| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | 213318003103 | | Compulsory | 2 | 3 | 4 |
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| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| This purpose; culinary culture, cold kitchen terms, cold kitchen kitchen methods and cold kitchen kitchens are taught. |
| Name of Lecturer(s) |
| Öğr. Gör. Enes KAVRUT |
| Learning Outcomes |
| 1 | Defines cold kitchen terms. | | 2 | Defines cold kitchen techniques. | | 3 | Defines the techniques used in making cold sauces. | | 4 | Applies the production of cold sauces. | | 5 | Defines the concepts related to cold soup techniques of different cultures. | | 6 | Applies cold soup making techniques. | | 7 | Defines the concepts related to appetizers, salads, cold hors d'oeuvres, and olive oil cooking. | | 8 | Applies appetizer, salad, cold hors d'oeuvre, olive oil cooking techniques. | | 9 | Designs the cold buffet menu and setup. |
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| Mode of Delivery |
| Daytime Class |
| Prerequisites and co-requisities |
| NONE |
| Recommended Optional Programme Components |
| NONE |
| Course Contents |
| The content of this course; introduction to cold cuisine, making cold sauces, cold soups, cold soup making, cold cuisine culture in world cuisine, application of cold cuisine culture recipes in world cuisine, cold hors d'oeuvres, preparing cold hors d'oeuvres, appetizers, salads, olive oil dishes, appetizers, salads, olive oil production, cold buffet setup, cold buffet menu design and installation issues will be covered. |
| Weekly Detailed Course Contents |
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| 1 | Introduction to the cold kitchen | | | | 2 | Cold sauces | | | | 3 | | Making cold sauces | | | 4 | Cold soups | | | | 5 | | Making cold soups | | | 6 | Appetizers, salads, olive oil dishes | | | | 7 | | Appetizers, salads, made with olive oil | | | 8 | MID-TERM EXAM | | | | 9 | Cold Buffet Setup | | | | 10 | | Designing and setting up a cold buffet menu | | | 11 | Cold And Hot Toast And Sandwiches | | | | 12 | | Preparation of Cold and Hot Toast and Sandwich | | | 13 | Cold hors d'oeuvres | | | | 14 | Lesson repetition | | | | 15 | | FINAL EXAM | |
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| Recommended or Required Reading |
| The Culinary Institute of Amerika. (2012). The art and craft of the cold kitchen Garde Manger. |
| Planned Learning Activities and Teaching Methods |
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| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | | NONE |
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| Workload Calculation |
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| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 1 | 1 |
| Attending Lectures | 4 | 8 | 32 |
| Practice | 10 | 8 | 80 |
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| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | | | | 4 | | | | | | | | | | | LO2 | | | | 4 | | | | | | | | | | | LO3 | | | 3 | | | | | | | | | | | | LO4 | | | 3 | | | | | | | | | | | | LO5 | | | | 4 | | | | | | | | | | | LO6 | | | | 4 | | | | | | | | | | | LO7 | | | | | 5 | | | | | | | | | | LO8 | | | | | 5 | | | | | | | | | | LO9 | | | 3 | | | | | | | | | | |
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| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
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