GARDE MANGER

Course Description

This culinary arts production course is designed to develop practical necessary skills for students to work in cold kitchen or garde manger positions in foodservice operations. An overview on the preparation of classical garde manger techniques, salad and salad dressings, sandwiches, cured and smoked meats; sausage; terrines and pates; canapes; hors d'oeuvers, cold soups; vegetable and fruit displays; basic cheese knowledge; and buffet presentation Upon completion of this course, students will be able to Explain the history of the garde manger. Explain and execute smoking, brining and basic sausage making techniques. Prepare cold sauces, soups, various salads and salad dressings.

GARDE MANGER

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

1. 01 -
2. 02 -
3. 03 -
4. 04 -
5. 05 -
6. 06 -

Course Syllabus

Reference Books & Course Materials

1. 01 Milli Eğitim Bakanlığı Yiyecek İçecek Hizmetleri "Açık Büfe" (MEGEP)
2. 02 Milli Eğitim Bakanlığı Yiyecek İçecek Hizmetleri "Ordörvler ve Mezeler" (MEGEP)
3. 03 Milli Eğitim Bakanlığı Yiyecek İçecek Hizmetleri "Salata ve Salata Sosları" (MEGEP)
4. 04 Milli Eğitim Bakanlığı Yiyecek İçecek Hizmetleri "Yumurta Pişirme" (MEGEP)

Learning Outcomes

1. L01 Choosing sources of nutrients. SOLO 3
2. L02 To reconsider daily portion amounts from food groups. SOLO 3
3. L03 Students perform cutting techniques by chopping vegetables in international ways. SOLO 3
4. L04 Students can produce vegetable garnishes. SOLO 4
5. L05 Preparing fonds and making soups from them. SOLO 5

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix