Course Name | Professional Skills Laboratory I |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 301 | Fall | 2 | 6 | 5 | 6 |
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 develop the students' ability to present plates by preparing menus from world cuisines with appropriate cooking techniques. |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | In this course, students are taught the basic food service and the importance of teamwork in a professional kitchen environment. Within the scope of the course, students are provided to apply recipes, prepare for presentations and serve them to guests within the specified time. |
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 | Theoretical: Staff Qualifications, Skills, and Knowledge / Application: Puree Soups, Dry Cooking Techniques (Pan-Frying), Pies and Tarts, Straight Dough Breads | Cousins, J., Lillicrap, D., & Weekes, S. “Food and Beverage Service”, Chap. 2: Staff Attributes, Skills and Knowledge, p. 27-54, 9th edn., London: Hodder Education, 2014. / Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 7: Lean Yeast Doughs-Straight Doughs, p. 117-154; Chap. 15: Tarts and Special Pastries, p. 349-372; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
3 | Theoretical: Table Preparation for Service - Service Equipment / Application: Puree Soups, Sous Vide Cooking Technique, Souffles and Dessert Sauces, Straight Dough Breads | Kotschevar, L. H., Luciani, V. “Presenting Service: The Ultimate Guide for Foodservice Professional”, Chap. 7: Classic Service Styles, p. 110-125, 2nd edn., Hoboken: John Wiley & Sons Inc., 2007. / Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 7: Lean Yeast Doughs-Straight Doughs, p. 117-154; Chap. 19: Custards, Puddings, Mousses, and Souffles, p. 511-544; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
4 | Theoretical: Service Techniques / Application: Clear Soups, Choux Pastry, Dry Cooking Techniques (Roasting), Custards and Puddings | Kotschevar, L. H., Luciani, V. “Presenting Service: The Ultimate Guide for Foodservice Professional”, Chap. 7: Classic Service Styles, p. 110-125, 2nd edn., Hoboken: John Wiley & Sons Inc., 2007. / Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 7: Lean Yeast Doughs-Straight Doughs, p. 117-154; Chap. 14: Pastry Basics, p. 313-351; Chap. 19: Custards, Puddings, Mousses, and Souffles, p. 511-544; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
5 | Theoretical: Sabores de Sefarad Event / Application: Sabores de Sefarad Event | Zafra, J. “Sabores de Sefarad: Los Secretos de la Gastronomia Judeoespanola”, p. 65-190, 3rd edn., Spain: Red de Juderias de Espana, 2021. |
6 | Theoretical: Factors Defining a Menu and Principles of Menu Item Selection / Application: Atatürk's Favorite Dishes | Traster, D. “Foundations of Menu Planning”, Chap. 1: Factors that Define a Menu, p. 1-11; Chap. 3: Menu Styles and Headings-Traditional Basics, p. 31-51, 2nd edn., New York: Pearson, 2018. |
7 | Theoretical: Traditional Menu Headings - Lunch and Dinner Menus / Application: Puree Soups, Moist Cooking Techniques (Boiling), Custards and Puddings, Sponge Breads | Traster, D. “Foundations of Menu Planning”, Chap. 3: Menu Styles and Headings-Traditional Basics, p. 31-51, 2nd edn., New York: Pearson, 2018. / Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 8: Lean Yeast Doughs-Sponges, Pre-Ferments, and Sourdoughs, p. 164-182; Chap. 19: Custards, Puddings, Mousses, and Souffles, p. 511-544; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
8 | Theoretical: Types of Menus / Application: Cream Soups, Combined Cooking Techniques (Braising), Fritters, Straight Dough Breads | Cousins, J., Lillicrap, D., & Weekes, S. “Food and Beverage Service”, Chap. 4: The Menu, Menu Knowledge and Accompaniments, p. 90-127, 9th edn., London: Hodder Education, 2014. / Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 7: Lean Yeast Doughs-Straight Doughs, p. 117-154; Chap. 11: Doughnuts, Fritters, Pancakes, and Waffles, p. 232-253; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
9 | Theoretical: Standardized Recipes / Application: Puree Soups, Moist Cooking Techniques (Poaching), Cakes and Dessert Sauces, Sponge Breads | Traster, D. “Foundations of Menu Planning”, Chap. 6: Standardized Recipes and Recipe Costing, p. 122-138, 2nd edn., New York: Pearson, 2018. / Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 8: Lean Yeast Doughs-Sponges, Pre-Ferments, and Sourdoughs, p. 164-182; Chap. 16: Cake Mixing and Baking, p. 392-416; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
10 | Theoretical: Menu Pricing / Application: Puree Soups, Salads, Dry Cooking Techniques (Shallow Frying), Puff Pastry Desserts | Traster, D. “Foundations of Menu Planning”, Chap. 6: Standardized Recipes and Recipe Costing, p. 122-138, 2nd edn., New York: Pearson, 2018. / Gisslen, W. “Professional Cooking”, Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450; Chap. 21: Salad Dressings and Salads, p. 657-714, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 14: Pastry Basics, p. 313-351, 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
11 | Midterm Exam | |
12 | Application: Specialty and National Soups, Starters, Combined Cooking Techniques (Stewing), Fruit Desserts / Project Submission | Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450; Chap. 28: Pates, Terrines and Other Cold Foods, p. 849-876, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 21: Fruit Desserts, p. 578-606, 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
13 | Application: Cream Soups, Dry Baking Techniques (Baking), Mousses, Quick Breads | Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 10: Quick Breads, p. 216-231; Chap. 19: Custards, Puddings, Mousses, and Souffles, p. 511-544; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
14 | Review of the semester | |
15 | Review of the Semester | |
16 | Final Exam |
Course Notes/Textbooks | Lecture notes, slides and recipes Cousins, J., Lillicrap, D., & Weekes, S. “Food and Beverage Service”, 9th edn., London: Hodder Education, 2014. ISBN: 978-1-471-80795-4 Gisslen, W. “Professional Baking”, 7th edn., Hoboken: John Wiley & Sons Inc., 2017. ISBN: 978-1-119-14844-9 Gisslen, W. “Professional Cooking”, 8th edn., New York: John Wiley & Sons Inc, 2015. ISBN-13: 978-1-118-63672-5 Kotschevar, Lendal H., & Luciani, V. “Presenting Service: The Ultimate Guide for the Foodservice Professional”, 2nd edn., Hoboken, New Jersey: John Wiley & Sons Inc, 2007. ISBN-13: 978-0-471-47578 Traster, D. “Foundations of Menu Planning”, 2nd edn., New York: Pearson, 2017. ISBN-13: 978-0-13-448447-1 |
Suggested Readings/Materials |
|
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | 1 | 40 |
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | ||
Project | 1 | 10 |
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 20 |
Final Exam | 1 | 30 |
Total |
Weighting of Semester Activities on the Final Grade | 3 | 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 | 2 | 32 |
Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 6 | |
Study Hours Out of Class | 14 | 1 | 14 |
Field Work | |||
Quizzes / Studio Critiques | |||
Portfolio | |||
Homework / Assignments | |||
Presentation / Jury | |||
Project | 1 | 16 | |
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 12 | |
Final Exams | 1 | 10 | |
Total | 180 |
# | 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 | X | ||||
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 | X | ||||
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