TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) It can prepare salads and salad dressings. 2) It can prepare canapes, toast and sandwiches. 3) It can prepare cold soups and dishes with olive oil. 4) It can prepare cold dishes and decorations. 5) Hors d'oeuvre can prepare appetizers.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction, Measurement and Equipment, Modern Techniques in Garde Manger Cuisine 2nd Week Overview of various appetizers Understand the difference between hot and cold hors d?oeuvres 3rd Week The Pantry, Cold sauces and Dips, Pasta and Dough 4th Week Cheeses Preparation and Presentation 5th Week Apps, Salads, Sandwiches 6th Week Raw protein / Fish and Shellfish 7th Week Poultry and Game Birds, Meats and Specialty & Game Meats 8th Week Midterm exam 9th Week Curing, Smoking, BBQ and Salumi 10th Week Identify the methods of preserving foods 11th Week Pates, Terrines and Mousselines 12th Week Sculpting, carving and modeling as decorative display (salt dough, ice, vegetable) 13th Week Ice Sculpting ? Guest Chef and Demonstrator 14th Week Preparation for Buffet Project 15th Week Final exam
RECOMENDED OR REQUIRED READING	Telli, F., Soğuk Mutfak, 1997, Dönence Yayıncılık, İstanbul. Yardımcı Ders Kitapları: Turkan, C., Mutfak Teknolojisi, 2012, Cemalturkan Yayınları, Bolu.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Practice,Questions/Answers
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 40 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz 0 0 0 Individual or group work 14 5 70 Preparation for Final exam 1 25 25 Course hours 14 3 42 Preparation for Midterm exam 1 20 20 Laboratory (including preparation) 0 0 0 Final exam 1 1 1 Homework 0 0 0 Total Workload 159 Total Workload / 30 5,3 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No