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NİĞDE ÖMER HALİSDEMİR UNIVERSITY
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NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES / COOKERY / ASC2010 - BANQUET CUISINE
GENERAL INFORMATION ABOUT THE COURSE
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Practical
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Course Objective
In this lesson; The aim is to prepare foods and make them ready to be presented to groups or individually according to various serving styles. To support sustainable gastronomy by preventing food waste in banquet organizations.This course covers the practices that take place in the banquet kitchen.
Brief Content of the Course
This course covers the practices that take place in the banquet kitchen. By preventing food waste that occurs in banquet organizations, menus are prepared within the scope of trends towards sustainable gastronomy studies.
Prerequisites
Yok
Course Objectives
Course Objectives
1
Create a banquet cuisine menu
2
Wedding Menu Creation
3
Creating Custom
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