Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Fall Semester | ||||
| Level of Course | Short Cycle Degree Programme | ||||
| Type of Course | Optional | ||||
| Department | COOKING | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | SEVİNÇ ALKAN (sevincalkan@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | MAHMUT DOĞAN KAMIŞ, | ||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| The student will have information about the food served at the guest table and the food served at the show buffets and their practices. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Have technical information about the food decorations presented in the show buffet. |
PO-13 Knows the applications held on food and beverage sector such as menu planning, food production and servicing charges, takes part in these applications. |
Practice Exam |
| LO-2 | Knows the cooking and presentation techniques of the food served in the show buffet |
PO-13 Knows the applications held on food and beverage sector such as menu planning, food production and servicing charges, takes part in these applications. |
Practice Exam |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Flambe making and service practices. Fondue making and service. Preparation of show buffet decorations. Practices of food served in show buffets. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Flambé technique | Lecturing |
| 2 | Making and serving flambées of hot starters on the menu | Practise |
| 3 | Making flambé of meat dishes on the menu | Practise |
| 4 | Making the flambé of seafood on the menu | Practise |
| 5 | Making the flambé of the poultry on the menu | Practise |
| 6 | Making flambées of fruits and desserts on the menu | Practise |
| 7 | Making a mise en place of flambe car and materials after flambe | Practise |
| 8 | mid-term exam | |
| 9 | Fondue Technique | Lecturing |
| 10 | Making meat fondue | Practise |
| 11 | Making seafood fondue | Practise |
| 12 | Making cheese fondue | Practise |
| 13 | Making chocolate fondue | Practise |
| 14 | Show buffet preparation and food in the show buffet | Lecturing |
| 15 | Preparing the food decor for the show buffet | Practise |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | Yılmaz, Y. (2008). Konaklama ve Ağırlama İşletmelerinde Servis Tekniği ve Yönetimi. Detay Yayıncılık, Ankara. | |
| Required Course instruments and materials | ||
| Book and practice equipments | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 40 | |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 60 | |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 3 | 14 | 42 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 0 | ||
| c) Performance Project | 3 | 2 | 6 |
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 3 | 2 | 6 |
| Quiz | 0 | ||
| Laboratory exam | 3 | 6 | 18 |
| Own study for mid-term exam | 3 | 4 | 12 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 2 | 2 | 4 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||