| 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 / WorkshopLecturing / 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 | Pate and Terrine – 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
