TOURISM AND HOTEL MANAGEMENT (ENGLISH) PROGRAMME COURSE DESCRIPTION
Name of the Course Unit	Code	Year	Semester	In-Class Hours (T+P)	Credit	ECTS Credit
FOOD PREPARATION II	THM302	3	6	3+0	3.0	4.0

Objectives and Contents
Objectives of the Course Unit	To exemplify and promote the development of excellence, opportunity, and leadership while emphasizing advanced technical culinary skills, a commitment to professional guest service, innovation, planning, and critical thinking.
Contents of the Course Unit	Use a variety of methods to gather and apply relevant information to design a kitchen, menu planning and development and also three-course menu practices.
Contribution of the Course Intending to Provide the Professional Education	Have a variety of skills and knowledge needed for their professional practice