 0 | 6 |
| Seminar | 2 | 9 | 1 | 20 |
| Midterm Examination | 1 | 7 | 1 | 8 |
| Final Examination | 1 | 8 | 1 | 9 |
| TOTAL WORKLOAD (hours) | 71 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | PÇ-13 | PÇ-14 | PÇ-15 | |
OÇ-1 | 5 | ||||||||||||||
OÇ-2 | 5 | ||||||||||||||
OÇ-3 | 5 | ||||||||||||||
OÇ-4 | 5 | ||||||||||||||
OÇ-5 | 5 | ||||||||||||||
OÇ-6 | 5 | ||||||||||||||
OÇ-7 | 5 | ||||||||||||||
OÇ-8 | 5 | ||||||||||||||
OÇ-9 | 5 | ||||||||||||||
OÇ-10 | 5 | ||||||||||||||