| Course Name | Vegeterian Cuisine |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 326 | Fall/Spring | 2 | 2 | 3 | 4 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| 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 teach the preparation and presentation of menus in vegetarian cuisines based on the nutrition principles. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In this course, the general structure and history of vegetarian cuisines are covered. Students learn and practice the ingredients used in vegetarian cuisines and applications to develop food preparation skills with these ingredients. |
| Related Sustainable Development Goals |  |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to course | |
| 2 | What is vegetarianism? Understanding vegetarianism | Vegetarian Cookbook for Beginners: The Essential Vegetarian Cookbook to Get Started, Rockridge Press, 2013, 11-18. Brooks, Jessica. Vegan Diet For Beginners: 50 Delicious Recipes And Eight Weeks of Diet Plans (Vegan and Vegetarian), chap. 1, Understanding Veganism, 2015, 13-19. |
| 3 | What is Vegan Diet? Understanding veganism | Vegetarian Cookbook for Beginners: The Essential Vegetarian Cookbook to Get Started, Rockridge Press, 2013, 11-18. Brooks, Jessica. Vegan Diet For Beginners: 50 Delicious Recipes And Eight Weeks of Diet Plans (Vegan and Vegetarian), chap. 1, Understanding Veganism, 2015, 13-19. |
| 4 | Vegan Lifestyle | Norris, Jack and Messina, Virginia. Vegan for Life: Everything You Need to Know to Be Healthy and Fit on a Plant-Based Diet, 2011, 1-27. |
| 5 | Raw Food | Dina, Karin and Dina, Rick. “The Raw Food Nutrition Handbook: An Essential Guide to Understanding Raw Food Diets”, chap.1, What is Raw?, 2015, 1-9. |
| 6 | Breakfast | Healthy Cookbook for Two: 175 Simple, Delicious Recipes to Enjoy Cooking for Two, 2014, Rockridge Press, 101-115. |
| 7 | Salads | Oakley, Gaz and Smith, Simon. Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan, 2018, 56-72, 79-97. |
| 8 | Soups | Oakley, Gaz and Smith, Simon. Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan, 2018, 56-72, 79-97. |
| 9 | Midterm | |
| 10 | Burgers and Wraps | Oakley, Gaz and Smith, Simon. Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan, 2018, 100-118. |
| 11 | Main courses - 1 | Jeanne, Lemlin. Main-Course Vegetarian Pleasures, 1995, 143-187 |
| 12 | Main courses - 2 | Jeanne, Lemlin. Main-Course Vegetarian Pleasures, 1995, 143-187 |
| 13 | Smoothies | Patalsky, Kathy. Healthy Happy Vegan Kitchen, 2015. |
| 14 | Desserts | Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan Gaz Oakley and Simon Smith, 2018, 182-210. |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks |
|
| Suggested Readings/Materials |
Author(s): Jack Norris, Virginia Messina Publisher: Da Capo Lifelong Books, Year: 2011 ISBN: 0738214930,9780738214931,9780738214979
Author(s): Dawn Jackson Blatner Publisher: McGraw-Hill, Year: 2008 ISBN: 9780071549578,0071549579 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 20 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 2 | 30 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | 1 | 50 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 50 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 50 |
| 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 | 1 | 14 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 2 | 12 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| Final Exams | 1 | 18 | |
| 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 | 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 | |||||
| 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
