| Course Name | Aegean Cuisine |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 406 | Spring | 1 | 4 | 3 | 4 |
| 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 describe Aegean cuisine and explain the local products by classifying them according to their territories. It aims to prepare and present the local dishes and products of the region by using the right cooking techniques. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course describes the Aegean cuisine culture and regional differences in the Aegean cuisine in a practical manner. Students are taught practices to improve food preparation skills with local ingredients unique to the Aegean. Historical and cultural elements unique to the Aegean cuisine and recipes compatible with these elements are applied and presented. |
| 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 Aegean cuisine | |
| 2 | Aegean herbs and garde manger practices | İzmir’in Lezzet Öyküsü (2018) 2.ed., Otlar - Sebzeler 1. cilt 83-89, 2. cilt 15-25 |
| 3 | Aegean herbs and hot dish practices | İzmir’in Lezzet Öyküsü (2018) 2.ed., Otlar - Sebzeler 1. cilt 83-89 2. cilt 35-65 |
| 4 | Aegean mezze techniques | Turkish Cuisine (2015) Editors: A. Bilgin, Ö. Samancı, Ministry of Culture and Tourism, Ankara, Chapter 5, p. 369-372 |
| 5 | Olive oil & ‘zeytinyağlılar’ | İzmir’in Lezzet Öyküsü (2018) 2.ed., 1. cilt 91-96 |
| 6 | Seafoods and main dishes | İzmir’in Lezzet Öyküsü (2018) 2.ed., 1. cilt 173-179 |
| 7 | Meat foods and hotpot techniques | İzmir’in Lezzet Öyküsü (2018) 2.ed., 1. cilt 169-172 |
| 8 | MIDTERM | |
| 9 | Offals | İzmir’in Lezzet Öyküsü (2018) 2.ed., 1. cilt 159-162 |
| 10 | Aegean pastry and bakery | İzmir’in Lezzet Öyküsü (2018) 2.ed., 2. cilt 121-129 |
| 11 | Desserts | İzmir’in Lezzet Öyküsü (2018) 2.ed., 2. cilt 133-151 |
| 12 | İzmir (Smyrnot) cuisine | İzmir’in Lezzet Öyküsü (2018) 2.ed., 1.cilt 142-170 |
| 13 | Jewish cuisine | İzmir Sefarad Mutfağı (2012) 1.ed., 14-50 |
| 14 | Levantine cuisine | Mutfak Tarihinin Levanten Tarifleri (2011) 1.ed. 25 - 60 |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks |
|
| Suggested Readings/Materials | Şavkay, T. (2000), Tatlı Kitap Türk ve Dünya Tatlıları, Şekerbank, ISBN 978-975-978-65-40 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 25 |
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 15 |
| Portfolio | ||
| Homework / Assignments | 2 | 10 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 5 | 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 | 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 | 1 | 5 | |
| Portfolio | |||
| Homework / Assignments | 2 | 3 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 6 | |
| Final Exams | 1 | 9 | |
| 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 | |||||
| 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
