Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| GARDE MANGER APPLICATIONS | - | Spring Semester | 3+0 | 3 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Recep AYDOĞAN, Lect. Onur GÜLER |
| Assistant(s) | |
| Aim | To teach the preparation and presentation of food (hors d'oeuvres, canapes, salads, cold sauces, olive oil dishes, delicatessen products, cheese plate, appetizers etc.) served in the cold kitchen as an important department in food and beverage businesses. |
| Course Content | This course contains; Olive oil tasting,Oily salad dressings,Mayonnaise yoghurt-based sauces,Balsamic-based sauces,Green salads, Quinoa tabule,,Cereal salads, Seven-grain winter salad, Quinoa avocado salad,Warm salads, Warm tenderloin salad, Warm goat cheese salad,Midterm Exam,Evaluation after the exam,Meze's,Meze's,New generation olive oil dishes,Anatolian cheeses tasting, Burrata, Mozzarella, Ceviche, Salmon bacon, Salmon in laker,Salmon and meat tartar, Meat and octopus carpaccio Brain, Tongue, Cold,FINAL EXAM. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Students know the basics of cold cuisine for master apprentice relationship and professional development in the industry. | 16, 8, 9 | A, H |
| They can make their own plate presentations on cold starters and sauces with olive oil, including breakfast appetizers. | 8, 9 | A, H |
| Teaching Methods: | 16: Question - Answer Technique, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Olive oil tasting | |
| 2 | Oily salad dressings | |
| 3 | Mayonnaise yoghurt-based sauces | |
| 4 | Balsamic-based sauces | |
| 5 | Green salads, Quinoa tabule, | |
| 6 | Cereal salads, Seven-grain winter salad, Quinoa avocado salad | |
| 7 | Warm salads, Warm tenderloin salad, Warm goat cheese salad | |
| 8 | Midterm Exam | |
| 9 | Evaluation after the exam | |
| 10 | Meze's | |
| 11 | Meze's | |
| 12 | New generation olive oil dishes | |
| 13 | Anatolian cheeses tasting, Burrata, Mozzarella, Ceviche, Salmon bacon, Salmon in laker | |
| 14 | Salmon and meat tartar, Meat and octopus carpaccio Brain, Tongue, Cold | |
| 15 | FINAL EXAM |
| Resources |
| It will be distributed by the lecturer. |
| Soslar, Salatalar, Çorbalar Cilt:1. Ekrem Muhittin Yeğen.İnkılap Kitabevi The Culinary Institute of America, Garde Manger: The Art and Craft of the Cold Kitchen |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 0 | 0 | 0 | |||
| Course Hours | 0 | 0 | 0 | |||
| Course Hours | 0 | 0 | 0 | |||
| Course Hours | 0 | 0 | 0 | |||
| Course Hours | 0 | 0 | 0 | |||
| Course Hours | 0 | 0 | 0 | |||
| Course Hours | 0 | 0 | 0 | |||
| Course Hours | 0 | 0 | 0 | |||
| Course Hours | 0 | 0 | 0 | |||
| Course Hours | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Guided Problem Solving | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Term Project | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| Midterm Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| General Exam | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Performance Task, Maintenance Plan | 0 | 0 | 0 | |||
| Total Workload(Hour) | 0 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(0/30) | 0 | |||||
| ECTS of the course: 30 hours of work is counted as 1 ECTS credit. | ||||||
Detail Informations of the Course
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| GARDE MANGER APPLICATIONS | - | Spring Semester | 3+0 | 3 | 3 |
| Course Program |
| Prerequisites Courses | |
| Recommended Elective Courses |
| Language of Course | Turkish |
| Course Level | First Cycle (Bachelor's Degree) |
| Course Type | Elective |
| Course Coordinator | Assist.Prof. Emine OLUM |
| Name of Lecturer(s) | Lect. Recep AYDOĞAN, Lect. Onur GÜLER |
| Assistant(s) | |
| Aim | To teach the preparation and presentation of food (hors d'oeuvres, canapes, salads, cold sauces, olive oil dishes, delicatessen products, cheese plate, appetizers etc.) served in the cold kitchen as an important department in food and beverage businesses. |
| Course Content | This course contains; Olive oil tasting,Oily salad dressings,Mayonnaise yoghurt-based sauces,Balsamic-based sauces,Green salads, Quinoa tabule,,Cereal salads, Seven-grain winter salad, Quinoa avocado salad,Warm salads, Warm tenderloin salad, Warm goat cheese salad,Midterm Exam,Evaluation after the exam,Meze's,Meze's,New generation olive oil dishes,Anatolian cheeses tasting, Burrata, Mozzarella, Ceviche, Salmon bacon, Salmon in laker,Salmon and meat tartar, Meat and octopus carpaccio Brain, Tongue, Cold,FINAL EXAM. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Students know the basics of cold cuisine for master apprentice relationship and professional development in the industry. | 16, 8, 9 | A, H |
| They can make their own plate presentations on cold starters and sauces with olive oil, including breakfast appetizers. | 8, 9 | A, H |
| Teaching Methods: | 16: Question - Answer Technique, 8: Flipped Classroom Learning, 9: Lecture Method |
| Assessment Methods: | A: Traditional Written Exam, H: Performance Task |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Olive oil tasting | |
| 2 | Oily salad dressings | |
| 3 | Mayonnaise yoghurt-based sauces | |
| 4 | Balsamic-based sauces | |
| 5 | Green salads, Quinoa tabule, | |
| 6 | Cereal salads, Seven-grain winter salad, Quinoa avocado salad | |
| 7 | Warm salads, Warm tenderloin salad, Warm goat cheese salad | |
| 8 | Midterm Exam | |
| 9 | Evaluation after the exam | |
| 10 | Meze's | |
| 11 | Meze's | |
| 12 | New generation olive oil dishes | |
| 13 | Anatolian cheeses tasting, Burrata, Mozzarella, Ceviche, Salmon bacon, Salmon in laker | |
| 14 | Salmon and meat tartar, Meat and octopus carpaccio Brain, Tongue, Cold | |
| 15 | FINAL EXAM |
| Resources |
| It will be distributed by the lecturer. |
| Soslar, Salatalar, Çorbalar Cilt:1. Ekrem Muhittin Yeğen.İnkılap Kitabevi The Culinary Institute of America, Garde Manger: The Art and Craft of the Cold Kitchen |
Course Contribution to Program Qualifications
| Course Contribution to Program Qualifications | |||||||
| No | Program Qualification | Contribution Level | |||||
| 1 | 2 | 3 | 4 | 5 | |||
| 1 | Recognizes educational resources and application equipments in the field of gastronomy. | X | |||||
| 2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules. | X | |||||
| 3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | |||||
| 4 | Develops creative menus using new technologies and production methods | X | |||||
| 5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | |||||
| 6 | X | ||||||
| 7 | X | ||||||
| 8 | Considers cooking as a chemical reaction. | X | |||||
| 9 | X | ||||||
| 10 | |||||||
| 11 | |||||||
| 12 | |||||||
| 13 | |||||||
| 14 | X | ||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 60 | |
| Rate of Final Exam to Success | 40 | |
| Total | 100 | |