COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Art, Design and Gastronomy
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 203
Fall
4
4
3
5
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s)
Course Objectives The aim of this course is to train students to use their imagination, to produce merchantable dishes that expose different way of product handling and creativity.
Learning Outcomes The students who succeeded in this course;
  • Recognizes the basic principles about design
  • Improves skills with the use of imagination in the kitchen
  • Recognizes the basics of plate design
  • Identify and handle products with creativity
  • Learn the “connection” between the culinary field and Art design.
Course Content The aim of this course is to train students to use their imagination, to produce merchantable dishes that expose different way of product handling and creativity.

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
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 Textbooks Lecture handouts and product recipes from reference books.
References • 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 Requirements Number Percentage
Participation
16
20
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
6
20
Presentation / Jury
14
20
Project
Seminar / Workshop
Midterms / Oral Exams
1
10
Final / Oral Exam
1
20
Total

Contribution of Semester Work to Final Grade
70
Contribution of Final Work to Final Grade
30
Total

ECTS / WORKLOAD TABLE

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
Homework / Assignments
6
1
Presentation / Jury
14
Project
Seminar / Workshop
Midterms / Oral Exams
1
2
Final / Oral Exam
1
2
    Total
58

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
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

 

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