COURSE INTRODUCTION AND APPLICATION INFORMATION

Course Name
Professional Skills Laboratory - III
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 413
Fall
2
6
5
6
Prerequisites
 CLM 301To attend the classes (To enrol for the course and get a grade other than NA or W)
Course Language
English
Course Type
Required
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course Application: Experiment / Laboratory / Workshop
Lecture / Presentation
Course Coordinator
Course Lecturer(s) -
Assistant(s) -
Course Objectives Course Objectives The aim of this course is to enable students to comprehend advanced culi nary techniques and to reinforce these techniques with professional kitchen service. Students taking the course learn to work and serve food in accordance with the style and coordination of a chef.
Learning Outcomes The students who succeeded in this course;
  • 1) apply different menus from world cuisines successfully in à la carte kitchen service.
  • 2) evaluate the general principles of being a chef in a professional kitchen environment.
  • 3) develop skills of using contemporary kitchen tools and techniques correctly.
  • 4) discuss the molecular applications of different chefs.
  • 5) construct Turkish cuisine recipes in an innovative way.
  • 6) demonstrate a chef's food and menus in line with the chef's style
Course Description In this course, the rules and methods of professional kitchen service are taught in practice. The students also develop their skills in preparing, plating and presenting food depending on the chef’s style.
Related Sustainable Development Goals

