Courses
I'm tutoring the following courses at Bilgi University Gastronomy and Culinary Arts Department.
I would be pleased to design and deliver this or similar educational programs tailored to the needs of your institution.
It brings me great joy to support my students in shaping their career paths, connecting them with job opportunities at reputable companies, and seeing them thrive as they cross paths and rise in different parts of the world.
Menu Planning and Cost Control
This course covers the basic elements of menu planning such as menu engineering, pricing, ordering, recipe conversion, various menu types, food preferences, marketing strategies, menu lifecycle and cost controls. Kitchen design examines the basics of menu planning, using the menu as a tool for ordering, selecting, and supplying food and beverage items. The focus is developing the skills necessary to create an effective Professional menu.
Food and Beverage Management
The aim of this course is to define food & beverage operations, explain the place of food & beverage operations in the hospitality industry, show the multiple fields of use in gastronomy, styles of catering operations, menu design and planning, service standards, managing the equipment, mastering food security and hygiene.
Event Management in Gastronomy
The outcomes of this course are; understand the concept of event management, study the different types of events, analyze the role of creativity in event management process, study the various types of event management structure and Identify steps, procedures and concepts involved in event management.
Food Entrepreneurship and Consultancy
This course aims to provide the necessary skills for entrepreneurship and to develop management skills in different subjects that entrepreneurs need to manage in order to be successful. Concepts such as establishment stages of businesses of different scales, management processes, production processes, human resources practices, innovation, menu planning, professional kitchen design, supplier relations constitute the main subjects of the course.
Managing Restaurant Service
This course aims to give the students a general knowledge of the terminology, concepts and procedures used in effective planning, managing and control of food & beverage operations. Students will learn how to deliver profitable, guest-driven quality service through learning proper service techniques and management procedures.
F & B Design and Layout
The aim of this course is to explain food production and service systems, teaching the planning of kitchens and restaurants according to the specific needs and limitations of specific businesses, and to design them within the framework of basic rules.