| Course Name | Art, Design and Gastronomy |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 214 | Spring | 1 | 4 | 3 | 5 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to enable students to comprehend the link between culinary arts, art and design, and to develop their creativity in the kitchen to design plates. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In this course, the basic plate presentation techniques used in professional kitchens, the methods of sauce drawing, the rules and subtleties of making the food visually attractive are explained. |
| Related Sustainable Development Goals |  |
|
| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to the Course | |
| 2 | CULINARY TRENDS FROM PAST TO PRESENT: Nouvelle Cuisine, Haute Cuisine | Wayne Gisslen, “Professional Cooking”, 8th edn., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 1-13. |
| 3 | MOLECULAR GASTRONOMY FROM PAST TO PRESENT | Hervé This, “Kitchen Mysteries: Revealing the Science of Cooking”, 1st edn., USA: Columbia University Press, 2007, 1-10. |
| 4 | BASIC PRINCIPLES OF PLATE PRESENTATION: Color, Shape, Texture, Heat and Taste Balancing Portion Size and Amount Arrangement of Food on the Plate Selecting the Right Plate | Andrew Dornenburg ve Karen Page, “Culinary Artistry”, Chap. 1: The Chef as an Artist, 1st edn., USA: John Wiley & Sons, Inc., 1996, 2-32. “The Art of Plate Presentation”, Chefs Resources, www.chefs-resources.com/kitchen-management-tools/fond-tidbits-for-chefs/the-art-of-platepresentation/. |
| 5 | ADVANCED CUTTING TECHNIQUES | The Culinary Institute of America, “The Professional Chef”, Part 1: The Culinary Professional, 9th edn., New York: John Wiley & Sons Inc., 2011, 44-68. |
| 6 | USE OF PLATING TOOLS: Steps Required for Perfect Plating Visual Thinking Taste and Flavor Profile | Andrew Dornenburg ve Karen Page, “Culinary Artistry”, Chap. 4: Composing a Dish, 1st edn., USA: John Wiley & Sons Inc., 1996, 62-88. |
| 7 | FOAM, EMULSIONS AND GELS: Foam, Emulsion, Gel, Collioids and Suspension Gelatinization, Coagulation, Gelling Agents Agar Agar | Herve This, “Kitchen Mysteries”, Chap. 5: Gels, Jellies, Aspics, 1st edn., USA: Columbia University Press Inc., 2007, 34-44. Ferran Adria, “A day at El Bulli”, 1st edn., New York: Phaidon Press Limited, 2008, 240-464. |
| 8 | Midterm Exam | |
| 9 | PHYSICAL AND CHEMICAL REACTIONS: Fats and Oils, Crystallization, Heat Reaction, Acid and Base, Oxidation, Reductions | Sarah R. Labensky, Alan M. Haus ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, Chap. 10: Principles of Cooking, 5th edn., USA: Pearson Education International, 2015, 173-178. |
| 10 | DESIGN STUDIES: Cold and Hot Plate Designs | Sarah R. Labensky, Alan M. Hause ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, Chap. 36: Plate Presentation, 5th edn., USA: Pearson Education International, 2015, 1095-1104. |
| 11 | USAGE OF DECORATIVE PRODUCTS AND SAUCES: Fresh Herbs, Flowers, Micro-Sprouts Choux Dough, Tuile Making, Decoration Dough Usage Main Sauces, Derivative Sauces, Reduction Sauces, Glaze Sauces Use of Sauce on Salty and Dough Products Dessert Sauces | The Culinary Institute of America, “The Professional Chef”, Part 3: Tools and Ingredients in the Professional Kitchen, 9th edn., New York: John Wiley & Sons Inc., 2011, 147-171. |
| 12 | ART OF PLATE PRESENTATION: Classic Plating Models Free Style Models Landscape Model Sauce Drawing: Drawing Lines, Circles, and Triangles | Sarah R. Labensky, Alan M. Hause ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, Chap. 36: Plate Presentation, 5th edn., USA: Pearson Education International, 2015, 1095-1110. |
| 13 | DESSERT PLATE PRESENTATION AND DECONSTRUCTED PLATE DESIGN | Sarah R. Labensky, Alan M. Hause ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, Chap. 36: Plate Presentation, 5th edn., USA: Pearson Education International, 2015, 1103-1106. |
| 14 | SOUS VIDE COOKING TECHNIQUE | Nathan Myhrvold, Chris Young ve Maxime Bilet, “Modernist Cuisine: The Art and Science of Cooking”, 1st edn., Köln: Taschen Verlag, 2011, 192-267. |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Department of Gastronomy and Culinary Arts, IEU. Art, Design & Gastronomy. School of Applied Management Sciences, 2017. | |
| Suggested Readings/Materials |
|
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 30 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 30 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 2 | 60 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 1 | 16 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 4 | |
| Study Hours Out of Class | 14 | 1 | 14 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 1 | 24 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| Final Exams | 1 | 32 | |
| Total | 150 |
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts | X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | |||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member | |||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. | |||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts | |||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | X | ||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach | |||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) | |||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | |||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
