| Language of Instruction |
Türkçe |
| Course Type |
Area Elective Courses |
| Course Instructor(s) |
ÖĞR. GÖR. DR. MUTLU DOĞAN |
| Mode of Delivery |
Face to face |
| Place of Delivery |
On Campus |
| Used Educational Platforms |
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 Resources |
The Culinary Institute of America. (2008). Garde Manger: The Art and Craft of the Cold Kitchen. (3rd Ed.). New Jersey: John Wiley & Sons, Inc.Çalışkan, S. and Özer, E. (Eds.). Cold Kitchen. Detay Publishing.Çalışkan, S. and Özer, E. (Eds.). Cold Kitchen. Detay Publishing.Türkan, C. (2012). Kitchen Technology. Cemalturkan Publications. |
| Work Placement |
Suitable for this course |
| Aims of the Course |
The objective is to provide students with the fundamental preparation and presentation techniques used in the cold kitchen; to develop professional knowledge and skills regarding the preparation, garnishing, and presentation of salads, hors d'oeuvres, appetizers, sandwiches, sauces, and cold plates; and to ensure the application of principles concerning hygiene, sanitation, food safety, and appropriate storage conditions. |