COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Olive, Olive Oil and in Culinary Culture
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 414
Fall/Spring
3
0
3
5
Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
-
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives At the end of this course, students will learn basic information about olives; history and production of olive oil, and recognize the olives, and olive oil production regions and local olives and olive oils in the world.
They will learn about different types of olives and olive oils, pairing food with olive oil and they will have field trips to local olive and olive oil producers and have an opinion on olives and olive oil production.
Learning Outcomes The students who succeeded in this course;
  • Have general information on olives and olive oils
  • Identify regions and physical and environmental conditions required for production of olives and olive oils
  • Know the appropriate line and order in assessing and tasting olives and olive oils
  • Know types of olives and olive oils
  • Have basic information on production of olives and olive oils
Course Content In this course; basic information regarding the history and production of olives and olive oils is presented. Introduction of important regions of olive and olive oil production and local olives and olive oils is targeted.
Different types of olives and olive oils, and pairing the food with olive oil is explained.

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction
2 History of olive and olive oil
3 Geography of olive and olive oil, countries of production
4 Economics, consumption and trends of olive and olive oil
5 Production, fertilization, irrigation and types of olive and olive oil
6 Field Trip
7 Field Trip
8 Midterm
9 Classification and quality of olive oil
10 Sensual properties of olive oil
11 Sensual properties of olive oil
12 Sensual properties of olive oil
13 Table olive
14 Table olive
15 Presentation of Final Projects
16 Review of the Semester  
Course Textbooks
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
15
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
30
Seminar / Workshop
Midterms / Oral Exams
1
30
Final / Oral Exam
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
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
2
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
2
Presentation / Jury
Project
1
Seminar / Workshop
Midterms / Oral Exams
1
8
Final / Oral Exam
10
    Total
120

 

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
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
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
8 Initiates culinary projects and can assume leadership for success
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

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

 

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