SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
CLM 304 | Course Introduction and Application Information
| Course Name |
Garde Manger
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 304
|
Spring
|
1
|
4
|
3
|
4
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to introduce the garde manger and to train students to possess the required skills used in garde manger services. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course includes the elements of garde manger, the techniques and the usage of techniques in the food design and plate styling. |
|
|
Core Courses | |
| Major Area Courses |
X
|
|
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to Garde Manger / Sanitation and Safety / Garde Manger Equipment | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals page 3-15 |
| 2 | Sauces and Dressings / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p. 27-67 |
| 3 | Charcuterie / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals page 268-275 |
| 4 | Cured and Smoked Foods / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals page 622-723 |
| 5 | Pates and Terrines – 1 / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p. 490-572 |
| 6 | Crackers and Chutney / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p. 386-390,490-572 |
| 7 | Appetizers and Hors d'oeuvres – 1 / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p.584-589 |
| 8 | Appetizers and Hors d'oeuvres – 2 / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p. 320-360 |
| 9 | MIDTERM | |
| 10 | Petit Fours | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p. 320-360 |
| 11 | Molecular Gastronomy / Application | Herve T. Kitchen Mysteries page 34 -39 |
| 12 | Cold Soups / Application | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p. 68-82 / 487-490 |
| 13 | Turkish Appetizers-1 / Application | Yüce S. (2013) Turkish Meze page 1-60 |
| 14 | Turkish Appetizers-2 / Application | Yüce S. (2013) Turkish Meze page 1-60 |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals, Prentice Hall, ISBN 978-0-13-118219-6
Yüce S. (2013) Turkish Meze, Grant Books, ISBN 9781742706658
Herve T. (2010), Kitchen Mysteries, Columbia University, ISBN 9780231141710 |
| Suggested Readings/Materials | The Culinary Institute of America (2012) The Art and Craft of THe Cold Kitchen Garde Manger, J. Wiley & Sons Publication ISBN 978-0-470-58780-5 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application |
1
|
30
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
15
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
25
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
1
|
16
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
4
|
64
|
| Study Hours Out of Class |
14
|
1
|
14
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
8
|
8
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
8
|
8
|
| Final Exam |
1
|
10
|
10
|
| Total |
120
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
X | ||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
X | ||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
|||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
|||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
|||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
|||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
X | ||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
|||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
|||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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