Course Name | Classical European Cuisine |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 462 | 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 acquire information about the preparation and presentation of the recipes and menus of Traditional European Cuisine in accordance with nutritional principles; It is the evaluation of the factors that affect the traditional European cuisine culture. |
Learning Outcomes | The students who succeeded in this course;
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Course Description | In this course, the general structure of European cuisines, materials used in these kitchens and cooking methods will be shown. In the course, different recipes, presentations and techniques used in European cuisine will also be covered. Students will be taught how the historical and cultural elements of the European countries are reflected in the cuisine culture. |
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 course | |
2 | The History of the Classical European Cuisine I | K. Kenehan, “European Cuisine: The Best in European Food”, (R & R Publishing, R&R Publications Pty, Limited, 2005) 10-35 |
3 | The History of the Classical European Cuisine II | K. Kenehan, “European Cuisine: The Best in European Food”, (R & R Publishing, R&R Publications Pty, Limited, 2005) 35-45 |
4 | Northern French Cuisine: Paris, Nantes, Bordeaux, Alsace, Normandie | K. Kenehan, “European Cuisine: The Best in European Food”, R & R Publishing, R&R Publications Pty, Limited) 45-55 M. F. Nenes, “International Cuisine”, (Wiley, 2009), 640-645 S. Reynaud “Ripailles Traditional French Cuisine” (Murdoch Books, 2008), 20-50. |
5 | Southern French Cuisine: Province, Marseille, Cote d'Azur | K. Kenehan, “European Cuisine: The Best in European Food”, R & R Publishing, R&R Publications Pty, Limited) 55-75 M. F. Nenes, “International Cuisine”, (Wiley, 2009), 50-75 |
6 | Northern Italian Cuisine: Lombardia, Veneto,Emilia-Romagna, Trentino | K. Kenehan, “European Cuisine: The Best in European Food”, (R & R Publishing, R&R Publications Pty, Limited, 2005) 75-83 M. F. Nenes, “International Cuisine”, (Wiley, 2009), 75-90 |
7 | Southern Italian Cuisine: Toscana, Calabria, Puglia | K. Kenehan, “European Cuisine: The Best in European Food”, (R & R Publishing, R&R Publications Pty, Limited, 2005) 85-95 M. F. Nenes, “International Cuisine”, (Wiley, 2009), 90-110 |
8 | Midterm | |
9 | Spanish Cuisine: Catalonia Region | The Editors at American Test Kitchen, “The Complete Mediterranean Cookbook”, (America's Test Kitchen, 2016),100-110. |
10 | Spanish Cuisine: Basque Region | The Editors at American Test Kitchen, “The Complete Mediterranean Cookbook”, (America's Test Kitchen, 2016),110-120. |
11 | Northern European Cuisine | A. Mosesson “Swedish Food and Cooking”, (Aquamarine, 2012), 35-75; L. Well, “Danish Food Recipes”,(Lulu Press, 2015), 50-68. |
12 | Nordic Cuisine: Sweden, Finland, Norway, Denmark | K. Kenehan, “European Cuisine: The Best in European Food”, (R & R Publishing, R&R Publications Pty, Limited, 2005) 120-137 |
13 | Greek Cuisine | K. Kenehan, “European Cuisine: The Best in European Food”, (R & R Publishing, R&R Publications Pty, Limited, 2005) 160-172 The Editors at American Test Kitchen, “The Complete Mediterranean Cookbook”, (America's Test Kitchen, 2016),300-320. |
14 | Eastern European Cuisine | K. Kenehan, “European Cuisine: The Best in European Food”, (R & R Publishing, R&R Publications Pty, Limited, 2005) 160-172 |
15 | Course Review | |
16 | Final Exam |
Course Notes/Textbooks |
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Suggested Readings/Materials |
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Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application | 1 | 20 |
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | 1 | 10 |
Presentation / Jury | ||
Project | 1 | 15 |
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 20 |
Final Exam | 1 | 35 |
Total |
Weighting of Semester Activities on the Final Grade | 4 | 65 |
Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
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 | |||
Portfolio | |||
Homework / Assignments | 1 | 10 | |
Presentation / Jury | |||
Project | 1 | 20 | |
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 13 | |
Final Exams | 1 | 15 | |
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 | 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 | 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 | |||||
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