| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | ASC202 | ||||
| Course Name: | Garde Mange | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. MERYEM MERVE BEYKOZ | ||||
| Course Lecturer(s): | Meryem Merve Beykoz | ||||
| Course Assistants: |
| Course Objectives: | Students who take this course will have the knowledge and skills about definitions of garde manger, sauces used in garde manger, garde manger types and applications, service equipments used in garde manger and service rules, storage conditions of garde manger food |
| Course Content: | Definition of garde manger, sauces used in garde manger, garde manger varieties, garde manger service equipments and service rules, storage conditions of garde manger food |
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The students who have succeeded in this course;
1) Define the garde manger and its varieties 2) Produces portions according to garde manger types 3) Learn the requirements of garde manger application |
| Week | Subject | Related Preparation |
| 1) | Macedoine&Remoulade | |
| 2) | Sea food salad and tart | |
| 3) | Marinated vegetable | |
| 4) | Verrines | |
| 5) | Tartare&Rillette | |
| 6) | Amuse Bouche | |
| 7) | Cold soups | |
| 8) | Midterm | |
| 9) | Layer salad | |
| 10) | Terrines | |
| 11) | Cheese plate | |
| 12) | Warm Salad | |
| 13) | Curing, Macerating and Smoking-1 | |
| 14) | Curing, Macerating and Smoking-2 |
| Course Notes / Textbooks: | Çeşitli kitaplardan derlenmiş ders notları |
| References: | ÖĞRETİM GÖREVLİSİ TARAFINDAN HAZIRLANAN DERS NOTLARI |
| Course Learning Outcomes | 1 |
2 |
3 |
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|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | |||||||||||||||
| 1) Define / explain general concepts in culinary profession. | 3 | 2 | |||||||||||||
| 2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | 2 | ||||||||||||||
| 3) Have knowledge about regulations, professional standards and practices in the field of culinary. | 3 | 3 | |||||||||||||
| 4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | 3 | 3 | 3 | ||||||||||||
| 5) Dominates the terminology of food and beverage. | 3 | 2 | |||||||||||||
| 6) Organize all kinds of organizations in the field of culinary. | 2 | 1 | |||||||||||||
| 7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | |||||||||||||||
| 8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | |||||||||||||||
| 9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | |||||||||||||||
| 10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
| 11) Follow current developments in the field and profession. | |||||||||||||||
| 12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
| 13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
| 14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
| 15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Define / explain general concepts in culinary profession. | 3 |
| 2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | 1 |
| 3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | 2 |
| 4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | 3 |
| 5) | Dominates the terminology of food and beverage. | 3 |
| 6) | Organize all kinds of organizations in the field of culinary. | 2 |
| 7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | 1 |
| 8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 2 |
| 9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 3 |
| 10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 1 |
| 11) | Follow current developments in the field and profession. | 2 |
| 12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 1 |
| 13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
| 14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
| 15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 1 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Quizzes | 10 | % 30 |
| Midterms | 1 | % 25 |
| Final | 1 | % 45 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 55 | |
| PERCENTAGE OF FINAL WORK | % 45 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 1 | 14 | ||||
| Application | 42 | 1 | 42 | ||||
| Study Hours Out of Class | 6 | 1 | 6 | ||||
| Quizzes | 30 | 1 | 30 | ||||
| Midterms | 3 | 1 | 3 | ||||
| Final | 5 | 1 | 5 | ||||
| Total Workload | 100 | ||||||