Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS364

GARDE MANGER

Course Code
GMS364
Semester
-
Theory+Practice
1 + 2
ECTS
3
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS3
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Have general information about garde manger
  2. They have practice by making applications in accordance with the content of the course with examples from Turkish and world gastronomy.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsNone
Course DescriptionSalads and sauces, hors d'oeuvres, marinades and dishes with olive oil are included in the course. In addition to the content, cold buffet dishes and decors for cold foods are taught.
Course Contents
WEEK TOPICS
1st Week Introduction and Acquaintance
2nd Week Garde Manger General Information / Appetizer History and Culture
3rd Week The Role and Importance of Olive Oil Dishes in Turkish Cuisine - Salads and Sauces
4th Week Cheeses - Breakfast Buffet Preparation and Application
5th Week Appetizers I
6th Week Appetizers II
7th Week Appetizers III
8th Week Midterm
9th Week Meat Products Preparation Techniques in the Garde Manger
10th Week Sandwiches, Toasts and Canapes
11th Week Salads and Salad Dressings (Examples from World Gastronomy)
12th Week Salads and Salad Dressings (Examples from Turkish Cuisine)
13th Week Olive Oil Dishes
14th Week Business Visit and Cold Buffet Review
15th Week Final Exam
Recommended or Required ReadingProfesyonel Aşçılık Eğitimi Kitabı
Garde Manger- The Culinary Institute of America
Garde Manger- Cold Kitchen Foundamentals
Öğretim görevlisine ait ders notları,reçeteler
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Practice 1 10
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 2 2
Preparation for Quiz
Individual or group work 2 5 10
Preparation for Final exam 1 20 20
Course hours 14 3 42
Preparation for Midterm exam 1 10 10
Laboratory (including preparation) 8 2 16
Final exam 1 2 2
Homework 1 1 1
Total Work Load103
Total Work Load / 30 (h)3.43
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2
K1
K2
K3
K4
K5
K6 X X
K7
K8
K9
K10 X X
K11
K12
K13
K14
K15
K16
K17
K18
K19
K20
K21
K22
K23