| Course Name | Olive, Olive Oil and Culinary Culture |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 221 | Fall/Spring | 3 | 0 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | Blended | |||||
| Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
| Course Coordinator | ||||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to impart knowledge about olives and olive oil - the history, major producing countries, economic impact, cultural relevance, and non-culinary usage, as well as distinguishing defective olives and olive oil from high quality products. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course covers olive and olive oil - history, agriculture, economy, trade, use and tasting of olive oil and table olives, place of olive in art and culture. The main focus of the course is to enhance useful information to students and equip them with the necessary skill to distinguish the difference between defected and highly qualified table olives and olive oil. |
| Related Sustainable Development Goals |   |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to the course | |
| 2 | History and Geography of Olive and Olive Oil | Claudio Peri, “The Extra Virgin Olive Oil Handbook”, Chap.1, The Product, (Wiley,2014), 1-11 |
| 3 | Producer Countries of Olive and Olive Oil | Claudio Peri, “The Extra Virgin Olive Oil Handbook”, Chap.1, The Product, (Wiley,2014), 1-11 |
| 4 | Economy and Consumption of Olive Oil | Claudio Peri, “The Extra Virgin Olive Oil Handbook”, Chap.5, Olive Tree Cultivars, (Wiley,2014), 59-65 |
| 5 | Economy and Consumption of Table Olives | Claudio Peri, “The Extra Virgin Olive Oil Handbook”, Chap.5, Olive Tree Cultivars, (Wiley,2014), 59-65 |
| 6 | Agriculture of Olives, Turkish Olive Law | Claudio Peri, “The Extra Virgin Olive Oil Handbook”, Chap.2, Virgin Olive Oil: Definition And Standards, (Wiley,2014), 1-19 |
| 7 | Production, Storage and Marketing of Olive and Olive Oil | Claudio Peri, “The Extra Virgin Olive Oil Handbook”, Chap.9, Olive Handling, Storage And Transportation, (Wiley,2014), 107-109 |
| 8 | Midterm | |
| 9 | Quality Criterion and Classification of Olive Oil | Claudio Peri, “The Extra Virgin Olive Oil Handbook”, Chap.2, Virgin Olive Oil: Definition And Standards, (Wiley,2014), 1-19 |
| 10 | Health Benefits and Antioxidants of Olive and Olive Oil | Claudio Peri, “The Extra Virgin Olive Oil Handbook”, Chap.3, The Composition And Nutritional Properties Of Exstra-Virgin Olive Oil, (Wiley,2014), 21-32 |
| 11 | Seminar - Olive Oil & Health | |
| 12 | Sensory Analysis of Olive Oil | Claudio Peri, “The Extra Virgin Olive Oil Handbook”, Chap.4, The Sensory Quaility Of Extra-Virgin Oil, (Wiley,2014), 35-49 |
| 13 | Production of Table Olives - Sensory Analysis of Table Olives | Claudio Peri, “The Extra Virgin Olive Oil Handbook”, Chap.4, The Sensory Quaility Of Extra-Virgin Oil, (Wiley,2014), 35-49 |
| 14 | Olive in Art and Culture | Claudio Peri, “The Extra Virgin Olive Oil Handbook”, Chap.24, The Culinary Uses Of Extra-Virgin Oil, (Wiley,2014), 321-337 |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Claudio Peri, “The Extra Virgin Olive Oil Handbook”, Wiley, 2014, ISBN: 978-1-118-46045- 0 |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 20 |
| Presentation / Jury | ||
| Project | 1 | 20 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 4 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 14 | 1 | 14 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 2 | 8 | |
| Presentation / Jury | |||
| Project | 1 | 20 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 10 | |
| Final Exams | 1 | 12 | |
| Total | 120 |
| # | 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 | X | ||||
| 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. | X | ||||
| 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 | X | ||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively | |||||
| 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
