TR EN

ISTANBUL GELİŞİM UNIVERSITY INFORMATION SYSTEM

GARDE MANGER TECHNIQUES COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GMS421 GARDE MANGER TECHNIQUES 5 4 2 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 Reading Book What is a cold kitchen ? Application, Expression
2 Reading Book Workflow in cold kitchen Application, Expression
3 Reading Book Cold kitchen products, kıtchen application Application, Expression
4 Homework Preparation Ingredients used in cold kıtchen, Kitchen Application Application, Expression
5 Literature Research Presentations in Cold Kitchen, Kitchen Application Application, Expression
6 Literature Research Hors d’oeuvre, Kıtchen Application Application, Expression
7 Homework Preparation Canapes, Kıtchen Application Application, Expression
8 Reading Book Salads, Kitchen Application Application, Expression
9 Reading Book Cold Sauces, Kitchen Application Application, Expression
10 - MID-TERM EXAM -
11 Reading Book Olive oils, Kitchen Application Application, Expression
12 Homework Preparation Charcuterie Products, Kitchen Application Application, Expression
13 Homework Preparation Cheese Plate, Kitchen Application Application, Expression
14 Homework Preparation Appetizers, Kitchen Application Application, Expression
15 Reading Book Decorations, Kitchen Application Application, Expression
16 - FINAL EXAM -
17 - FINAL EXAM -