COURSE INTRODUCTION AND APPLICATION INFORMATION

Course Name
Classical European Cuisine
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 462
Fall/Spring
2
2
3
5
Prerequisites
None
Course Language
English
Course Type
Elective
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 The aim of this course is to acquire information about the preparation and presentation of the recipes and menus of Traditional European Cuisine in accordance with nutritional principles; It is the evaluation of the factors that affect the traditional European cuisine culture.
Learning Outcomes The students who succeeded in this course;
  • discuss the effects of climate, geography, cultural and historical factors on food.
  • define the types of menus and styles prepared in classical European cuisines.
  • apply classical European cuisine recipes and techniques.
  • classify the equipments, materials and methods used in the preparation of different menus within the framework of classical European Cuisine
  • develop safe, healthy and professional behavioral skills while preparing the menus of classical European Cuisine.
Course Description In this course, the general structure of European cuisines, materials used in these kitchens and cooking methods will be shown. In the course, different recipes, presentations and techniques used in European cuisine will also be covered. Students will be taught how the historical and cultural elements of the European countries are reflected in the cuisine culture.
Related Sustainable Development Goals

 



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 Required Materials
1 Introduction to course
2 Western European Cuisines I: British Isles MacVeigh, J. “International Cuisine”, Chap. 6, Cuisines of the British Isles, 1st edn., New York: Delmar, Cengage Learning, 2009.
3 Western European Cuisines IV: Netherlands and Belgium Wight, E. “Dutch Feast”, 1st edn., Vancouver: Arsenal Pulp Press, 2017. Luck, B. “Belgian Cuisine”, 1st edn., Paderborn: Salzwasser-Verlag, 2009.
4 Southern French Cuisine: Province, Marseille, Cote d'Azur K. Kenehan, “European Cuisine: The Best in European Food”, R & R Publishing, R&R Publications Pty, Limited) 55-75 M. F. Nenes, “International Cuisine”, (Wiley, 2009), 50-75.
5 Northern French Cuisine: Paris, Nantes, Bordeaux, Alsace, Normandie . Kenehan, “European Cuisine: The Best in European Food”, R & R Publishing, R&R Publications Pty, Limited) 45-55 M. F. Nenes, “International Cuisine”, (Wiley, 2009), 640-645 S. Reynaud “Ripailles Traditional French Cuisine” (Murdoch Books, 2008), 20-50.
6 Southern Italian Cuisine: Toscana, Calabria, Puglia K. Kenehan, “European Cuisine: The Best in European Food”, (R & R Publishing, R&R Publications Pty, Limited, 2005) 75-83 M. F. Nenes, “International Cuisine”, (Wiley, 2009), 75-90.
7 Northern Italian Cuisine: Lombardia, Veneto,Emilia-Romagna, Trentino K. Kenehan, “European Cuisine: The Best in European Food”, (R & R Publishing, R&R Publications Pty, Limited, 2005) 85-95 M. F. Nenes, “International Cuisine”, (Wiley, 2009), 90-110.
8 Eastern European Cuisines: Russia and Baltic Region MacVeigh, J. “International Cuisine”, Chap. 9, Russian Cuisine, 1st edn., New York: Delmar, Cengage Learning, 2009. Lauta, S. J. “Estonia, Latvia and Lithuania”, 1st edn., Leicester: Lorenz Books, 2009.
9 Midterm
10 Central European Cuisines I: Germany and Austria MacVeigh, J. “International Cuisine”, Chap. 7, German Cuisine, 1st edn., New York: Delmar, Cengage Learning, 2009.
11 Central European Cuisines II: Poland, Czechia and Hungary MacVeigh, J. “International Cuisine”, Chap. 3, Eastern European Cuisine, 1st edn., New York: Delmar, Cengage Learning, 2009.
12 Nordic Cuisine: Sweden, Finland, Norway, Denmark K. Kenehan, “European Cuisine: The Best in European Food”, (R & R Publishing, R&R Publications Pty, Limited, 2005) 120-137.
13 Spanish Cuisine: Basque Region The Editors at American Test Kitchen, “The Complete Mediterranean Cookbook”, (America's Test Kitchen, 2016),110-120.
14 Spanish Cuisine: Catalonia Region The Editors at American Test Kitchen, “The Complete Mediterranean Cookbook”, (America's Test Kitchen, 2016),100-110.
15 Greek Cuisine K. Kenehan, “European Cuisine: The Best in European Food”, (R & R Publishing, R&R Publications Pty, Limited, 2005) 160-172 The Editors at American Test Kitchen, “The Complete Mediterranean Cookbook”, (America's Test Kitchen, 2016),300-320.
16 Final Exam
Course Notes/Textbooks
  • Kenehan, K., “European Cuisine: The Best in European Food”, R&R Publishing, R&R Publications Pty, Limited, 2005, ISBN 13: 9781740225274
  • Nenes, M. F., “International Cuisine”, Wiley, 2009, ISBN: 9780470052402.
  • Reynaud, S., “Ripailles Traditional French Cuisine”, Murdoch Books, 2008, ISBN: 9781925267631
  • The Editors at American Test Kitchen, “The Complete Mediterranean Cookbook”, America's Test Kitchen, 2016, ISBN-13 : 978-1940352640
  • Mosesson A., “Swedish Food and Cooking”, Aquamarine, 2012, ISBN: 9781908991164
 
Suggested Readings/Materials
  • The Culinary Institute of America, “The Professional Chef”, 9th Edn., Wiley, 2011, ISBN: 9780470421352.
  • Tannahill, R., “Food in History”, Three Rivery Press, 1989, ISBN: 9780517571866.
  • Octopus P.G.,“New Larousse Gastronomique”, Hamlyn, 2009, ISBN-13 : 978-0600620426
  • Davidson, A., “The Oxford Companion to Food”, 3rd edn., Oxford University Press,2014, ISBN: 9780199677337.  
  • Gillespie, C., ‎Cousins, J.,” European Gastronomy into the 21st Century”, Butterworth Heinemann, 2012, ISBN 13: 9780750652674.

 

EVALUATION SYSTEM

Semester Activities Number Weighting
Participation
Laboratory / Application
1
30
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterm
1
30
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
2
Study Hours Out of Class
16
3
48
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exam
Midterms
1
10
Final Exams
1
28
    Total
150

 

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

 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
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