Anadolu Info Package Anadolu Info Package
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Profile of the Programme Specific Admission Requirements Qualification Requirements and Regulations Recognition of Prior Learning Educational Staff Programme Director & ECTS Coord. Field Qualifications Key Learning Outcomes Course Structure Diagram with Credits Matrix of Program Outcomes&Field Qualifications Matrix of Course& Program Qualifications Examination Regulations, Assessment and Grading Graduation Requirements Access to Further Studies Occupational Profiles of Graduates
  • Faculty of Tourism
  • Department of Gastronomy and Culinary Arts
  • Course Structure Diagram with Credits
  • Banquet Practices
  • Learning Outcomes
  • Description
  • Content
  • Learning Outcomes
  • Learning Activities and Teaching Methods
  • Course's Contribution to Prog.
  • Assessment Methods

  • Comprehends the process of banquets according to the client demands.
  • Makes necessary preparations for the client demands. Determines the questions for the optimum benefit from the client demands. Directs the banquet process by questions. Organizes the team after the banquet meeting and makes labor division. Develop a plan depending on the type of banquets.
  • Takes part in a team work appropriate to banquet process.
  • Meets with his/her advisor regularly. Performs the tasks he/she chooses or assigned to him/her being loyal to the labor division in the group regularly. Keeps contact with the other members of the banquet group regularly. Keeps contact with his/her advisor regularly.
  • Makes an effective banquet presentation.
  • Makes a test presentation to the banquet advisor. Dresses appropriately to the occasion. Follows the presentation schedule. Makes technical preparations before the banquet presentation. Presents the banquet.

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  • Doctorate Degree / Proficieny in Arts
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