Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
3ASC267Cold Kitchen2+2+03523.11.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course To provide students with the ability to prepare and present foods served cold.
Course Content Preparation, decoration and presentation of cold-served foods (croissants, canapes, salads, cold sauces, olive oil dishes, delicatessen products, cheese plate, appetizers, etc.)
Course Methods and Techniques Lecture, Application, Question-Answer, Demonstration
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Huriye ZAFERA
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources AÖF Ders Kıtapları
Course Notes Cold Kitchen / Buffet and Decorative Art Service Technique And Management. Fahir Telli, Istanbul: Dönence Publishing House.
The Taste Remained on My Palate: The Flavors of Istanbul From Yesterday to Today. Meri Çevik Simyonidis, Revolution Publishing House.
Appetizer. Gulhan Kaya. Hayykitap
Documents Soğuk Mutfak / Açık Büfe ve Süsleme Sanatı Servis Tekniği Ve Yönetimi. Fahir Telli, İstanbul: Dönence Yayınevi. Tadı Damağımda Kaldı: Dünden Bugüne İstanbul Lezzetleri. Meri Çevik Simyonidis, İnkılap Yayınevi. Meze. Gülhan Kaya. Hayykitap

Course Category
Field %100

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 30
Practice 1 % 20
Final examination 1 % 50
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 4 56
Hours for off-the-c.r.stud 13 2 26
Mid-terms 1 10 10
Practice 14 2 28
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 5 140

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Understands and applies cold kitchen terms and techniques.
2 It can do plate design and decoration according to cold kitchen production techniques.
3 Comprehends and applies various types of salads, appetizers, olive oils and cold hors d'oeuvres.
4 He can open a buffet service by preparing buffet products.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to the Cold Kitchen Yeğen, E.M. (2010). Vegetable Dishes, Istanbul: İnkılap Bookstore.
2 Preparation and presentation of dishes with olive oil Telli, F. (1997). Cold Kitchen / Open Buffet And Decoration Art Service Techniques And Management, Istanbul: Dönence Publisher. Meze. Gulhan Kaya. Hayykitap
3 Appetizer preparation and presentation Telli, F. (1997). Cold Kitchen / Open Buffet And Decoration Art Service Techniques And Management, Istanbul: Dönence Publisher. Meze. Gulhan Kaya. Hayykitap
4 Preparation and presentation of salads Salads. Anne Willan.Remzi Bookstore Sauces, Salads, Soups . Volume:1. Ekrem Muhittin Yegen.İnkılap Bookstore
5 preparing and presenting the hors d'oeuvre plate Meze. RenaSalaman. Ryland, Peters& Small Ltd Meze. Gülhan Kaya. Hayykitap
6 Preparation and presentation of cold sandwiches Salatalar. Anne Willan.Remzi Kitabevi Soslar, Salatalar, Çorbalar Cilt:1. Ekrem Muhittin Yeğen.İnkılap Kitabevi
7 Preparation and presentation of cold sauces Yeğen, E.M. (2010). Sebze Yemekleri, İstanbul: İnkılap Kitapevi.
8 Ara Sınav
9 Preparation and presentation of cold meats Soslar, Salatalar, Çorbalar Cilt:1. Ekrem Muhittin Yeğen.İnkılap Kitabevi
10 Pate ve Terinler Telli, F. (1997). Soğuk Mutfak / Açık Büfe Ve Süsleme Sanatı Servis Tekniği Ve Yönetimi, İstanbul: Dönence Yayınevi. Meze. Gülhan Kaya. Hayykitap
11 Preparation and presentation of delicatessen products Meze. RenaSalaman. Ryland, Peters& Small Ltd Meze. Gülhan Kaya. Hayykitap
12 Sofa preparation and presentation Meze. RenaSalaman. Ryland, Peters& Small Ltd Meze. Gülhan Kaya. Hayykitap
13 cold buffet decoration art Telli, F. (1997). Soğuk Mutfak / Açık Büfe Ve Süsleme Sanatı Servis Tekniği Ve Yönetimi, İstanbul: Dönence Yayınevi. Meze. Gülhan Kaya. Hayykitap
14 Preparing an Open Buffet Telli, F. (1997). Soğuk Mutfak / Açık Büfe Ve Süsleme Sanatı Servis Tekniği Ve Yönetimi, İstanbul: Dönence Yayınevi. Meze. Gülhan Kaya. Hayykitap
15 Open Buffet Desserts Telli, F. (1997). Soğuk Mutfak / Açık Büfe Ve Süsleme Sanatı Servis Tekniği Ve Yönetimi, İstanbul: Dönence Yayınevi. Meze. Gülhan Kaya. Hayykitap

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 4 4 4 2 4 5 3 2 2 2 3 2
C1 4 2 2 2 5 5 4 3 3 3 5 2
C2 4 3 3 2 5 5 3 3 2 2 3 3
C3 3 2 3 2 4 4 4 2 2 2 4 2
C4 4 3 2 2 4 5 2 2 2 2 2 2

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