Oriental Food Management II Course

Mastering knowledge and skills about the basic concepts of popular and commercial oriental dishes for industrial scale which include menu types, recipes, preparation processes, processing, serving and eating procedures from countries on the Asian continent. The learning process adapts to the applicable curriculum. The learning strategy is carried out by applying a constructivist approach, learning activities are given theoretically, practically, and by giving assignments individually and in groups. Evaluation is carried out by making written reports, making portfolios, written tests and performance tests.