Course Detail

Course Description Course Outline Course Contribution to Program Qualifications Assessment Methods ECTS-Workload Detail Informations of the Course Numerical Data

Course Description

Course	Code	Semester	T+P (Hour)	Credit	ECTS
GARDE MANGER APPLICATIONS	GMS3216612	Spring Semester	0+4	2	5

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. Çağkan GÜNER
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.

Course Learning Outcomes	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
No	Program Qualification	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	Promotes the national culinary culture in a global context by feeling a sense of responsibility towards it.	X
7	Designs menus within the framework of professional ethics and health principles.	X
8	Considers cooking as a chemical reaction.			X
9	Provides solutions to problems encountered in professional life.			X
10	Makes ethical decisions both in the professional field and in a socio-cultural sense, and clearly states the consequences of the decisions made.
11	Demonstrates responsible behavior in line with sustainability principles by following the legal legislation in the food sector.	X
12	Manages the economic activities of a gastronomy-related business, such as marketing and cost analysis.
13	Recognizes international innovations in field and adapts the necessary innovations to his/her own business.	X
14	Embraces the importance of lifelong learning and evaluates professional developments by also utilizing scientific literature.

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	14	2	28
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	4	3	12
Midterm Exam	1	14	14
General Exam	1	21	21
Performance Task, Maintenance Plan	2	2	4
Total Workload(Hour)			141
*Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30=(141/30)**			5
ECTS of the course: 30 hours of work is counted as 1 ECTS credit.

Detail Informations of the Course