Code |
Name of the Course Unit |
Semester |
In-Class Hours (T+P) |
Credit |
ECTS Credit |
GMS421 |
GARDEMANGER TECHNIQUES |
5 |
4 |
2 |
5 |
GENERAL INFORMATION |
Language of Instruction : |
Turkish |
Level of the Course Unit : |
BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Type of the Course : |
Elective |
Mode of Delivery of the Course Unit |
- |
Coordinator of the Course Unit |
Assist.Prof. PARVIN HEIDARI |
Instructor(s) of the Course Unit |
|
Course Prerequisite |
No |
OBJECTIVES AND CONTENTS |
Objectives of the Course Unit: |
The aim of this course is to provide students knowledgeable about cold kitchen applications. |
Contents of the Course Unit: |
The contents of this course include cold kitchens, cold kitchen applications, cold kitchen products, cold kitchen presentations. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
Explain what is cold cuisine. |
List what kind of products are prepared in the cold kitchen. |
Prepare cold kitchen products. |
Develop recipes suitable for cold kitchen understanding. |
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 |
- |
MID-TERM EXAM |
- |
9 |
Reading Book |
Salads, Kitchen Application |
Application, Expression |
10 |
Reading Book |
Cold Sauces, Kitchen Application |
Application, Expression |
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 |
- |
SOURCE MATERIALS & RECOMMENDED READING |
The Culinary Institute of America, Garde Manger: The Art and Craft of the Cold Kitchen |
Larousse, D.P., The Professional Garde Manger |
ASSESSMENT |
Assessment & Grading of In-Term Activities |
Number of Activities |
Degree of Contribution (%) |
Description |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES
KNOWLEDGE |
Theoretical |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Students will be able to use the knowledge about subjects like art, environment and cultural history in their professional life and daily life
|
|
|
|
|
|
|
KNOWLEDGE |
Factual |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Students will be able to define the basic concepts of design principles in interior architecture and environmental design
|
|
|
|
|
|
|
SKILLS |
Cognitive |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Students will be able to analyze by leading national and international project and cost management and processes in interdisciplinary work with internal and external labor market (public private sector and voluntary organizations)
|
|
|
|
|
|
|
SKILLS |
Practical |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Students will be able to use drawing methods and techniques (CAD, 3D max and visual expression programs and freehand drawing) in their design work.
|
|
|
|
|
|
|
2 |
By taking responsibility within individual or group, students will be able to apply interior design principles and skills learned in the interior and surroundings.
|
|
|
|
|
|
|
OCCUPATIONAL |
Autonomy & Responsibility |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Students will be able to organize interior architecture and exterior design application and technical equipment projects in interdisciplinary cooperation with different professional fields.
|
|
|
|
|
|
|
OCCUPATIONAL |
Learning to Learn |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Students will be able to analyze possible problems and different regulations in interior and nearby environmental planning areas, by adopting the principle of lifelong learning, with social, cultural, innovative, sustainable and open to be develop ideas and solutions.
|
|
|
|
|
|
|
OCCUPATIONAL |
Communication & Social |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
The Interior Architecture and Environmental design program graduates will be able to organize enviromental , sustainable projects and activities in the social dimension within the scope of their social responsibilities in their field studies.
|
|
|
|
|
|
|
2 |
Students will be able to explain himself/herself in writing and speaking in Turkish and at least one foreign language in order to cooperate with related persons and institutions.
|
|
|
|
|
|
|
OCCUPATIONAL |
Occupational and/or Vocational |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
The graduates of Interior Architecture and Environmental Design program will be able to design, application oriented sustainable, interchangeable and innovative interior architecture and environmental design projects in their professional lives by considering the life of the community.
|
|
|
|
|
|
|
2 |
Interior Architecture and Environmental Design graduates will be able to develop recommendations on the design-application projects of interiors social and nearby environments and project-cost management by using professional code of conduct, criteria and standards in accordance with legal frameworks.
|
|
|
|
|
|
|
3 |
Students will be able to organize interior architecture and environmental design projects with local, regional, national and cultural sensitivity and ethical values interdisciplinary studies in cooperation.
|
|
|
|
|
|
|
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
Workload for Learning & Teaching Activities |
Type of the Learning Activites |
Learning Activities (# of week) |
Duration (hours, h) |
Workload (h) |
Lecture & In-Class Activities |
14 |
4 |
56 |
Preliminary & Further Study |
14 |
2 |
28 |
Land Surveying |
0 |
0 |
0 |
Group Work |
0 |
0 |
0 |
Laboratory |
0 |
0 |
0 |
Reading |
0 |
0 |
0 |
Assignment (Homework) |
0 |
0 |
0 |
Project Work |
0 |
0 |
0 |
Seminar |
0 |
0 |
0 |
Internship |
0 |
0 |
0 |
Technical Visit |
0 |
0 |
0 |
Web Based Learning |
0 |
0 |
0 |
Implementation/Application/Practice |
0 |
0 |
0 |
Practice at a workplace |
0 |
0 |
0 |
Occupational Activity |
0 |
0 |
0 |
Social Activity |
0 |
0 |
0 |
Thesis Work |
0 |
0 |
0 |
Field Study |
0 |
0 |
0 |
Report Writing |
0 |
0 |
0 |
Final Exam |
1 |
3 |
3 |
Preparation for the Final Exam |
8 |
3 |
24 |
Mid-Term Exam |
1 |
3 |
3 |
Preparation for the Mid-Term Exam |
6 |
2 |
12 |
Short Exam |
0 |
0 |
0 |
Preparation for the Short Exam |
0 |
0 |
0 |
TOTAL |
44 |
0 |
126 |
|
Total Workload of the Course Unit |
126 |
|
|
Workload (h) / 25.5 |
4,9 |
|
|
ECTS Credits allocated for the Course Unit |
5,0 |
|