| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DR. MUTLU DOĞAN |
| Mode of Delivery |
Face to face |
| Prerequisites |
There is no prerequisite or co-requisite for this course. |
| Courses Recomended |
There is no recommended optional programme component for this course.There are no other suggested courses related to this course. |
| Recommended Reading List |
Arman, A.ve Tarhan,A (2024).Appliede cold Kitchen, ( edt. Şahin,Perçin N ve Uçuk, C.) Nobel Puplishing. |
| Assessment methods and criteria |
1 Midterm exam (%), 1 Final exam (%). There are multiple choice, gap filling, matching, and open-ended questions |
| Work Placement |
N/A |
| Catalog Content |
Definition of Cold Cuisine, The concept of cold, Presentation Techniques in cold kitchen and its use in the kitchen, Uses of cold sauces, Preparation of appetizers and preparation of cold soups, Olive oil meal preparation, Preparation and presentation of buffet dishes, Preparation and presentation of sandwich dishes, Preparation and presentation of sandwich cheeses. and Preparation of buffet decorations. |
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