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Introduction to the Course
2 French Cuisine, Different Cooking Tecniques, “Autumn Fruits and Use of Geographically Indicated Products” Henri- Paul Pellaprat, Jeremiah Tower(2003)The Great Book of French Cuisine:Revised Edition
3 Adapting Classic Recipes to Fine Dining Plates, Zero Waste Concept Anne –Marie Bonneau (2021), The Zero – Waste Chef: Plant – Forward Recipes and Tips For Sustainable Kitchen and Planet
4 Aegean Cooking Techniques and All Aegean Products, Olive Oil & Seafood SAVARİN,B(2020). The Physiology of Taste or Thoughts on the Supreme Cuisine.28-200. ÜNSAL, A.(2019). Chasing the Immortal Tree: Olives and Olive Oil in Turkey.15-144. MUELLER,T.(2011).Extra Virginity.20-188.
5 Italian Cuisine, Sicily Region Recipes, Fresh Pasta, Balsamic Paul Bertolli( 2003) Cooking by Hand: A Cookbook Antonio Carluccio(2016) PASTA
6 Creating a Vegetarian Menu, Capturing Taste Harmony and Creating Combinations Alain Ducasse(2017) Simple Nature Mollie Katzen, Still Life With Menu Cookbook
7 Future and Sustainability of Food and Zero Waste Concepts . Dixon, Braun, H.J. ve Crouch J.H., “Overview: Transitioning Wheat Research to Serve the Future Needs of the Developing World”, Mexico: CIMMYT, 2009, 1-25.
8 MIDTERM EXAM
9 Menu Planning and Menu Engineering The Culinary Institute of America, “The Professional Chef”, Chap. 2: Menus and Recipes, 9th edn., New York: John Wiley & Sons Inc., 2011, 13-22.
10 Creating Different Tastes and Flavor Combinations in Gastronomy and Managing the Creation Process Segnit,N.(2010). The Flavor Thesaurus. 1-400
11 Balance and Equilibrium in Gastronomy Briscione J.,”The Flavor Matrix” (Houghton Mifflin Harcourt, 2008), 2-28.
12 Food and Art The Culinary Institute of America, “The Professional Chef”, The CİA/The Professional Chef Part2 World Cuisines Andrew Dornenburg ve Karen Page, “Culinary Artistry”, Chapter 1, 2, 3, 4, 5: The Chef as an Artist, 1st edn., New York: John Wiley & Sons Inc.,1996.
13 Advanced Cooking Techniques & Anatolian Cuisine Michael F. Nenes, "Turkey, Greece and Crete", International Cuisine, The International Culinary Schools at the Art Institutes, 1st edn. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 454-470.
14 Signature Plate Creation Process / Signature Plates The Culinary Institute of America, “The Professional Chef”, Chap. 2: Menus and Recipes, 9th edn., New York: John Wiley & Sons Inc., 2011, 13-22.
15 Semester Review
16 Final Exam
Course Notes/Textbooks
  • The Culinary Institute of America. The Professional Chef.  9th edn., New York: John Wiley & Sons Inc., 2011. ISBN 978-0-7645-5734-7
  • Wayne Gisslen ve J. Gerard Smith. Professional Cooking, Hoboken, NJ: John Wiley & Sons, Inc., 2015. Print. ISBN: 978-0-470-19752-3
  • Michael F. Nenes, International Cuisine, The International Culinary Schools at the Art Institutes, 1st edn. Hoboken, NJ: John Wiley & Sons, Inc., 2009. ISBN: 978-0-470-05240-2
  • P. M. Gaman ve K. B. Sherrington, The Science of Food, 2nd edn., Oxford: Butterworth-Heinemann, 1996. ISBN: 978-0-080-25895-8
  • The Culinary Institute of America, The Professional Chef, New York: John Wiley & Sons Inc., 2006. ISBN: 978-0-764-55734-7 Wayne Gisslen ve J. Gerard Smith. Professional Cooking, Hoboken, NJ: John Wiley & Sons, Inc., 2015. Print. ISBN: 978-0-470-19752-3
  • Michael F. Nenes, International Cuisine, The International Culinary Schools at the Art Institutes, 1st edn. Hoboken, NJ: John Wiley & Sons, Inc., 2009. ISBN: 978-0-470-05240-2
  • P. M. Gaman ve K. B. Sherrington, The Science of Food, 2nd edn., Oxford: Butterworth-Heinemann, 1996. ISBN: 978-0-080-25895-8
  • The Culinary Institute of America, The Professional Chef, New York: John Wiley & Sons Inc., 2006. ISBN: 978-0-764-55734-7
  • Physiology of Taste or Thoughts on the Supreme Cuisine -Jean Anthelme, Brillat Savarin-
  • Chasing the Immortal Tree / Olives and Olive Oil in TurkeyExtra Virginity-Tom Mueller
Suggested Readings/Materials
  • Karen Page ve Andrew Dornenburg, The Flavor Bible. New York: Little Brown and Company, 2008. ISBN: 978-0-316-11840-8
  • H. L. Cracknell ve R. J. Kaufmann, Practical Professional Cookery, Singapore: Seng Lee Press, 1999. ISBN: 978-1-861-52873-5
  • Andrew Dornenburg ve Karen Page, Culinary Artistry, 1st edn., New York: John Wiley & Sons Inc., 1996. ISBN: 978-0-04-28785-58
  • Ferran Adria, A Day at El Bulli, 1st edn., New York: Phaidon Press Inc., 2008. ISBN:  978-0-71-85674-62
  • Jeffrey Steingarten, The Kitchen as a Laboratory, 1st edn., New York: Columbia University Press, 2012. ISBN: 978-0-231-15345-4
  • Nathan Myhryold, Chris Young ve Maxime Bilet, Modernist Cuisine: The Art and Science of Cooking, 1st edn., Bellevue, WA: The Cooking Lab, 2011. ISBN: 978-0-98-27610-07
  • Sarah R. Labensky, Alan M. Hause ve Priscilla A. Martel, On Cooking: A Textbook of Culinary Fundamentals, 5th edn., USA: Pearson Education International, 2011. ISBN: 978-0-13-70702-13
  • Briscione J.,”The Flavor Matrix”, Houghton Mifflin Harcourt, 2008, ISBN: 9780544810006
  • Gisslen W.,’’Professional Cooking’’, 6th edition, 2013. ISBN 978-1-118-08374-1

 

 

EVALUATION SYSTEM

Semester Activities Number Weighting
Participation
Laboratory / Application
1
40
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
1
20
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
2
60
Weighting of End-of-Semester Activities on the Final Grade
1
40
Total

ECTS / WORKLOAD TABLE

Semester 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
6
Study Hours Out of Class
14
1
14
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
1
16
Final Exams
1
22
    Total
180

 

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 Gastronomy and Culinary Arts

 X
2

Carries best practices in terms of work and food security, safety and hygiene in food production

 X
3

Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation

 X
4

Recognizes and evaluates the impact of gastronomy on culture and society
5

Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member

 X
6

Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form.
7

Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts
8

Uses the technological tools related to Gastronomy and Culinary Arts effectively
9

Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach
10

Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1)
11

Speaks a second foreign at a medium level of fluency efficiently
12

Relates the knowledge gained through the history of humanity to the field of expertise

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