Lesson plan / GARDE MANGER

Lesson Information

Course Credit 3.0
Course ECTS Credit 5.0
Teaching Language of Instruction Türkçe
Level of Course Bachelor's Degree, TYYÇ: Level 6, EQF-LLL: Level 6, QF-EHEA: First Cycle
Type of Course Compulsory
Mode of Delivery Face-to-face
Does the course require compulsory or optional work experience? Z
Course Coordinator Usta Öğretici HALİL İBRAHİM ÇETİN
Instructor (s)
Course Assistant

Purpose and Content

The aim of the course To gain students ability of preparation and presentation of foods being served as cold.
Course Content Preparation, dressing and presentation of food which are served as cold (hors d’oervre, canapes, salads, cold sauces, olive oil dishes, delicatessen products, cheese plate, appetizers etc.) .

Weekly Course Subjects

1Characteristics and basic principles of garde manger
2Salads
3Salads
4Sandwiches
5Canapes
6Hors d’oeuvres
7Breakfast and brunch service
8Brine and gravlax
9Midterm
10Mousse, Terrine and Pate
11Olive oiled meals
12Olive oiled meals
13Appetizer
14Appetizer

Resources

Sanat,Kültür ve Mutfak. Phyllis Pray Bober. Kitap Yayınevi

Lezzetin Tarihi. Zeki Tez. Hayykitap


Bizans'ın Damak Tadı. Andrew Dalby.Alfa Yayıncılık


Ortadoğu Mutfak Kültürleri. Richard Tapper.Tarih Vakfı Yurt Yayınları
500 Yıllık Osmanlı Mutfağı500 Yıllık Osmanlı Mutfağı. Marianna Yerasimos. Boyut Yayın Grubu


Selçuklu Mutfağı. Ömür Akkor. Alfa Yayıncılık