Vocatıonal School
Oral And Dental Health

Course Information

CATERING SERVICES
Code Semester Theoretical Practice National Credit ECTS Credit
Hour / Week
SADS152 Spring 2 0 2 2

Prerequisites and co-requisites
Language of instruction Turkish
Type Elective
Level of Course Associate
Lecturer Uğurcan METİN, Lec.
Mode of Delivery Face to Face
Suggested Subject
Professional practise ( internship ) None
Objectives of the Course The aim of this course is to ensure that the students we train host the guests in the most correct way.
Contents of the Course Turkish Cuisine, International Cuisine, Service, Food and Beverage Service, Communication with the Guest, Food and Beverage Cost Control

Learning Outcomes of Course

# Learning Outcomes
1
2
3
4

Course Syllabus

# Subjects Teaching Methods and Technics
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16 Final Exam

Course Syllabus

# Material / Resources Information About Resources Reference / Recommended Resources
1

Method of Assessment

# Weight Work Type Work Title
1 40% Mid-Term Exam Mid-term Exam
2 60% Final Exam Final Exam

Relationship between Learning Outcomes of Course and Program Outcomes

# Learning Outcomes Program Outcomes Method of Assessment
1
2
3
4
PS. The numbers, which are shown in the column Method of Assessment, presents the methods shown in the previous table, titled as Method of Assessment.

Work Load Details

# Type of Work Quantity Time (Hour) Work Load
1 Course Duration 14 2 28
2 Course Duration Except Class (Preliminary Study, Enhancement) 0 0 0
3 Presentation and Seminar Preparation 0 0 0
4 Web Research, Library and Archival Work 0 0 0
5 Document/Information Listing 0 0 0
6 Workshop 0 0 0
7 Preparation for Midterm Exam 0 0 0
8 Midterm Exam 0 0 0
9 Quiz 0 0 0
10 Homework 0 0 0
11 Midterm Project 0 0 0
12 Midterm Exercise 0 0 0
13 Final Project 0 0 0
14 Final Exercise 0 0 0
15 Preparation for Final Exam 0 0 0
16 Final Exam 0 0 0
  28