COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Professional Skills Laboratory II
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 302
Spring
0
10
5
10
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
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 course and lectures
2 Workshop: Meat – Poultry and Game Cutting and Cooking Skills 4 courses A la Carte Restaurant Menu
3 Workshop: Fish Cutting and Cooking Skills 4 courses A la Carte Restaurant Menu
4 Workshop: Sauting and Friying Cooking Tech. 4 courses A la Carte Restaurant Menu
5 Workshop: Steaming and Sous Vide Cooking Tech. 4 courses A la Carte Restaurant Menu
6 Workshop: Grilling and Roasting Cooking Skills and 4 courses A la Carte Restaurant Menu
7 Workshop: Finger Food Menus and Quiz
8 Workshop: 4 Courses A la Carte Restaurant Menu with Guest Chef
9 Workshop: Midterm Exam
10 Workshop: 4 courses A la Carte Restaurant Menu and Quiz
11 Workshop: 4 Courses A la Carte Restaurant Menu with Guest Chef
12 Workshop: 5 courses A la Carte Restaurant Menu with Molecular Gastronomy Techniques
13 Workshop: 4 Courses A la Carte Restaurant Menu with Guest Chef
14 Workshop: 5 courses A la Carte Restaurant Menu with Molecular Gastronomy Techniques
15 Review of the Semester  
16 Review of the Semester  
Course Textbooks
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
30
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
1
20
Project
Seminar / Workshop
Midterms / Oral Exams
1
15
Final / Oral Exam
1
15
Total

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

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
8
128
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
1
Field Work
Quizzes / Studio Critiques
15
Homework / Assignments
Presentation / Jury
1
Project
Seminar / Workshop
Midterms / Oral Exams
1
10
Final / Oral Exam
1
11
    Total
165

 

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
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
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 X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

 

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