COURSE UNIT TITLE

: FOOD PREPARATION AND COOKING IV

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 3010 FOOD PREPARATION AND COOKING IV COMPULSORY 2 2 0 3

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

EKIN AKBULUT

Offered to

Gastronomy and Culinary Arts

Course Objective

In kitchens in food and beverage establishments; To provide students with the skills of preparing and presenting cold foods such as salads, appetizers, cold sauces, olive oil dishes.

Learning Outcomes of the Course Unit

1   to be able to explain the garde manger department and department organization
2   to be able to understant the use of garde manger produts in menus
3   to be able to understant the rules for setting up a cold buffet
4   to be able to prepare cold soups
5   to be able to prepare cold sauces
6   to be able to prepare Hors d'oeuvres, sandwich and appetizer
7   to be able to prepare olive oil melas
8   to be able to prepare marinades
9   to be able to prepare types of salads

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 The management scheme of the kitchen according to the hierarchical structure and the definition of jobs and duties in the kitchen departments Students' work plans in the kitchen and cleaning the kitchen
2 Introduction to Cold Kitchen Explaining the functioning of the cold kitchen department, organizational chart and prepared meals
3 Classification of Cold Sauces and Soups Explaining the types and features of cold sauces and soups used in the cold kitchen
4 Preparation Techniques of Cold Sauces and Soups Preparation of national and international cold sauces and soups used in the cold kitchen
5 Classification of Salads and Salad Dressings Explaining the types and features of salads and salad dressings used in the cold kitchen and the products to be used in the salad
6 Preparation Techniques of Salads and Salad Dressings Preparation of salads (according to temperature, season, use in the menu, content, etc.) and salad dressings used in the cold kitchen
7 Classification of Cocktail Foods Explaining the types and features of canapés, cheese plates, hors d'oeuvres, sandwiches prepared for cocktail organizations used in the cold kitchen
8 Preparation Techniques of Cocktail Foods Preparation of canapés, cheese plates, hors d'oeuvres, sandwiches prepared for cocktail organizations used in the cold kitchen
9 Preparation Techniques of Cocktail Foods Preparation of canapés, cheese plates, hors d'oeuvres, sandwiches prepared for cocktail organizations used in the cold kitchen
10 Classification of Appetizers and Olive Oil Dishes Explaining the types and features of appetizers and olive oil dishes used in the cold kitchen
11 Preparation Techniques of Appetizers and Olive Oil Dishes Cold preparation of the types and features of appetizers and olive oil dishes used in the kitchen
12 Classification of Terrines, Pates, Sausages and Galantines Explanation of the importance, types and features of terrines, pates and galantines used in cold cuisine
13 Preparation Techniques of Terrines, Pates, Sausages and Galantines Preparation of the types of terrines, pates and galantines used in cold cuisine
14 Cold Kitchen Buffet Presentation Explanation and preparation of the design and decoration of open buffets, cocktails and cold plate presentations in cold cuisines

Recomended or Required Reading

Garde Manger-The Art and Craft of the Cold Kitchen 4e, Culinary Institute of America (CIA), John Wiley & Sons. Inc
The Professional Chef, Culinary Institute of America (CIA), John Wiley & Sons. Inc

Planned Learning Activities and Teaching Methods

1. Lectures
2. In Class Activities
3. Case studies

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40).
2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies and discussions in the class (%60).

Assessment Criteria

1. Midterm Exam
2. Final Exam

Language of Instruction

Turkish

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. The instructor have the right to make practical examinations.
3. Lectures have the right to give homework.
4. The students are subject to the principles of faculty teaching and examination principles.

Contact Details for the Lecturer(s)

ekin.akbulut@deu.edu.tr

Office Hours

Monday: 13:00-14:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Tutorials 14 2 28
Preparation for final exam 1 8 8
Preparations before/after weekly lectures 14 1 14
Preparation for midterm exam 1 7 7
Midterm 1 1 1
Final 1 1 1
TOTAL WORKLOAD (hours) 87

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.1555
LO.2555
LO.3555
LO.4555
LO.5555
LO.6
LO.7
LO.8
LO.9

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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