| Course Name | Charcuterie |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 423 | Fall/Spring | 2 | 2 | 3 | 5 |
| 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 develop the skills of producing, presenting and safety of charcuterie products and practices of different techniques of processing charcuterie. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course is a general introduction to charcuterie, and develops the skills of production and presentation techniques while inferring different types of charcuterie products from different parts of the world. |
| 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 | Types of charcuterie products | John Kowalsky, “The Art of Charcuterie” chap.1-2, 2nd edn (The Culinary Institute of America, 2010) 20-35 |
| 3 | Charcuterie techniques Practice 1 | Kowalski John, “The Art of Charcuterie” chap.1-2, 2nd edn (The Culinary Institute of America, 2010) 40-50 |
| 4 | Food parings of charcuterie Practice 2 Quiz | Michael Ruhlman, “Charcuterie: The Craft of Salting, Smoking, and Curing” 2nd edn (W. W. Norton & Company 2005) 20-40 |
| 5 | Safety and Storage of charcuterie Practice 3 | Jack Sleight, “Complete Sausage Cookbook” 1st edn ( Stackpole Books 1995) 10 -25 |
| 6 | Equipments Practice 4 | Jacques Brewery, “Chef’s guide for Charcuterie” chap.1, 1st edn (CRC Press Taylor & Francis Group) 15-26 |
| 7 | Preparing menu of charcuterie Practice 5 | Jacques Brewery, “Chef’s guide for Charcuterie” chap.1, 1st edn (CRC Press Taylor & Francis Group) 1-10 |
| 8 | Midterm Exam | |
| 9 | Italian cured meats Practice 6 | Kowalski John, “The Art of Charcuterie” chap.1-2, 2nd edn (The Culinary Institute of America, 2010) 60-70 |
| 10 | French cured meats Practice 7 | Kowalski John, “The Art of Charcuterie” chap.1-2, 2nd edn (The Culinary Institute of America, 2010) 35-42 |
| 11 | Spanish cured meats Practice 8 Quiz | Michael Ruhlman, “Charcuterie: The Craft of Salting, Smoking, and Curing” 2nd edn (W. W. Norton & Company 2005) 65-80 |
| 12 | American charcuterie Practice 9 | Michael Ruhlman, “Charcuterie: The Craft of Salting, Smoking, and Curing” 2nd edn (W. W. Norton & Company 2005) 32-54 |
| 13 | Turkish charcuterie Practice 10 | Jacques Brewery, “Chef’s guide for Charcuterie” chap.1, 1st edn (CRC Press Taylor & Francis Group) 30-40 |
| 14 | Cooking techniques of charcuterie Project submission | Kowalski John, “The Art of Charcuterie” chap.1-2, 2nd edn (The Culinary Institute of America, 2010) 75-88 |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks |
|
| Suggested Readings/Materials | The Ethical Meat Hand Book, Meredith Leigh, 1st edn. ISBN 978-1-55092-603-3 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 25 |
| Field Work | ||
| Quizzes / Studio Critiques | 2 | 10 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 15 |
| 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 | 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 | 2 | 6 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 1 | 22 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 10 | |
| Final Exams | 1 | 14 | |
| 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 | |||||
| 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 | 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 | |||||
| 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
