| Language of Instruction |
Türkçe |
| Course Type |
Required Courses |
| Course Instructor(s) |
DOÇ. DR. MERVE ÖZGÜR GÖDE |
| Mode of Delivery |
Face to face |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
|
| Recommended Reading List |
|
| Assessment methods and criteria |
|
| Work Placement |
Internship |
| Catalog Content |
To know the food and beverage business in terms of department, personnel and general operation; To adapt the job description, duties after the orientation process; Gaining effectiveness on work attendance and time use; Gaining experience in teamwork; Using kitchen utensils; Controlling raw material stocks; To comply with health and safety rules; Being attentive to possible kitchen accidents; To have a good command of the work and transactions in the relevant department; to fulfill their duties; Contributing to the workflow in the kitchen; Preparing the internship report; To develop a sense of responsibility; Relate professional experience with theoretical knowledge |
Anadolu Info Package 
Turkish 
English