BREAKFAST COOKING

Course Description

In this course, the student will be able to serve/have breakfast served, Have the sauces prepared for the service, Have the food groups served, take care of the guests, Determine/apply the breakfast service methods, Determine/apply the service methods to be applied in the restaurant, Determine/implement the service methods in the bar, Determine/apply the serving style of the banquette. , Have breakfast prepared, Prepare sauce equipment, Prepare sauce according to specifications, Have sauce served/follow up, Serve/follow up cold starters, Have/follow up hot starters served, Have/follow up pastries, Have salads served/ To follow up, To have/follow up the main dishes service, To have/follow up the cheeses service, To get information about the guest, To inform and assign the staff, To welcome the guest, To check the satisfaction, To follow and control the flow of the service, To prepare/have toast and sandwiches prepared may have possessions.

BREAKFAST COOKING

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 teachers notes

Learning Outcomes

1. L01 Differentiates other countries breakfast habbits globally SOLO 4
2. L02 Elaborate how products are made and brought to the table ie; cheese and charcuterie products. SOLO 5
3. L03 Explain the importance of nutrients to human health SOLO 4
4. L04 applies the production of breakfasts of different countries SOLO 3
5. L05 Develope basic and modern cooking techniques SOLO 5

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 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
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