1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 736 CULINARY (Evening Classes)
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 250BANQUET ORGANIZATION AND MANAGEMENT2 + 04th Semester3

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Elective
Course Objective In this course, it is aimed that the student prepares banquet foods and makes them ready for presentation to groups or individually according to various service types.
Course Content Organizing a banquet organization, Making preparations before Out side Catering (catering services out of business) organization, Performing Out side Catering activity, Preparing / preparing open buffet food
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Learning materials used in banquet meals
2Preparing a menu for banquet meals
3Preparing banquet meals
4Making banquet meals ready for presentation
5Catering organizasyonu planlayarak örnek sunum hazırlama
6Preparing dishes for presentation with appropriate tools and materials
7Preparing a breakfast buffet for a buffet
7Preparing food and cocktails for the buffet

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            
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)14228
Hours for off-the-classroom study (Pre-study, practice)14114
Mid-terms188
Final examination188
Presentation / Seminar Preparation166
Report / Project166
Internet Searching/ Library Study818
Total Work Load

ECTS Credit of the Course





78

3
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Spring2FİGEN YÜCE
Details 2022-2023 Spring2FİGEN YÜCE
Details 2021-2022 Spring2FİGEN YÜCE
Details 2020-2021 Spring2FİGEN YÜCE


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 250 BANQUET ORGANIZATION AND MANAGEMENT 2 + 0 2 Turkish 2023-2024 Spring
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer FİGEN YÜCE fyuce@pau.edu.tr TMYO B0003 %70
Goals In this course, it is aimed that the student prepares banquet foods and makes them ready for presentation to groups or individually according to various service types.
Content Organizing a banquet organization, Making preparations before Out side Catering (catering services out of business) organization, Performing Out side Catering activity, Preparing / preparing open buffet food
Topics
WeeksTopics
1 Definition and Importance of Banquet
2 Banquet Organization, Planning and Banquet Agreement
3 Preparation of Banquet Menus
4 Banquet Types, Hall Arrangement
5 Menu Types and Tableware Protocol at Banquets
6 Managing the Banquet Organization
7 Preliminary Studies in Banquets
8 Midterm
9 Service Methods Applied in Banquets
10 Buffet, Cocktail and Meeting Organization
11 Banquet Pricing
12 Planning Cost and Sales
13 Vegetarian Nutrition
14 Vegetarian Nutrition
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam60Final Exam
Midterm Exam40Midterm Exam
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes