COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Professional Skills Laboratory I
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 301
Fall
10
10
5
7
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives Workshops about developing culinary knowledge and skills in the framework of the subjects toughed throughout the semester
Learning Outcomes The students who succeeded in this course;
  • Understands and creates menus by considering art, design and managerial principles
  • Recognizes safety and hygiene in the kitchen environment
  • Understands how managerial constraints can influence the menu and the personnel
  • Acts in a professional manner in individual and team work
  • Demonstrates the A la Carte service system in a practical environment
Course Content Workshops about developing culinary knowledge and skills in the framework of the subjects tought throughout the semester

 



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 to workshops
2 Workshop: Saucier, Practice and demonstrate the skills of the saucemaker/sauté cook
3 Workshop 2: Poissonnier, Practice and demonstrate the skills of the Seafood Cook, Cuisinier Cook asstd. seafood dishes for service
4 Workshop: Rotisseur, Practice and demonstrate the skills of the roast cook
5 Workshop: Entremetier, Practice and demonstrate the skills of the entree preparer
6 Workshop: Pattissier, Practice and demonstrate the skills of the Pastry cook
7 Workshop: Boucher, Practice and demonstrate the skills of the Butcher / Cuisiner, Cook asstd meat dishes for service
8 Workshop: Practice and demonstrate the skills of the Grill Cook
9 Workshop: Mid-term Exam / Demonstrate the skills of three Brigade members, saucier, poissonnier, Garde manger
10 Workshop: Legumier, Practice and demonstrate the skills of the Vegetable Cook
11 Workshop: Friturier, Practice and demonstarte the skills of the Fry Cook
12 Workshop: Garde Manger, Practice and demonstarte the skills of the Food keeper
13 Workshop: Glacier, Practice and demonstarte the skills of the Glacier
14 Workshop: Boulanger, Practice and demonstarte the skills of the Baker
15 Workshop: Kitchen Hygiene
16 Workshop: Final Exam, Head Chef, Practice and demonstarte the skills of the Head chef assisted by three commis chef
Course Textbooks • Lecture handouts, product and 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
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
10
Homework / Assignments
Presentation / Jury
1
30
Project
Seminar / Workshop
Midterms / Oral Exams
1
20
Final / Oral Exam
Total

Contribution of Semester Work to Final Grade
100
Contribution of Final Work to Final Grade
0
Total

ECTS / WORKLOAD TABLE

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
Study Hours Out of Class
Field Work
Quizzes / Studio Critiques
1
Homework / Assignments
25
Presentation / Jury
1
Project
Seminar / Workshop
Midterms / Oral Exams
1
15
Final / Oral Exam
26
    Total
47

 

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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