| Course Name | European Cuisine |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 325 | Fall/Spring | 2 | 2 | 3 | 5 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | face to face | |||||
| 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 introduce students to the cuisines of different regions of Europe and to have them apply the local foods representing these cuisines in accordance with the nutritional principles and to demonstrate their original presentations. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course is comprised of information about the structures of European cuisines and gives information about the local European products and practices that improve skills of preparing European menus. It includes the historical and cultural elements of different regions as well as the food presentations of those elements of Europe. |
| 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 | Western European Cuisines I: British Isles | MacVeigh, J. “International Cuisine”, Chap. 6, Cuisines of the British Isles, 1st edn., New York: Delmar, Cengage Learning, 2009. |
| 3 | Western European Cuisines II-III: France | MacVeigh, J. “International Cuisine”, Chap. 5, French Cuisine, 1st edn., New York: Delmar, Cengage Learning, 2009. |
| 4 | Western European Cuisines II-III: France | MacVeigh, J. “International Cuisine”, Chap. 5, French Cuisine, 1st edn., New York: Delmar, Cengage Learning, 2009. |
| 5 | Western European Cuisines IV: Netherlands and Belgium | Wight, E. “Dutch Feast”, 1st edn., Vancouver: Arsenal Pulp Press, 2017. Luck, B. “Belgian Cuisine”, 1st edn., Paderborn: Salzwasser-Verlag, 2009. |
| 6 | Eastern European Cuisines: Russia and Baltic Region | MacVeigh, J. “International Cuisine”, Chap. 9, Russian Cuisine, 1st edn., New York: Delmar, Cengage Learning, 2009. Lauta, S. J. “Estonia, Latvia and Lithuania”, 1st edn., Leicester: Lorenz Books, 2009. |
| 7 | Central European Cuisines I: Germany and Austria | MacVeigh, J. “International Cuisine”, Chap. 7, German Cuisine, 1st edn., New York: Delmar, Cengage Learning, 2009. |
| 8 | Southern European Cuisines I: Spain and Portugal | MacVeigh, J. “International Cuisine”, Chap. 10, Iberian Cuisine, 1st edn., New York: Delmar, Cengage Learning, 2009. |
| 9 | Southern European Cuisines II-III: Italy | MacVeigh, J. “International Cuisine”, Chap. 4, Italian Cuisine, 1st edn., New York: Delmar, Cengage Learning, 2009. |
| 10 | Southern European Cuisines II-III: Italy | MacVeigh, J. “International Cuisine”, Chap. 4, Italian Cuisine, 1st edn., New York: Delmar, Cengage Learning, 2009. |
| 11 | Midterm Exam | |
| 12 | Homework Submission and Presentations | |
| 13 | Central European Cuisines II: Poland, Czechia and Hungary | MacVeigh, J. “International Cuisine”, Chap. 3, Eastern European Cuisine, 1st edn., New York: Delmar, Cengage Learning, 2009. |
| 14 | Semester review | |
| 15 | Semester review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Lauta, S. J. “Estonia, Latvia and Lithuania”, 1st edn., Leicester: Lorenz Books, 2009. ISBN-13: 978-1903141663 Luck, B. “Belgian Cuisine”, 1st edn., Paderborn: Salzwasser-Verlag, 2009. ISBN-13: 978-3861951209 MacVeigh, J. “International Cuisine”, 1st edn., New York: Delmar, Cengage Learning, 2009. ISBN-13: 978-1418049652 Wight, E. “Dutch Feast”, 1st edn., Vancouver: Arsenal Pulp Press, 2017. ISBN-13: 978-1551526874 |
| Suggested Readings/Materials | Nenes, M. F. “International Cuisine”, 1st edn., New Jersey: Hoboken, John Wiley & Sons, Inc., 2009. ISBN-13: 978-0-470-41076-9 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 40 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 15 |
| Presentation / Jury | 1 | 5 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 15 |
| Final Exam | 1 | 25 |
| Total |
| Weighting of Semester Activities on the Final Grade | 4 | 75 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 25 |
| 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 | 2 | |
| Study Hours Out of Class | 14 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 20 | |
| Presentation / Jury | 1 | 10 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 16 | |
| Final Exams | 1 | 12 | |
| 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 | X | ||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 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. | |||||
| 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
