TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	3
NAME OF LECTURER(S)	Instructor Tayfun Işık
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Have general information about garde manger 2) hey have practice by making applications in accordance with the content of the course with examples from Turkish and world gastronomy. 3) 4) 5)
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	Salads and sauces, hors d'oeuvres, marinades and dishes with olive oil are included in the course. In addition to the content, cold buffet dishes and decors for cold foods are taught.
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction and Acquaintance 2nd Week Garde Manger General Information / Appetizer History and Culture 3rd Week The Role and Importance of Olive Oil Dishes in Turkish Cuisine - Salads and Sauces 4th Week Cheeses - Breakfast Buffet Preparation and Application 5th Week Appetizers I 6th Week Appetizers II 7th Week Appetizers III 8th Week Midterm 9th Week Meat Products Preparation Techniques in the Garde Manger 10th Week Sandwiches, Toasts and Canapes 11th Week Salads and Salad Dressings (Examples from World Gastronomy) 12th Week Salads and Salad Dressings (Examples from Turkish Cuisine) 13th Week Olive Oil Dishes 14th Week Business Visit and Cold Buffet Review 15th Week Final Exam
RECOMENDED OR REQUIRED READING	Profesyonel Aşçılık Eğitimi Kitabı Garde Manger- The Culinary Institute of America Garde Manger- Cold Kitchen Foundamentals Öğretim görevlisine ait ders notları,reçeteler
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Practice 1 10 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 2 2 Preparation for Quiz Individual or group work 2 5 10 Preparation for Final exam 1 20 20 Course hours 14 3 42 Preparation for Midterm exam 1 10 10 Laboratory (including preparation) 8 2 16 Final exam 1 2 2 Homework 1 1 1 Total Workload 103 Total Workload / 30 3,43 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No