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About the Programme Academic Staff Program Qualifications Lessons Matrix of Course & Program Qualifications Turkish Qualifications Framework (TQF) TQF & Program Qualifications
  1. Eskişehir Vocational School
  2. Department of Hotel,Restaurant and Catering
  3. Program in Cookery
  4. Course Structure Diagram with Credits
  5. Cold Kitchen Applications
  6. Description
  • Description
  • Learning Outcomes
  • ECTS Credit Load
  • Course's Contribution to Program
  • Learning Outcomes & Program Qualifications
Last Updated: 30/09/2026

Code - Course Title Course Type Laboratory + Practice ECTS
AŞÇ231 - Cold Kitchen Applications III. SEMESTER 0 +3 3.0
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
Used Educational Platforms
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.
Work Placement N/A
Aims of the Course

Weeks Learning Outcomes Topics Teaching Methods
Week - 1 Usage olive oil in Turkish cuisine
Week - 2 Vegetables with olive oil in Turkish Cuisine
Week - 3 Legumes with olive oil in Turkish Cuisine
Week - 4 Mezes in Turkish Cuisine
Week - 5 Mezes with yogurt in Turkish Cuisine
Week - 6 Mezes with meat in Turkish Cuisine
Week - 7 Mezes with vegetables in Turkish Cuisine
Week - 8 Hot mezes with seafood in Turkish Cuisine
Week - 9 Cold mezes with seafood in Turkish Cuisine
Week - 10 Piyaz
Week - 11 Salads
Week - 12 Taraftor
Week - 13 Regional mezes in Turkish Cuisine
Week - 14 Offal mezes

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Assessment Method and Passing Requirements
Quamtity Percentage (%)
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