| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 5 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- It can prepare salads and salad dressings.
- It can prepare canapes, toast and sandwiches.
- It can prepare cold soups and dishes with olive oil.
- It can prepare cold dishes and decorations.
- Hors d'oeuvre can prepare appetizers.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
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| Course Description | |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction, Measurement and Equipment, Modern Techniques in Garde Manger Cuisine |
|
2nd Week |
Overview of various appetizers Understand the difference between hot and cold hors d?oeuvres |
|
3rd Week |
The Pantry, Cold sauces and Dips, Pasta and Dough |
|
4th Week |
Cheeses Preparation and Presentation |
|
5th Week |
Apps, Salads, Sandwiches |
|
6th Week |
Raw protein / Fish and Shellfish |
|
7th Week |
Poultry and Game Birds, Meats and Specialty & Game Meats |
|
8th Week |
Midterm exam |
|
9th Week |
Curing, Smoking, BBQ and Salumi |
|
10th Week |
Identify the methods of preserving foods |
|
11th Week |
Pates, Terrines and Mousselines |
|
12th Week |
Sculpting, carving and modeling as decorative display (salt dough, ice, vegetable) |
|
13th Week |
Ice Sculpting ? Guest Chef and Demonstrator |
|
14th Week |
Preparation for Buffet Project |
|
15th Week |
General review |
|
| Recommended or Required Reading | Telli, F., Soğuk Mutfak, 1997, Dönence Yayıncılık, İstanbul.
Yardımcı Ders Kitapları: Turkan, C., Mutfak Teknolojisi, 2012, Cemalturkan Yayınları, Bolu. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Practice
- Questions/Answers
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
40 |
| Total(%) |
|
40 |
| Contribution of In-term Studies to Overall Grade(%) |
|
40 |
| Contribution of Final Examination to Overall Grade(%) |
|
60 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
1 |
1 |
| Preparation for Quiz |
0 |
0 |
0 |
| Individual or group work |
14 |
5 |
70 |
| Preparation for Final exam |
1 |
20 |
20 |
| Course hours |
15 |
3 |
45 |
| Preparation for Midterm exam |
1 |
15 |
15 |
| Laboratory (including preparation) |
0 |
0 |
0 |
| Final exam |
1 |
1 |
1 |
| Homework |
0 |
0 |
0 |
| Total Work Load | 152 |
| Total Work Load / 30 (h) | 5.06 |
| ECTS Credit of the Course | 5 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
