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- Culinary Arts and Management
- Qualification Awarded
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- Specific Admission Requirements
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- Profile of the Program
- Program Outcomes
- Course & Program Outcomes Matrix
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- Course Structure Diagram with Credits
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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/Spring |
| Prerequisites | None | |||||
| Course Language | ||||||
| Course Type | Elective | |||||
| Course Level | - | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Required Materials |
| 1 | Introduction to Sugarcraf Techniques Introduction of equipments and materials and their usage | |
| 2 | Making of Fondat-Making Fondat from Marshmallow Making and coloring of Fondat. | |
| 3 | Cookie making, Decoration Techniques Gingerbread cookies, Sugar Cookie, Royal Icing | |
| 4 | Cupcake Making, Filling and Decoration Techniques Vanilla Cupcake, Cupcake with pumpkin and almond, Ganaj, Buttercream, Cheesefrosting | |
| 5 | Celebration Cake Making and its Techniques Sponge Cake, Fruitcake | |
| 6 | Celebration Cake Making and its Techniques Cocoa Sponge Cake, Chocolate Cake | |
| 7 | Cake decoration with Fondat Making of animal and human figures | |
| 8 | Mid-term | |
| 9 | Cake decoration with fondat Preparing dough for flowers and modeling | |
| 10 | Cake decoration with fondat and Styrofoam Cake Techniques Cake Coating, Cake Base Coating, Styrofoam Cake Coating Techniques Figure-Flower placement | |
| 11 | Chocolate making Techniques Tempering – Types of Truffles, Roche Chocolate types, Hot chocolate | |
| 12 | Chocolate Making and Decorating Techniques Tablet Chocolate, Chocolate fillings and decoration techniques | |
| 13 | Term End-Jury | |
| 14 | Review of the Semester | |
| 15 | Review of the Semester | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | Lecture handouts and product recipes from reference books. |
| Suggested Readings/Materials | • Ultimate Chocolate By Patricia Lousada – DK • Le Larousse du Chocolat : Recettes, Techniques et Tours de Main by Pierre Hermé • Hello Cupcake, Karen Tack Alan Richardson – Houghton Mifflin Company • Cupcakes From The Primrose Bakery By Martha Swift Lisa Thomas – Kyle Book • Cake and Cake Decorating By Angela Nilsen, Sara Maxwell, Janice Murfitt – Hermes House • More From Magnolia By Allaysa Torey – S&S • Pasta Yapımı By Emel Başdoğan - İnkılap • Çikolata Tarih Sanat Tutku By Nicolatte Negri Denis Buosi - İnkılap • Çikolata Büyülü Lezzet By Rosalba Gioffre Alessandro Peccini - GUINTI |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | 14 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 10 |
| Presentation / Jury | ||
| Project | 1 | 30 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 15 |
| Final Exam | 1 | 15 |
| Total |
| Weighting of Semester Activities on the Final Grade | 18 | 100 |
| Weighting of End-of-Semester Activities on the Final Grade | ||
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 4 | 64 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 14 | 2 | |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 10 | |
| Presentation / Jury | |||
| Project | 1 | 20 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 10 | |
| Final Exams | 1 | ||
| Total | 132 |
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 | X | ||||
| 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 | |||||
| 14 | Speaks a second foreign language in intermediate level | |||||
| 15 | Effectively uses technological equipment related to the field | |||||
| 16 | Possesses ethical values in the field of Culinary Arts and Management | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest