| Course Name | Concepts and Skills for Culinary Arts |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 103 | Fall | 1 | 4 | 3 | 6 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to enable students to learn the basic cooking techniques used in the kitchen by performing the duties and responsibilities of a chef in the kitchen, the importance and application of personal hygiene and kitchen hygiene, the use of knives and other kitchen equipment, basic cutting techniques, the use of basic kitchen products and their preparation. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In this course, kitchen and hygiene rules and principles, heat transfer types and cooking techniques are explained. In the course, the use of knives and basic cutting techniques, stocks, basic sauces and soups followed by basic egg cooking, sandwich, salad and salad dressing preparation techniques are covered in practice. |
| Related Sustainable Development Goals | |
|
| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to the Course Hygiene, Sanitation and Risk Factors in Kitchen | |
| 2 | Kitchen Rules and General Principles of Being a Kitchen Chef Kitchen Brigade System Basic Principles of Preparing Standardized Recipes and Menus | Wayne Gisslen, “Professional Cooking”, Chap. 1, The Food-Service Industry, p. 11-14, 8th edn., New York: John Wiley & Sons Inc, 2015. Wayne Gisslen, “Professional Cooking”, Chap. 4, Menus, Recipes, and Cost Management, p. 59-90, 8th edn., New York: John Wiley & Sons Inc, 2015. |
| 3 | Basic Food Groups Heat Transfer Methods and Basic Cooking Techniques Mise en Place Kitchen Tools and Equipment | Wayne Gisslen, “Professional Cooking”, Chap. 6, Basic Principles of Cooking and Food Science, p. 105-121 Wayne Gisslen, “Professional Cooking”, Chap. 7, Mise en Place, p. 135-138, 147-154, 8th edn., New York: John Wiley & Sons Inc, 2015. |
| 4 | Chef's Knife and Other Types of Knives Basic Cutting Techniques - I | Wayne Gisslen, “Professional Cooking”, Chap. 3: Tools and Equipments, p. 37-58, 8th edn., New York: John Wiley & Sons Inc, 2015. Wayne Gisslen, “Professional Cooking”, Chap. 7: Mise en Place, p. 139-146, 8th edn., New York: John Wiley & Sons Inc, 2015. |
| 5 | Basic Cutting Techniques - II | Wayne Gisslen, “Professional Cooking”, Chap. 7: Mise en Place, p. 139-146, 8th edn., New York: John Wiley & Sons Inc, 2015. |
| 6 | Stocks - I | Wayne Gisslen, “Professional Cooking”, Chap. 8: Stocks and Sauces, p. 156-168, 8th edn., New York: John Wiley & Sons Inc, 2015. |
| 7 | Structure of Poultry: Chicken Butchery Stocks - II | Wayne Gisslen, “Professional Cooking”, Chap. 17: Understanding Poultry and Game Birds, p. 523-536, 8th edn., New York: John Wiley & Sons Inc, 2015. Wayne Gisslen, “Professional Cooking”, Chap. 8: Stocks and Sauces, p. 156-168, 8th edn., New York: John Wiley & Sons Inc, 2015. |
| 8 | Midterm Exam I | |
| 9 | Sauces - I: Mother Sauces and Their Derivatives Thickening and Binding Agents | Wayne Gisslen, “Professional Cooking”, Chap. 8: Stocks and Sauces, p. 156-168, 8th edn., New York: John Wiley & Sons Inc, 2015. |
| 10 | Sauces - II: Mother Sauces and Their Derivatives | Wayne Gisslen, “Professional Cooking”, Chap. 8 Stocks and Sauces, p.69-180. 8th edn., New York: John Wiley & Sons Inc, 2015 |
| 11 | Soups and Their Classification | Wayne Gisslen, “Professional Cooking”, Chap. 8: Stocks and Sauces, p. 169-224, 8th edn., New York: John Wiley & Sons Inc, 2015. |
| 12 | Egg Cooking Techniques | Wayne Gisslen, “Professional Cooking”, Chap. 24: Breakfast Preparation, p. 764-786, 8th edn., New York: John Wiley & Sons Inc, 2015. |
| 13 | Salad Dressings and Mayonnaise Salad and Sandwich Preparation | Wayne Gisslen, “Professional Cooking”, Chap. 24 Breakfast Preparation, Eggs p. 764-780. 8th edn., New York: John Wiley & Sons Inc, 2015 |
| 14 | Midterm Exam II | |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Wayne Gisslen, Professional Cooking, 8th edn., Hoboken, New Jersey: John Wiley & Sons Inc., 2015. (ISBN: 978-1-118-63672-5) |
| Suggested Readings/Materials | The Culinary Institute of America. The Professional Chef, 9th edn., New York: John Wiley & Sons Inc., 2011. (ISBN: 978-0-7645-5734-7) |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 30 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 2 | 40 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 1 | 16 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 4 | |
| Study Hours Out of Class | 14 | 4 | 56 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 2 | 14 | |
| Final Exams | 1 | 16 | |
| Total | 180 |
| # | 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 | |||||
| 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
