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This course aims to teach the concept of buffet and food and beverages that are serviced at the buffet. This course intends to develop students’ decoration and design skills. In order to achive this, students are to acquire knowledge through professional chefs who has extensive expertise in this area. In thıs course students are going to learn color combination and contrast as well as calorie vs carb contrast. Students will be able to learn through individual acquisition style by concentrating on the dispositional teaching, shows, question and answers, examplars, group and team works, practical applications, research the real sector, and observation. Course intends students to learn and apply the conceptes of open buffet, cocktails, hors d'oeuvre, Tapas/Meze food as well as decorating these food varieties. |
- Enseignant: Cizem Doygun