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

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

No reference books have been listed.

Learning Outcomes

1. L01 Generalize all products that come out from this department as the Larder Kitchen SOLO 5
2. L02 To apply emulsification techniques for salad dressings SOLO 3
3. L03 Students apply cooking and cooling techniques for vegetables, meat pates and side dishes. SOLO 3
4. L04 develop new dishes with cold preperation techniques 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 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
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