BREAKFAST COOKERY

Course Description

In this course, students, to make / have breakfast service, to prepare the sauces to the service, to have the service of the food groups, to take care of guests, to determine / apply breakfast service methods, to determine / apply the service methods of the banquet , to prepare breakfast, To prepare the serve cold starters / to follow, To serve hot starters / to follow, To make / follow, To have the service of salads / Main courses served / to follow, to serve the cheese / to inform and to assign the staff, to meet the guest, to check the satisfaction of the service flow monitoring and control will be able to prepare nudes, toast and sandwiches

BREAKFAST COOKERY

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -

Course Syllabus

Reference Books & Course Materials

1. 01 Teacher Notes

Learning Outcomes

1. L01 Examines the varieties of breakfast. SOLO 4
2. L02 Compares smoked meats and delicatessen products. SOLO 4
3. L03 İmplements egg cooking techniques. SOLO 4
4. L04 İmplements types of yeast dough. SOLO 4

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix