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NİĞDE ÖMER HALİSDEMİR UNIVERSITY
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NİĞDE VOCATIONAL SCHOOL OF SOCIAL SCIENCES / COOKERY / ASC2009 - CUISINE OF GARDE-MANGER
GENERAL INFORMATION ABOUT THE COURSE
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Practical
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Course Objective
To teach all the foods that can be prepared in the cold kitchen and to produce cold foods with products grown within the scope of sustainable gastronomy.
Brief Content of the Course
Preparing salads and salad dressings, preparing hors d'oeuvres, appetizers and sandwiches, preparing cold soups and olive oil dishes, preparing cold plates and decorations. To produce cold foods with products grown within the scope of sustainable gastronomy. Sustainable gastronomy and environmental awareness.
Prerequisites
NO
Course Objectives
Course Objectives
1
Identifying salad sauces
2
Preparing salad sauces
3
Preparing pasta sauces
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Course Category
Course Category
Percentage
Social Sciences