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| TURO123 | Food and Bevarage Service | 2+2+0 | ECTS:3 | | Year / Semester | Fall Semester | | Level of Course | Short Cycle | | Status | Compulsory | | Department | DEPARTMENT of HOTEL, RESTAURANT and CATERING SERVICES | | Prerequisites and co-requisites | None | | Mode of Delivery | Face to face | | Contact Hours | 14 weeks - 2 hours of lectures and 2 hours of practicals per week | | Lecturer | -- | | Co-Lecturer | None | | Language of instruction | Turkish | | Professional practise ( internship ) | None | | | | The aim of the course: | | 1. To be able to comprehend the nourishment principles and daily nourishment needs 2. To be able to comprehend the differences among the different styles of nourishment and planning menusBulduk, S. 2002, Beslenme İlkeleri ve Mönü Planlama. Detay Yayınları, Ankara, 191 p. |
| Learning Outcomes | CTPO | TOA | | Upon successful completion of the course, the students will be able to : | | | | CTPO : Contribution to programme outcomes, TOA :Type of assessment (1: written exam, 2: Oral exam, 3: Homework assignment, 4: Laboratory exercise/exam, 5: Seminar / presentation, 6: Term paper), LO : Learning Outcome | | |
| The aim of this course is to enable students to gain the following vocational skills: Necessary food for healthy nutrition, their features, amount of daily food for healthy nutrition, menu planning, and menu kinds according to the customer?s social and economic level, standardization in menus and portions |
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| Student Work Load and its Distribution | | Type of work | Duration (hours pw) | No of weeks / Number of activity | Hours in total per term | | | | | |
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