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COLD KITCHEN COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
ASP214 COLD KITCHEN 4 4 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY
Week Preparatory Topics(Subjects) Method
1 - Introduction to the cold kitchen Expression, question-answer
2 Literature research Cold sauces Expression, question-answer
3 Literature research Making cold sauces Practise
4 Literature research Cold soups Expression, question-answer
5 Literature research Making cold soups Practise
6 Literature research Cold cuisine culture in world cuisine Expression, question-answer
7 Literature research Application of cold cuisine recipes in world cuisine Practise
8 - MID-TERM EXAM -
9 Literature research Lesson repetition Expression, question-answer
10 Literature research Cold hors d'oeuvres Expression, question-answer
11 Literature research Preparation of cold hors d'oeuvres Practise
12 Literature research Appetizers, salads, olive oil dishes Expression, question-answer
13 Literature research Appetizers, salads, made with olive oil Practise
14 Literature research Cold Buffet Setup Expression, question-answer
15 Literature research Designing and setting up a cold buffet menu Practise
16 - FINAL EXAM -
17 - FINAL EXAM -