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. ADEM ÖZER |
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, design, culture and furniture history in their professional life and daily life.
|
0 |
|
|
|
|
|
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.
|
0 |
|
|
|
|
|
SKILLS |
Cognitive |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Students will be able to analyze national and international project management and processes in interdisciplinary work with internal and external labor market (public private sector and voluntary organizations)
|
|
|
2 |
|
|
|
SKILLS |
Practical |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Students will be able to apply interior design principles and skills by taking responsibility within an individual or group.
|
0 |
|
|
|
|
|
2 |
Students will be able to use drawing methods and techniques (CAD, 3D max and visual expression programs and freehand drawing) in their design work.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Autonomy & Responsibility |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Students will be able to organize interior architecture, application and technical equipment projects in interdisciplinary cooperation with other professional fields
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Learning to Learn |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Adopting the principle of lifelong learning, students will be able to analyze possible problems and different regulations in interior design and planning areas with innovative, original and sustainable solutions.
|
0 |
|
|
|
|
|
OCCUPATIONAL |
Communication & Social |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
The Interior Architecture program graduates will be able to organize unique, sustainable projects and activities in their field studies.
|
0 |
|
|
|
|
|
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.
|
|
1 |
|
|
|
|
OCCUPATIONAL |
Occupational and/or Vocational |
|
Programme Learning Outcomes |
Level of Contribution |
0 |
1 |
2 |
3 |
4 |
5 |
1 |
Interior Architecture program graduates; will be able to develop solutions to issues such as interior application details, furniture design and building cost management using occupational standards and legal frameworks.
|
0 |
|
|
|
|
|
2 |
Interior Architecture program graduates will be able to design sustainable, original and innovative projects for interior architecture such as conceptual design, application detail projects and furniture design in their professional fields
|
0 |
|
|
|
|
|
3 |
Students will be able to organize interior design, application details and furniture design studies with local, regional, national and cultural sensitivity and ethical values interdisciplinary studies in cooperation.
|
0 |
|
|
|
|
|
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 |
|