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NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES / TOURISM AND HOTEL MANAGEMENT / NTO2036 - MENU PLANNING
GENERAL INFORMATION ABOUT THE COURSE
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Semester
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Course Title
Theoretical
Practical
ECTS
Turkish Name of the Course
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Course Objective
With this course, the student will be able to gain competence in menu planning, preparing menus with sustainable foods, calculating menu costs and calculating menu cards.
Brief Content of the Course
Making preliminary menu preparations, creating food and beverage menus, determining portion costs and sales prices. To prepare menus and menu cards that meet the expectations of the target audience, to have information about food sustainability and to be able to prepare menus.
Prerequisites
no
Course Objectives
Course Objectives
1
Menu will be able to pre-preparation.
2
Be able to create food recipes.
3
Be able to create beverage menus.
4
Be able to create custom menus.
5
Will have information about sustainable foods.
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Course Category
Course Category
Percentage
Basic Vocational Courses
Expertise /Field Courses