Course Name | Garde Manger |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 304 | Spring | 1 | 4 | 3 | 4 |
Prerequisites | None | |||||
Course Language | English | |||||
Course Type | Required | |||||
Course Level | First Cycle | |||||
Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | The aim of this course is to introduce the garde manger and to train students to possess the required skills used in garde manger services. |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | This course includes the elements of garde manger, the techniques and the usage of techniques in the food design and plate styling. |
Related Sustainable Development Goals |
| Core Courses | |
Major Area Courses | X | |
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Introduction to Garde Manger / Sanitation and Safety / Garde Manger Equipment | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals page 3-15 |
2 | Sauces and Dressings / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p. 27-67 |
3 | Charcuterie / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals page 268-275 |
4 | Cured and Smoked Foods / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals page 622-723 |
5 | Pates and Terrines – 1 / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p. 490-572 |
6 | Crackers and Chutney / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p. 386-390,490-572 |
7 | Appetizers and Hors d'oeuvres – 1 / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p.584-589 |
8 | Appetizers and Hors d'oeuvres – 2 / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p. 320-360 |
9 | MIDTERM | |
10 | Petit Fours | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p. 320-360 |
11 | Molecular Gastronomy / Application | Herve T. Kitchen Mysteries page 34 -39 |
12 | Cold Soups / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p. 68-82 / 487-490 |
13 | Turkish Appetizers-1 / Application | Yüce S. (2013) Turkish Meze page 1-60 |
14 | Turkish Appetizers-2 / Application | Yüce S. (2013) Turkish Meze page 1-60 |
15 | Review of the Semester | |
16 | Final Exam |
Course Notes/Textbooks | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals, Prentice Hall, ISBN 978-0-13-118219-6
Yüce S. (2013) Turkish Meze, Grant Books, ISBN 9781742706658
Herve T. (2010), Kitchen Mysteries, Columbia University, ISBN 9780231141710 |
Suggested Readings/Materials | The Culinary Institute of America (2012) The Art and Craft of THe Cold Kitchen Garde Manger, J. Wiley & Sons Publication ISBN 978-0-470-58780-5 |
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | 1 | 30 |
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | 1 | 15 |
Presentation / Jury | ||
Project | ||
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 25 |
Final Exam | 1 | 30 |
Total |
Weighting of Semester Activities on the Final Grade | 3 | 70 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
Total |
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Course Hours (Including exam week: 16 x total hours) | 16 | 1 | 16 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 4 | |
Study Hours Out of Class | 14 | 1 | 14 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | 1 | 8 | |
Presentation / Jury | |||
Project | |||
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 8 | |
Final Exams | 1 | 10 | |
Total | 120 |
# | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
2 | Carries best practices in terms of work and food security, safety and hygiene in food production | X | ||||
3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | X | ||||
9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest