COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Garde Manger
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 304
Spring
1
2
2
6
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s)
Course Objectives The aim of this course is to train students to possess required skills used in garde manger and catering services.
Learning Outcomes The students who succeeded in this course;
  • Understands and follows the catering process
  • Identifies a variety of hot and cold starters, and salad buffets
  • Prepares pate, sosis, galantines, ballantines, and terrines
  • Provides a preparation list fort he catering process
Course Content Preparation, decoration and presentation of cold buffet ham, hors d'oeuvres, cheese, cold sauces, etc.).

 



Course Category

Core Courses
Major Area Courses
X
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction
2 Sauces and Dressings
3 Cured and Smoked Foods, Charcuterie
4 Pates and Terrines - 1
5 Pates and Terrines - 2
6 Aspic and Faux Caviar
7 Appetizers and Hors d’Oeuvres - 1
8 Appetizers and Hors d’Oeuvres - 2
9 Crackers and Chutney
10 Mid Term
11 Labour Day (Holiday)
12 Decor Applications
13 Cold Soups
14 Turkish Mezes
15 Review of the Semester  
16 Review of the Semester  
Course Textbooks
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
1
20
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
80
Contribution of Final Work to Final Grade
20
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
8
Presentation / Jury
Project
10
Seminar / Workshop
Midterms / Oral Exams
1
8
Final / Oral Exam
1
10
    Total
98

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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