Lesson plan / GASTRONOMY AND ETIQUETTE

Lesson Information

Course Credit 3.0
Course ECTS Credit 5.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Programme Elective
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? S
Course Coordinator
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course The aim is to provide kitchen arts and gastronomy students to know and practise protocol and the rules of good manners in business life.
Course Content Definition of the rules of good manners; meetind and being introduced; social behaviour; the rules of good manners in dressing, salutation, greetinf and sending off; the rules of good manners in visits and meetings; the rules of good manners in art activities; the rules of good manners in invitations (receptions, cocktails, meals, special invitations) protocol and the rules of good manners

Weekly Course Subjects

1THE RULES OF GOOD MANNERS
2PROTOCOL
3BODY LANGUAGE AND COMMUNICATION
4MEETING AND BEING INTRODUCED
5THE RULES OF GOOD MANNERS IN DRESSING AND SALUTATION
6THE RULES OF GOOD MANNERS IN GREETING AND SENDING OFF
7THE RULES OF GOOD MANNERS IN VISITS AND MEETINGS
8THE RULES OF GOOD MANNERS IN ART ACTIVITIES
9MIDTERM
10PROTOCOL AND THE RULES OF GOOD MANNERS IN INVITATIONS (MEALS, RECEPTIONS, RESEPSİYONLAR, COCKTAILS)
11THE RULES OF GOOD MANNERS AT MEALS
12THE RULES OF GOOD MANNERS AT MEALS
13THE RULES OF GOOD MANNERS AT MEALS
14THE RULES OF GOOD MANNERS AT MEALS

Resources

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