| Course Name | American Cuisines |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 426 | Fall/Spring | 2 | 2 | 3 | 5 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | face to face | |||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | This course is designed to develop students' ability to showcase individual dishes and specific local techniques from American countries in North and South American cuisine styles. In the course, the historical and cultural elements of different regions of America are discussed in gastronomic terms, with reference to the elements of regional American dishes. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | This course develops students' ability to showcase individual dishes and specific local techniques from American countries in North and South American cuisine styles. In the course, the historical and cultural elements of different regions of America are discussed in gastronomic terms, with reference to the elements of regional American dishes. |
| Related Sustainable Development Goals |  |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to the Course | |
| 2 | The Cuisine of North America; New England States, Mid-Atlantic States | Nenes, Michael F. “The Cuisine of New England.” American regional cuisine, 2nd ed., John Wiley & Sons, 2016, pp. 1–43. |
| 3 | The Cuisine of North America; South, Floribbean cuisine | Nenes, Michael F. “The Cuisine of the South.” American regional cuisine, 2nd ed., John Wiley & Sons, 2016, pp. 91–137. Nenes, Michael F. “Floribbean Cuisine.” American regional cuisine, 2nd ed., John Wiley & Sons, 2016, pp. 137-181. |
| 4 | The Cuisine of North America; Cajun and Creole, Central Plains | Nenes, Michael F. “Cajun and Creole Cuisine.” American regional cuisine, 2nd ed., John Wiley & Sons, 2016, pp. 181–231. Nenes, Michael F. “The Cuisine of the Central Plains.” American regional cuisine, 2nd ed., John Wiley & Sons, 2016, pp. 231–283. |
| 5 | The Cuisine of North America; Texas and Tex-Mex | Nenes, Michael F. “Texas and Tex-Mex Cuisine.” American regional cuisine, 2nd ed., John Wiley & Sons, 2016, pp. 283–335. |
| 6 | The Cuisine of North America; California | Nenes, Michael F. “The Cuisine of California.” American regional cuisine, 2nd ed., John Wiley & Sons, 2016, pp. 385–433. |
| 7 | The Cuisine of North America; Pacific Northwest, Hawaii | Nenes, Michael F. “The Cuisine of Pacific Northwest.” American regional cuisine, 2nd ed., John Wiley & Sons, 2016, pp. 433–475. Nenes, Michael F. “The Cuisine of Hawaii.” American regional cuisine, 2nd ed., John Wiley & Sons, 2016, pp. 475–531. |
| 8 | Midterm Exam | |
| 9 | The Cuisine of Mexico | Nenes, Michael F. “Mexico.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 1–49. |
| 10 | The Cuisine of South America; Venezuela, Brazil | Nenes, Michael F. “South America.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 49–106. |
| 11 | The Cuisine of South America; The Guianas, Ecuador, Peru, Bolivia, Paraguay, Chile | Nenes, Michael F. “South America.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 49–106. |
| 12 | The Cuisine of South America; Argentina, Uruguay | Nenes, Michael F. “South America.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 49–106. |
| 13 | The Cuisine of the Caribbean; Jamaica, Barbados, Bahama, Trinidad Tobago | Nenes, Michael F. “The Caribbean.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 106–148. |
| 14 | The Cuisine of the Caribbean; Cuba, Dominican Rebuplic | Nenes, Michael F. “The Caribbean.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 106–148. |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks |
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| Suggested Readings/Materials |
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| Semester Activities | Number | Weighting |
| Participation | ||
| Laboratory / Application | 1 | 10 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 20 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 60 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
| Total |
| 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 | 2 | |
| Study Hours Out of Class | 14 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 18 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 18 | |
| Final Exams | 1 | 22 | |
| Total | 150 |
| # | 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 | |||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
| 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 | |||||
| 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 | X | ||||
| 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
