Akademik Dersler - Tanıtım

Last Updated: 30/09/2026

Code - Course Title	Course Type	Laboratory + Practice	ECTS
AŞÇ229 - Banquet Cuisine	III. SEMESTER	0 +4	4.0

Language of Instruction	Türkçe
Course Type	Area Elective Courses
Course Instructor(s)	DOÇ. DR. OSMAN GÜLDEMİR
Mode of Delivery	This course is conducted only in the form of face to face teaching.
Place of Delivery
Used Educational Platforms
Prerequisites	There is no prerequisite or co-requisite for this course.
Courses Recomended	---
Recommended Resources	Nenes, Micheal F. International Cuisine. John Wiley & Sons, Inc.Yılmaz, Rahmi. Rahmi Usta’nın Yemek Kitabı. Yakamoz Yayınları.
Work Placement	Banquet foods applications are carried out.
Aims of the Course

Weeks	Learning Outcomes	Topics	Teaching Methods
Week - 1		Explain the meaning of the feast in terms of the cooks
Week - 2		Planning banquet menus
Week - 3		Planning banquet menus
Week - 4		Planning a banquet organization
Week - 5		Preparing a banquet purchase list
Week - 6		Preparing appropriate tools and equipment for the banquet
Week - 7		Preparing mise en place for the banquet
Week - 8		Preparing banquet meals
Week - 9		Making banquet meals ready for presentation
Week - 10		Preparing a sample banquet presentation
Week - 11		Get feedback from your banquet activities
Week - 12		Open buffet preparation
Week - 13		Cocktail preparation
Week - 14		Preparing the reception

No content has been provided.

No content has been provided.

No content has been provided.

Assessment Method and Passing Requirements
	Quamtity	Percentage (%)
1.Midterm Exam	1	20
Final Exam	1	40
2.Midterm Exam	1	40
Toplam (%)		100