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 |
2 |
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 |
- |