Course Detail
Course Description
| Course | Code | Semester | T+P (Hour) | Credit | ECTS |
|---|---|---|---|---|---|
| GARDE MANGER APPLICATIONS | - | Spring Semester | 0+3 | 1,5 | 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. Emre ÖZTÜRK |
| Assistant(s) | |
| Aim | The aim of this course is to prepare the foods and sauces served in the cold kitchen in accordance with their specific |
| Course Content | This course contains; Cold Cuisine General Information – Yoghurt Appetizers I Nuraniye, Cretan Meze, Eggplant Salad with Yogurt and Walnuts,Purslane with Yogurt and Bulgur Meatballs, Köpoğlu, Atom, Pink Sultan,Olive Oil Meals I Stuffed Zucchini Flowers, Green Apple Bush Beans, Pineapple Leeks,Olive Oil Meals II Cherry Cabbage, Orange Celery, Fennel with Olive Oil,Appetizers prepared with legumes Pastrami Hummus, Ancient Greek Appetizer, Salad with Tahini,Salad Dressings and Internationa Salad Varieties Tabbule Salad, Caesar Salad, Niçoise Salad, Waldorf Salad,Salad Dressings and National Salad Varieties Gavurdagi Salad, Spicy Paste, Zahter Salad, Sea Beans,International Appetizers,Cold Soups Ayranaşı Soup, Gazpacho, Carrot Coconut Soup,Chicken Galantine,Pate en Croute,Chicken Terine,Somon Curing, Ceviche, Tartar,Cold Plate Preparation Techniques. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Learns and applies yoghurt appetizers. | 1, 11 | C |
| Learns and applies legumes appetizers. | 1, 11 | C |
| Learns and applies the types of vegetable appetizers. | 1, 11 | C |
| Learns and applies olive oil varieties. | 1, 11 | C |
| Learns and applies salad dressings. | 1, 11 | C |
| Learns and applies international and national salad and appetizer types. | 1, 11 | C |
| Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Cold Cuisine General Information – Yoghurt Appetizers I Nuraniye, Cretan Meze, Eggplant Salad with Yogurt and Walnuts | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 2 | Purslane with Yogurt and Bulgur Meatballs, Köpoğlu, Atom, Pink Sultan | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 3 | Olive Oil Meals I Stuffed Zucchini Flowers, Green Apple Bush Beans, Pineapple Leeks | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 4 | Olive Oil Meals II Cherry Cabbage, Orange Celery, Fennel with Olive Oil | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 5 | Appetizers prepared with legumes Pastrami Hummus, Ancient Greek Appetizer, Salad with Tahini | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 6 | Salad Dressings and Internationa Salad Varieties Tabbule Salad, Caesar Salad, Niçoise Salad, Waldorf Salad | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 7 | Salad Dressings and National Salad Varieties Gavurdagi Salad, Spicy Paste, Zahter Salad, Sea Beans | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 8 | International Appetizers | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 9 | Cold Soups Ayranaşı Soup, Gazpacho, Carrot Coconut Soup | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 10 | Chicken Galantine | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 11 | Pate en Croute | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 12 | Chicken Terine | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 13 | Somon Curing, Ceviche, Tartar | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 14 | Cold Plate Preparation Techniques |
| Resources |
| Kınay, C. “Süheyla’nın Mezeleri”, Arunas, 2012, İstanbul Koç,İ. Sökmen B. “Ege’de Lezzet Yolculuğu” Etki, 2017, İzmir Omurcal,E. “Salata Kitabı”, Alfa Yemek, 2014, İstanbul Yeğen,E.M.”Yemek Öğretimi Sebze Yemekleri” 2007, İnkılap,İstanbul Hage, S. “The Mezze Cookbook: Sharing Plates from the Middle East”, 2018, Phaidon. |
| Chef's recipes applied during the lesson |
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 | X | ||||||
| 12 | |||||||
| 13 | X | ||||||
| 14 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |
| ECTS / Workload Table | ||||||
| Activities | Number of | Duration(Hour) | Total Workload(Hour) | |||
| Course Hours | 14 | 4 | 56 | |||
| Guided Problem Solving | 2 | 2 | 4 | |||
| Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 | |||
| Term Project | 2 | 3 | 6 | |||
| Presentation of Project / Seminar | 0 | 0 | 0 | |||
| Quiz | 0 | 0 | 0 | |||
| Midterm Exam | 1 | 4 | 4 | |||
| General Exam | 1 | 6 | 6 | |||
