| Course Name | American Cuisines |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 426 | 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 | This course is designed to develop students' ability to showcase individual dishes and specific local techniques from American countries in North and South American cuisine styles. In the course, the historical and cultural elements of different regions of America are discussed in gastronomic terms, with reference to the elements of regional American dishes. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course develops students' ability to showcase individual dishes and specific local techniques from American countries in North and South American cuisine styles. In the course, the historical and cultural elements of different regions of America are discussed in gastronomic terms, with reference to the elements of regional American dishes. |
| 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 | North American Cuisines I - New England and the Mid-Atlantic States | Michael F. Nenes, “American Regional Cuisine”, The Cuisine of New England, p. 1-42; The Cuisine of the Mid-Atlantic States, p. 43-90, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. |
| 3 | North American Cuisines II - Southern States, Florida, Cajun and Creole | Michael F. Nenes, “American Regional Cuisine”, The Cuisine of the South, p. 91-136; Floribbean Cuisine, p. 137-180; Cajun and Creole Cuisine, p. 181-230, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. |
| 4 | North American Cuisines III - The Central Plains | Michael F. Nenes, “American Regional Cuisine”, The Cuisine of the Central Plains, p. 231-282, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. |
| 5 | North American Cuisines IV - California and Hawaii | Michael F. Nenes, “American Regional Cuisine”, The Cuisine of California, p. 385-432; The Cuisine of Hawai, p. 475-530, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. |
| 6 | Application: North American Cuisines V - Mexico | Michael F. Nenes, “International Cuisine”, Mexico, p. 1-48, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. |
| 7 | Midterm Exam I | |
| 8 | Ramadan Feast Holiday | |
| 9 | Central American Cuisines I - El Salvador, Guatemala, Nicaragua | McDonald, Michael R. “Food Culture around the World: Food Culture in Central America”, 1st edn. London: Bloomsbury Publishing, 2009. |
| 10 | Central American Cuisines II - Panama, Costa Rica, Honduras | McDonald, Michael R. “Food Culture around the World: Food Culture in Central America”, 1st edn. London: Bloomsbury Publishing, 2009. |
| 11 | South American Cuisines I - Ecuador, Columbia, Venezuela | Michael F. Nenes, “International Cuisine”, South America, p. 49-105, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. / Jeremy MacVeigh, International Cuisine”, Chapter 14: South American Cuisine, p. 353-378, 1st edn., New York: Delmar, Cengage Learning, 2009. |
| 12 | South American Cuisines II - Peru, Bolivia, Paraguay and Chile | Michael F. Nenes, “International Cuisine”, South America, p. 49-105, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. / Jeremy MacVeigh, International Cuisine”, Chapter 14: South American Cuisine, p. 353-378, 1st edn., New York: Delmar, Cengage Learning, 2009. |
| 13 | South American Cuisines III - Argentina and Uruguay / Midterm Exam II | Michael F. Nenes, “International Cuisine”, South America, p. 49-105, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. / Jeremy MacVeigh, International Cuisine”, Chapter 14: South American Cuisine, p. 353-378, 1st edn., New York: Delmar, Cengage Learning, 2009. |
| 14 | Caribbean Cuisines - Jamaica, Cuba, Puerto Rico | Michael F. Nenes, “International Cuisine”, The Caribbean, p. 106-147, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. / Jeremy MacVeigh, “International Cuisine”, Chapter 12: Caribbean Cuisine, p. 301-324, 1st edn., New York: Delmar, Cengage Learning, 2009. |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Lecture notes, slides and recipes Michael F. Nenes, “American Regional Cuisine”, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. ISBN: 978-0-471-68294-3 Michael F. Nenes, “International Cuisine”, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. ISBN: 978-0-470-05240-2 Jeremy MacVeigh, “International Cuisine”, 1st edn., New York: Delmar, Cengage Learning, 2009. ISBN: 978-1-418-04965-2 McDonald, Michael R. “Food Culture around the World: Food Culture in Central America”, 1st edn. London: Bloomsbury Publishing, 2009. ISBN: 978-0-313-34767-2 |
| Suggested Readings/Materials | David Gelb, Brian McGinn (Creators), & Daniel Milder, Tamara Rosenfeld, Suzy Beck, Mariano Carranza (Directors), “Street Food: USA”, Netflix, 2022. https://www.netflix.com/tr/title/81249665 David Gelb, Brian McGinn (Creators), & Daniel Milder, Tamara Rosenfeld (Directors), “Street Food: Latin America”, Netflix, 2020. https://www.netflix.com/tr/title/81249660 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 40 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 2 | 30 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 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 | 3 | 42 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 2 | 14 | |
| Final Exams | 1 | 16 | |
| 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 | |||||
| 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
