1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 735 CULINARY
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
ASC 209DEMONSTRATION SERVICE 13 + 23rd Semester6

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective Students in this course is based on the food and the guest service desk will be able to show
Course Content PLANNING THE ENVIRONMENT FLAMBE PREPARATION ROOM ensure FLAMBE FLAMBE ensure SERVICE PREPARATION ROOM ensure Fondue Fondue ensure SERVICE
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Provide training to personnel flambe
2Flambe dishes available on the menu to ensure receipt of orders
3Received the order to prepare suitable for the cover
4Flambes current hot start-ups in the menu to do / make / keep track of
5Flambes meat dishes available on the menu to do / make / keep track of
6Flambe seafood menu available to do / make / keep track of
7Flambes existing poultry menu to do / make / keep track of
8Flambes fruits available in the menu to do / make / keep track of
9Mice after Flambe flambe trolley and the placesini materials to do / make / keep track of
10Fondue diet is substantially order to ensure receipt of Tools and utensils to prepare fondue Fondue kitchen to give information after order
11Received the order to prepare suitable for the cover Meat fondue to do / make / keep track of Seafood fondue to do / make / keep track of
12Cheese fondue to do / make / keep track of
13Chocolate fondue to do / make / keep track of
14Cleaning materials to the place after the fondue Mice / make / keep track of

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
LO 002            
LO 003            
LO 004            
LO 005            
LO 006            
LO 007            
LO 008            
LO 009            
LO 010            
LO 011            
LO 012            
LO 013            
LO 014            
Sub Total            
Contribution000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14570
Assignments14114
Mid-terms188
Final examination188
Report / Project14114
Practice Professional Skills (Student)14228
Internet Searching/ Library Study14114
Total Work Load

ECTS Credit of the Course





156

6
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall1NUSRET ERCAN ŞENLİKCİ


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 209 DEMONSTRATION SERVICE 1 3 + 2 1 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer NUSRET ERCAN ŞENLİKCİ nsenlikci@pau.edu.tr TMYO A0105 TMYO B0003 %70 (Uygulamalı teorik derslerde devam sağlayan öğrenci tekrar aynı dersi aldığında devam koşulu aranır.)
Goals Students in this course is based on the food and the guest service desk will be able to show
Content PLANNING THE ENVIRONMENT FLAMBE PREPARATION ROOM ensure FLAMBE FLAMBE ensure SERVICE PREPARATION ROOM ensure Fondue Fondue ensure SERVICE
Topics
WeeksTopics
1 Staff training to flambe
2 Flambe dishes available on the menu in order to ensure receipt of
3 To prepare the property in accordance with orders received kuver
4 Menu of the current hot start flambee do / make / keep track of
5 Meat dishes available on the menu flambee do / make / keep track of
6 Available in the menu of seafood flambee do / make / keep track of
7 Available in the menu of poultry flambee do / make / keep track of
8 Make available the fruits in the menu flambee / make / keep track of
9 Flambe mice after the flambe trolley and materials to make the placee / make / keep track of
10 Receipt of the order to ensure food Fondi Fondi Fondi order to prepare the following tools to provide information to the kitchen
11 Kuver received orders to prepare suitable for the meat to have hair / make / keep track of seafood to have hair / make / keep track of
12 Cheese Fondi do / make / keep track of
13 Chocolate to have hair / make / keep track of
14 Will post Fondi en place ingredients to make cleaning / make / keep track of
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam40Final Exam
Midterm Exam30Midterm Exam
Field/Clinic/Laboratory Practices30Field/Clinic/Laboratory Practices
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes