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. |