| Gastronomy And Culinary Arts (English) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | GCA108 | ||||
| Course Name: | Service Techniques and Etiquette | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | English | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Dr. Öğr. Üy. ESMAEIL GHANBARISHENDI | ||||
| Course Lecturer(s): | Fazilet Mıdık | ||||
| Course Assistants: |
| Course Objectives: | The aim of this course is to students are expected to comprehend the ethical rules in international service applications and food and beverage companies. |
| Course Content: | Ethics in food and beverage businesses, ethics in customer behavior, service equipment, hall arrangement, kuver opening, napkins, menages, features of service personnel, professional service rules, empty transport and collection, international service techniques, service at the guest table, service at banquet organizations. |
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The students who have succeeded in this course;
1) Recognize and apply the introduction and introduction 2) Knows the communication methods 3) Knows service equipments 4) Prapare service according to the menu rules 5) Have information about the characteristics of service personnel 6) Have practical knowledge about international service techniques |
| Week | Subject | Related Preparation |
| 1) | Introduction to etiquette | |
| 2) | Meet and manners of meet | |
| 3) | Communication methods | |
| 4) | Rules of social behavior | |
| 5) | Table manners | |
| 6) | Table manners | |
| 7) | Seating arrangement | |
| 8) | MIDTERM | |
| 9) | Kuver, Napkins, | |
| 10) | Service equipment | |
| 11) | Professional service rules, Living room arrangement | |
| 12) | Empty transport and collection | |
| 13) | International service techniques | |
| 14) | Service in banquet organizations and at the guest desk |
| Course Notes / Textbooks: | Çeşitli kaynaklardan derlenen ders notları kullanılacaktır. |
| References: | Sökmen A. (2011). Servis Tekniği ve Uygulamaları, Detay Yayıncılık, Ankara Yılmaz Y.(2014). Konaklama & Ağırlama İşletmelerinde Servis Tekniği ve Yönetimi, Detay Yayıncılık, Ankara Kırmızı H. (2004). Servis Teknikleri ve Uygulaması I, MEB Yayınları, İstanbul |
| Course Learning Outcomes | 1 |
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| Program Outcomes | ||||||||||||||||||
| 1) Defines and explains the fundamental concepts related to Gastronomy and Culinary Arts. | ||||||||||||||||||
| 2) Identifies and explains the interactions between the internal and external environments that influence food and beverage establishments. | ||||||||||||||||||
| 3) Demonstrates knowledge of the regulations, professional standards, and practices governing the field of Gastronomy and Culinary Arts. | ||||||||||||||||||
| 4) Possesses advanced theoretical and practical knowledge supported by current textbooks, practical tools and equipment, and other relevant learning resources in the field. | ||||||||||||||||||
| 5) Applies advanced theoretical and practical knowledge acquired in the field to interpret and evaluate data, identify and analyze problems, and develop research- and evidence-based solutions. | ||||||||||||||||||
| 6) Demonstrates a thorough knowledge of food and beverage terminology. | ||||||||||||||||||
| 7) Organizes various events and activities related to the field of Gastronomy and Culinary Arts. | ||||||||||||||||||
| 8) Analyzes and applies food- and beverage-related concepts by using the fundamental concepts and theories of the discipline. | ||||||||||||||||||
| 9) Takes responsibility, individually or as a member of a team, for carrying out complex and unforeseen activities encountered in field-related practice. | ||||||||||||||||||
| 10) Assumes responsibility and takes appropriate risks in the implementation of innovative knowledge, ideas, practices, and technologies that contribute to the advancement of the field. | ||||||||||||||||||
| 11) Critically evaluates and reflects on the advanced knowledge and skills acquired in the field. | ||||||||||||||||||
| 12) Keeps abreast of current developments in the field and profession. | ||||||||||||||||||
| 13) Communicates ideas and proposed solutions to field-related issues with specialist and non-specialist audiences by supporting them with qualitative and quantitative data. | ||||||||||||||||||
| 14) Uses computer software and information technologies required in the field at a level equivalent to the International Certification of Digital Literacy (ICDL). | ||||||||||||||||||
| 15) Uses English at a minimum of the B1 level of the European Language Portfolio (ELP) to follow developments in the field and communicate with colleagues. | ||||||||||||||||||
| 16) Adheres to social, scientific, cultural, and ethical principles in the collection, interpretation, application, and dissemination of data and findings related to the field. | ||||||||||||||||||
| 17) Prepares and presents dishes from Turkish cuisine and various international cuisines. | ||||||||||||||||||
| 18) Possesses knowledge of and applies appropriate methods in food safety, sustainability, nutrition principles, hygiene, cooking methods, menu planning, tourism, and other curriculum-related subjects to promote continuous professional development. | ||||||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Defines and explains the fundamental concepts related to Gastronomy and Culinary Arts. | 1 |
| 2) | Identifies and explains the interactions between the internal and external environments that influence food and beverage establishments. | |
| 3) | Demonstrates knowledge of the regulations, professional standards, and practices governing the field of Gastronomy and Culinary Arts. | 3 |
| 4) | Possesses advanced theoretical and practical knowledge supported by current textbooks, practical tools and equipment, and other relevant learning resources in the field. | 3 |
| 5) | Applies advanced theoretical and practical knowledge acquired in the field to interpret and evaluate data, identify and analyze problems, and develop research- and evidence-based solutions. | 2 |
| 6) | Demonstrates a thorough knowledge of food and beverage terminology. | 1 |
| 7) | Organizes various events and activities related to the field of Gastronomy and Culinary Arts. | |
| 8) | Analyzes and applies food- and beverage-related concepts by using the fundamental concepts and theories of the discipline. | |
| 9) | Takes responsibility, individually or as a member of a team, for carrying out complex and unforeseen activities encountered in field-related practice. | |
| 10) | Assumes responsibility and takes appropriate risks in the implementation of innovative knowledge, ideas, practices, and technologies that contribute to the advancement of the field. | |
| 11) | Critically evaluates and reflects on the advanced knowledge and skills acquired in the field. | |
| 12) | Keeps abreast of current developments in the field and profession. | 3 |
| 13) | Communicates ideas and proposed solutions to field-related issues with specialist and non-specialist audiences by supporting them with qualitative and quantitative data. | |
| 14) | Uses computer software and information technologies required in the field at a level equivalent to the International Certification of Digital Literacy (ICDL). | |
| 15) | Uses English at a minimum of the B1 level of the European Language Portfolio (ELP) to follow developments in the field and communicate with colleagues. | |
| 16) | Adheres to social, scientific, cultural, and ethical principles in the collection, interpretation, application, and dissemination of data and findings related to the field. | |
| 17) | Prepares and presents dishes from Turkish cuisine and various international cuisines. | |
| 18) | Possesses knowledge of and applies appropriate methods in food safety, sustainability, nutrition principles, hygiene, cooking methods, menu planning, tourism, and other curriculum-related subjects to promote continuous professional development. | 3 |
| Değerlendirme Yöntemleri ve Kriterleri | Number of Activities | Level of Contribution |
| Midterms | 1 | % 40 |
| Final | 1 | % 60 |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Aktivitede Harcanan Süre | Completing the Activity Requirements | Workload | ||
| Midterms | 1 | 40 | 40 | ||||
| Final | 1 | 60 | 60 | ||||
| Total Workload | 100 | ||||||