| Performance Task, Maintenance Plan | 2 | 2 | 4 | |||
| Total Workload(Hour) | 80 | |||||
| Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(80/30) | 3 | |||||
| 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 | 0+3 | 1,5 | 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. Emre ÖZTÜRK |
| Assistant(s) | |
| Aim | The aim of this course is to prepare the foods and sauces served in the cold kitchen in accordance with their specific |
| Course Content | This course contains; Cold Cuisine General Information – Yoghurt Appetizers I Nuraniye, Cretan Meze, Eggplant Salad with Yogurt and Walnuts,Purslane with Yogurt and Bulgur Meatballs, Köpoğlu, Atom, Pink Sultan,Olive Oil Meals I Stuffed Zucchini Flowers, Green Apple Bush Beans, Pineapple Leeks,Olive Oil Meals II Cherry Cabbage, Orange Celery, Fennel with Olive Oil,Appetizers prepared with legumes Pastrami Hummus, Ancient Greek Appetizer, Salad with Tahini,Salad Dressings and Internationa Salad Varieties Tabbule Salad, Caesar Salad, Niçoise Salad, Waldorf Salad,Salad Dressings and National Salad Varieties Gavurdagi Salad, Spicy Paste, Zahter Salad, Sea Beans,International Appetizers,Cold Soups Ayranaşı Soup, Gazpacho, Carrot Coconut Soup,Chicken Galantine,Pate en Croute,Chicken Terine,Somon Curing, Ceviche, Tartar,Cold Plate Preparation Techniques. |
| Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
| Learns and applies yoghurt appetizers. | 1, 11 | C |
| Learns and applies legumes appetizers. | 1, 11 | C |
| Learns and applies the types of vegetable appetizers. | 1, 11 | C |
| Learns and applies olive oil varieties. | 1, 11 | C |
| Learns and applies salad dressings. | 1, 11 | C |
| Learns and applies international and national salad and appetizer types. | 1, 11 | C |
| Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method |
| Assessment Methods: | C: Multiple-Choice Exam |
Course Outline
| Order | Subjects | Preliminary Work |
|---|---|---|
| 1 | Cold Cuisine General Information – Yoghurt Appetizers I Nuraniye, Cretan Meze, Eggplant Salad with Yogurt and Walnuts | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 2 | Purslane with Yogurt and Bulgur Meatballs, Köpoğlu, Atom, Pink Sultan | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 3 | Olive Oil Meals I Stuffed Zucchini Flowers, Green Apple Bush Beans, Pineapple Leeks | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 4 | Olive Oil Meals II Cherry Cabbage, Orange Celery, Fennel with Olive Oil | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 5 | Appetizers prepared with legumes Pastrami Hummus, Ancient Greek Appetizer, Salad with Tahini | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 6 | Salad Dressings and Internationa Salad Varieties Tabbule Salad, Caesar Salad, Niçoise Salad, Waldorf Salad | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 7 | Salad Dressings and National Salad Varieties Gavurdagi Salad, Spicy Paste, Zahter Salad, Sea Beans | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 8 | International Appetizers | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 9 | Cold Soups Ayranaşı Soup, Gazpacho, Carrot Coconut Soup | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 10 | Chicken Galantine | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 11 | Pate en Croute | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 12 | Chicken Terine | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 13 | Somon Curing, Ceviche, Tartar | Students prepare their study routine by being ready in the kitchen at least 15 minutes before class, in accordance with the kitchen rules. |
| 14 | Cold Plate Preparation Techniques |
| Resources |
| Kınay, C. “Süheyla’nın Mezeleri”, Arunas, 2012, İstanbul Koç,İ. Sökmen B. “Ege’de Lezzet Yolculuğu” Etki, 2017, İzmir Omurcal,E. “Salata Kitabı”, Alfa Yemek, 2014, İstanbul Yeğen,E.M.”Yemek Öğretimi Sebze Yemekleri” 2007, İnkılap,İstanbul Hage, S. “The Mezze Cookbook: Sharing Plates from the Middle East”, 2018, Phaidon. |
| Chef's recipes applied during the lesson |
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 | X | ||||||
| 12 | |||||||
| 13 | X | ||||||
| 14 | |||||||
Assessment Methods
| Contribution Level | Absolute Evaluation | |
| Rate of Midterm Exam to Success | 50 | |
| Rate of Final Exam to Success | 50 | |
| Total | 100 | |