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- General Description of the Institution
- Address of İzmir University of Economics
- Academic Authorities
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- List of Programs Offered
- General Admission Requirements
- General Registration Procedures
- ECTS Credit Allocation
- Grading
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- Internationalization
- Institutional ECTS Coordinator
- Departmental Erasmus Coordinators
- Degree Programs
- Culinary Arts and Management
- Qualification Awarded
- Level of Qualification
- Specific Admission Requirements
- Qualification Requirements and Regulations
- Recognition of Prior Learning
- Profile of the Program
- Program Outcomes
- Course & Program Outcomes Matrix
- Occupational Profiles of Graduates
- Access to Further Studies
- Program Structure
- Course Structure Diagram with Credits
- Exam Regulations & Assessment & Grading
- Graduation Requirements
- Mode of Study
- Program Director (or Equivalent)
- Evaluation Questionnaires
- Courses
- General Information For Students
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COURSE INTRODUCTION AND APPLICATION INFORMATION
cam.sams.ieu.edu.tr
| Course Name | |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| Fall |
| Prerequisites | None | |||||
| Course Language | ||||||
| Course Type | Required | |||||
| Course Level | - | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / Workshop | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | ||||||
| Course Objectives | |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description |
|
| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Required Materials |
| 1 | Introduction: Introduction to Lesson, Art, Design and Gastronomy, Back to Basics test | |
| 2 | Workshop: The Chef as an Artist, Practical lesson, Sauces and Pasta | |
| 3 | Workshop: Culinary Arts and Design Principles, Inspired dish, Gazpacho | |
| 4 | Workshop: Flavors Matching and Composing Food 1, Dessert fruits, Rice and Crepes | |
| 5 | Workshop: Flavors Matching and Composing Food 2, Canape's Sandwiches and savouries | |
| 6 | Workshop: Plate composition and Design 1, Pasta (Mushroom and Chicken ravioli) | |
| 7 | Workshop: Plate composition Design 2, Grilled Sea Bass, Fennel Sauce, Pommes Sautées | |
| 8 | Workshop: Plate composition and Design 3, Beef Carpaccio and Tartare | |
| 9 | Workshop: Mid Term Exam, Plate composition and Design 4 | |
| 10 | Workshop: Garnishing, Presentation and Service 1, Stuffed Chicken Breast | |
| 11 | Workshop: Garnishing, Presentation and Service 2, Double lamb cutlet-Beurre Ravigot | |
| 12 | Workshop: Food Styling 1 (ethnic cuisine), Burmese Seafood Curry, Steamed Rice | |
| 13 | Workshop: Food Styling 2 (ethnic cuisine), Nori / Sushi / Broths, garnishing | |
| 14 | Workshop: Composition and Design of a menu, Composition to Art, Saumon au Papillotte | |
| 15 | Workshop: Modernism / Street food vs Street Art, The rise of the humble Hamburger | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | Lecture handouts and product recipes from reference books. |
| Suggested Readings/Materials | • Practical Professional Cookery; R J Kaufman, Le Repertoire de la Cuisine; Louis Saulnier, Larousse Gastronomique; Hamlyn, Escoffier by Auguste Escoffier; Cracknell and Kaufman, Stocks, Sauces and Garnishes (Escoffier kitchen handbooks); Cracknell and Kaufman, Culinary Artistry (Hospitality); Andrew Dornunberg, Practical Cookery, 12th Ed. for NVQ and Apprenticeships; Foskett, Campbel and Paskins: Hodder Education, Professional Patisserie: For levels 2,3 and Professional Chefs; Neil Rippington |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | 16 | 20 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 6 | 20 |
| Presentation / Jury | 14 | 20 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 10 |
| Final Exam | 1 | 20 |
| Total |
| Weighting of Semester Activities on the Final Grade | 70 | |
| Weighting of End-of-Semester Activities on the Final Grade | 30 | |
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | |||
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 6 | 1 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 2 | |
| Final Exams | 1 | 2 | |
| Total | 58 |
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management | X | ||||
| 2 | Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts | X | ||||
| 3 | Carries best practices in terms of work and food security, safety and hygiene in food production | X | ||||
| 4 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
| 5 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
| 6 | Possesses visual thinking skils and effectively conveys visual concepts | X | ||||
| 7 | Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member | X | ||||
| 8 | Initiates culinary projects and can assume leadership for success | X | ||||
| 9 | Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning | X | ||||
| 10 | Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways | |||||
| 11 | Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data | X | ||||
| 12 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts | X | ||||
| 13 | Follows the developments in field and communicates with colleguages by fleuntly using a foreign language | X | ||||
| 14 | Speaks a second foreign language in intermediate level | X | ||||
| 15 | Effectively uses technological equipment related to the field | X | ||||
| 16 | Possesses ethical values in the field of Culinary Arts and Management | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest