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 |
Reading |
Salads |
Application |
| 9 |
Reading |
Cold sauces |
Application |
| 10 |
- |
MID-TERM EXAM |
- |
| 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 |
- |