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GARDE MANGER COURSE IDENTIFICATION AND APPLICATION INFORMATION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY431 GARDE MANGER 5 4 3 5

WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY

Week Preparatory Topics(Subjects) Method
1 - What is cold kitchen Application
2 Reading Workflow in cold kitchen Application
3 Reading Cold kitchen products Application
4 Preparing homework Materials used in cold kitchen Application
5 Literature research Presentations in the cold kitchen Application
6 Literature research Hors d'oeuvres Application
7 Preparing homework Canape Application
8 - MID-TERM EXAM -
9 Reading Salads Application
10 Reading Cold sauces Application
11 Reading Products with olive oil Application
12 Preparing homework Delicatessen Products Application
13 Preparing homework Cheese plate Application
14 Preparing homework Appetizers Application
15 Reading Trimmings Application
16 - FINAL EXAM -
17 - FINAL EXAM -