Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

GMS401

Course Name:

Garde Mange

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. ÇAĞLA ÖZER

Course Lecturer(s):

Franck BRUWIER

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course; to describe the garde manger to the students, to convey the techniques, applications and presentation types in the garde manger.
Course Content:	Introduction to garde manger, pate and terrine practices, salad varieties, cheese plate, jam varieties, verrine, tartare and rilette practices

Learning Outcomes

The students who have succeeded in this course;
1) Applies garde manger techniques.
2) Understands the definition of garde manger.
3) Learns garde manger presentation techniques.

Course Flow Plan

Week	Subject	Related Preparation
1)	Vegetable Crown, Remoulade, Crudité
2)	Niçoise Salatası, Pissaladiere, Somon Kiş
3)	Mantar & Soğan A La Turque, Artichoke A La Barigoule
4)	Avokado Kokteyl, Keçi Peyniri & Domates, Somon & Salatalık
5)	Ton Balığı Tartar, Sebze Tartar, Somon Rillettes, Feuillantine
6)	Bıldırcın Yumurtası Mimosa, Çeri Domates, Gougeres, Doldurulmuş Mantar, Kornet ile Avokado Mus, Köri Soslu Midye, Chicken Satay
7)	İngiliz Tabağı, Balık Terrine, Opera Sandviç
8)	MIDTERM EXAM
9)	Yengeç Salata, Modern Sunum Sezar Salata, Domates Salatası
10)	Sebze Terrine, Romesco sos, Foie Gas, Tavşan Terrine
11)	Peynir Tabağı, Kuruyemiş Ezmesi , Soğan Reçeli, Domates Reçeli , Yeşil ve Siyah Zeytin Kek, Ayva Ezmesi
12)	Mercimek Salatası, Eggs Meurette Salad, Gratin Keçi Peyniri Salatası
13)	Pancarlı Somon Gravlax, Levrek Ceviche, Gratin Domates, Turşu Kurma
14)	Blinis, Wasabi Cream, Cucumber Salad with Mint, Zeytinyağı Sorbet, Mavi Peynir ve Karamelize Cevizli Hindiba Salatası

Sources

Course Notes / Textbooks:	Çok çeşitli kaynaklardan derlenmiş ders notları
References:	Garde Manger: The Art and Craft of the Cold Kitchen (CIA)

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) 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.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	2
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	2
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	2
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	2
12)	Follow current developments in the field and profession.	3
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	3
18)	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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Application	1	% 40
Midterms	1	% 20
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Application	1	40			40
Midterms	1	20			20
Final	1	40			40
Total Workload					100