| Course Name | Professional Skills Laboratory - III |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 413 | Fall | 2 | 6 | 5 | 6 |
| Prerequisites |
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| 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 | Course Objectives The aim of this course is to enable students to comprehend advanced culi nary techniques and to reinforce these techniques with professional kitchen service. Students taking the course learn to work and serve food in accordance with the style and coordination of a chef. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | In this course, the rules and methods of professional kitchen service are taught in practice. The students also develop their skills in preparing, plating and presenting food depending on the chef’s style. |
| Related Sustainable Development Goals | |
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| 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 | Chef restaurants vs. Traditional restaurants | The Culinary Institute of America, “The Professional Chef”, Part 2: World Cuisines, 9th edn., New York: John Wiley & Sons Inc., 2011, 37-103. |
| 3 | Chef restaurants from different continents: Europe | The Culinary Institute of America, “The Professional Chef”, Part 2: World Cuisines, 9th edn., New York: John Wiley & Sons Inc., 2011, 37-103. |
| 4 | Chef restaurants from different continents: Asia | The Culinary Institute of America, “The Professional Chef”, Part 2: World Cuisines, 9th edn., New York: John Wiley & Sons Inc., 2011, 37-103. |
| 5 | Chef restaurants from different continents: America | The Culinary Institute of America, “The Professional Chef”, Part 2: World Cuisines, 9th edn., New York: John Wiley & Sons Inc., 2011, 37-103. |
| 6 | Turkish chefs and their restaurants | Dağdeviren, M. “The Turkish Cookbook”, 1st Edition., Phaidon. 2019, 15-35 |
| 7 | Midterm Exam | |
| 8 | Turkish chefs and their restaurants | Dale D., Sivrioğlu S., “Anatolia: Adventures in Turkish Cooking” Murdoch Books, 2019, 30-50 |
| 9 | Molecular gastronomy practices from chefs | Herve This, “Molecular gastronomy: Exploring the science of flavor, Part 4: A Cuisine for Tomorrow, 1st edn., New York: Columbia University Press, 2006, 282-356 |
| 10 | Molecular gastronomy practices from chefs | Herve This, “Molecular gastronomy: Exploring the science of flavor, Part 4: A Cuisine for Tomorrow, 1st edn., New York: Columbia University Press, 2006, 282-356 |
| 11 | Molecular gastronomy practices from chefs | Herve This, “Molecular gastronomy: Exploring the science of flavor, Part 4: A Cuisine for Tomorrow, 1st edn., New York: Columbia University Press, 2006, 282-356 |
| 12 | Food flavor and aroma parings | Nathan Myhryold, Chris Young ve Maxime Bilet, “Modernist Cuisine: The Art and Science of Cooking”, 1st edn. Bellevue, WA: The Cooking Lab, 2011, 192-267. |
| 13 | Food flavor and aroma parings | Nathan Myhryold, Chris Young ve Maxime Bilet, “Modernist Cuisine: The Art and Science of Cooking”, 1st edn. Bellevue, WA: The Cooking Lab, 2011, 192-267. |
| 14 | Project presentations | |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | The Culinary Institute of America, The Professional Chef, New York: John Wiley & Sons Inc., 2006. ISBN: 978-0-764-55734-7
Musa Dağdeviren. “The Turkish Cookbook”, 1st Edition., Phaidon. 2019, ISBN: 9780714878157
David Dale, Somer Sivrioğlu, “Anatolia: Adventures in Turkish Cooking” Murdoch Books, 2019 ISBN: 978-1743360491 Herve This, “Molecular gastronomy: Exploring the science of flavor, Part 4: A Cuisine for Tomorrow, New York: Columbia University Press, 2006 ISBN: 978-0-231-13313-5
Nathan Myhryold, Chris Young ve Maxime Bilet, “Modernist Cuisine: The Art and Science of Cooking”, 1st edn. Bellevue, WA: The Cooking Lab, 2011. ISBN: 978-0-982-76100-7 |
| Suggested Readings/Materials | J. Dixon, H.J. Braun ve J.H. Crouch, “Overview: Transitioning Wheat Research to Serve the Future Needs of the Developing World”, Mexico: CIMMYT, 2009, 1-25. http://hdl.handle.net/10883/3978 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 30 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 10 |
| 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 | 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 | 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 | 1 | 8 | |
| Presentation / Jury | |||
| Project | 1 | 12 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 8 | |
| 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 | |||||
| 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
