Education Information System

Course Title	Code	Semester	L+U Hour	Credits	ECTS
-	ASC1216	2. Semester	2 + 1	3.0	4.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate
Course Type
Mode of delivery	Face to face
Course Coordinator	Lect. Mete Han ÜNER
Instructor(s)	Mete Han ÜNER
Assistants
Goals	Giving the theoretical and practical basic information necessary for the preparation, presentation or preservation of various cold soups, cold sauces, salads, appetizers and olive oil dishes from Turkish and world cuisines.
Course Content	Description of the cold kitchen and the equipment used, preparation of canapés, salads, appetizers, cold sauces-soups and olive oil dishes.
Learning Outcomes	- Gains knowledge about cold kitchen organization, cold buffets and appetizers.

Week	Topics	Learning Methods
1. Week	Cold Kitchen Organization, Basic Concepts and Cold Buffets.	Visual Presentation Course Hours Preparation, After Class Study Research Other Activities Verbal Expression
2. Week	Principles of Preservation by Cooling and Freezing	Research Preparation, After Class Study Other Activities Visual Presentation Course Hours Verbal Expression
3. Week	Classification of appetizers, their characteristics and foods that can be served as appetizers	Research Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Other Activities
4. Week	Cold soups and cold sauces	Preparation, After Class Study Other Activities Verbal Expression Visual Presentation Research Course Hours
5. Week	Classification of salads, salad dressings and their properties	Preparation, After Class Study Course Hours Research Other Activities Verbal Expression Visual Presentation
6. Week	Classification and characteristics of sandwiches	Preparation, After Class Study Research Verbal Expression Other Activities Course Hours Visual Presentation
7. Week	Foods prepared as snacks from the classic menu to today;	Other Activities Verbal Expression Visual Presentation Preparation, After Class Study Course Hours Research
8. Week	Midterm Exam - General Revision	Other Activities Verbal Expression Visual Presentation Course Hours Preparation, After Class Study Research
9. Week	Preparation of Sandwiches and Canapes	Course Hours Preparation, After Class Study Other Activities Verbal Expression Visual Presentation Practice Research
10. Week	Preparation of Appetizers and Hors d'oeuvres I	Visual Presentation Practice Course Hours Research Verbal Expression Other Activities Preparation, After Class Study
11. Week	Preparation of Appetizers and Hors d'oeuvres II	Preparation, After Class Study Other Activities Verbal Expression Visual Presentation Practice Research Course Hours
12. Week	Preparation of Appetizers and Hors d'oeuvres III	Course Hours Preparation, After Class Study Research Verbal Expression Visual Presentation Practice Other Activities
13. Week	Preparation of Appetizers and Hors d'oeuvres V	Verbal Expression Other Activities Visual Presentation Practice Course Hours Preparation, After Class Study Research
14. Week	Cold mirrors, vegetable, ice and oil decorations	Visual Presentation Practice Preparation, After Class Study Course Hours Research Other Activities Verbal Expression

Leonard E.G., Carlos B.R., Powers T. (2012) Garde Manger: Cold Kitchen Fundamentals p. 320-360

Program Requirements	Contribution Level	DK1	Measurement Method
PY1	4	0	40,60

*DK = Course's Contrubution.

	0	1	2	3	4	5
Course's Level of contribution	None	Very Low	Low	Fair	High	Very High
Method of assessment/evaluation		Written exam	Oral Exams	Assignment/Project	Laboratory work	Presentation/Seminar

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Hours	14	3	42
Preparation, After Class Study	1	14	14
Research	1	14	14
Other Activities	1	14	14
Midterm 1	1	1	1
Homework 1	1	14	14
Final	1	3	3
Total Workload			102
ECTS Credit of the Course			25.5 4.0