NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES / COOKERY / ASC2010 - BANQUET CUISINE

Contents Of The Courses in a weekly Period

Week 
Subjects 
Sources 
11 Banquet eventsMelih İçigen (Applied Banquet Cuisine)
22 Banquet eventsMelih İçigen (Applied Banquet Cuisine)
33 Preparing banquet meals for presentationMelih İçigen (Applied Banquet Cuisine)
44 Preparing banquet meals for presentationMelih İçigen (Applied Banquet Cuisine)
55 Catering organization planning and presentationMelih İçigen (Applied Banquet Cuisine)
66 Catering organization planningMelih İçigen (Applied Banquet Cuisine)
77 Preparing the appropriate tools and equipment and preparing the presentationMelih İçigen (Applied Banquet Cuisine)
88 Preparing the appropriate tools and equipment and preparing the presentationMelih İçigen (Applied Banquet Cuisine)
99 Receive feedback after catering activityMelih İçigen (Applied Banquet Cuisine)
1010 Getting feedback after cateringMelih İçigen (Applied Banquet Cuisine)
1111 Preparing a buffet breakfast for buffetMelih İçigen (Applied Banquet Cuisine)
1212 Preparing a buffet breakfast for buffetMelih İçigen (Applied Banquet Cuisine)
1313 Catering and cocktail preparationMelih İçigen (Applied Banquet Cuisine)
1414 Preparing sustainable menusMelih İçigen (Applied Banquet Cuisine)