| Course Name | Contemporary Culinary Cultures |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 104 | Spring | 2 | 2 | 3 | 6 |
| Prerequisites |
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| Course Language | English | ||||||||
| Course Type | Required | ||||||||
| Course Level | First Cycle | ||||||||
| Mode of Delivery | - | ||||||||
| Teaching Methods and Techniques of the Course | |||||||||
| Course Coordinator | - | ||||||||
| Course Lecturer(s) | |||||||||
| Assistant(s) | - | ||||||||
| Course Objectives | This course aims to develop the fundamentals of food preparation processes. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | Students will be exposed to the function and use of equipments and ingredients in a commercial kitchen. The course also introduces food service basic cooking techniques, culinary vocabulary and terms, storage and labeling of food items, sanitation, and dishwashing, in order to gather some concepts and theories of culinary arts |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | GENERAL VİEW TO THE TERM: Flavor matchings, General view to cooking techniques, World cuisinies | The Culinary Institute of America, “ The Professional Chef”,part Two: World Cuisines, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 37 - 105. |
| 2 | POULTRY & CHICKEN: Chicken, duck, goose and birds / Cooking techniques: Searing, sauteing | Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 7 : Poultry, 5 th edn (USA: Pearson Education International, 2010), 404 – 447. |
| 3 | FISH AND SEAFOODS: The structure of the fish, Flat fishes, round fishes / Cooking techniques: Roasting, stir-frying, deep frying | Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 19 : Fish and Shellfish, 5 th edn (USA: Pearson Education International, 2010), 490 – 531. |
| 4 | FISH AND SEAFOODS: The structure of the fish, Flat fishes, round fishes / Cooking techniques: Grilling, poaching, steaming QUIZ 1 | Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 19 : Fish and Shellfish, 5 th edn (USA: Pearson Education International, 2010), 490 – 531. |
| 5 | STRUCTURE OF MEAT & FABRICATING MEAT: Parts of the animal, Meats according to cooking techniques, Fillet, chops and structure, Using raw meat. Cooking techniques: Boiling, baking, broiling | Wayne Gısslen, “ Professional Cooking”, chap. 10: Understanding Meats and Game , 7 th edn. (New York: John Wiley & Sons Inc, 2011), 275 - 306. |
| 6 | DRY COOKING TECHNIQUES: Sauteing, stir frying, pan frying, roasting, griddle | The Culinary Institute of America, “ The Professional Chef”,chap. 21: The Culinary Professional, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 573 - 595. |
| 7 | WET COOKING TECHNİQUES: Simmering, blanching, poaching, boiling, steaming | Wayne Gısslen, “ Professional Cooking”, chap. 15: Cookinf fish and Shellfish , 7 th edn. (New York: John Wiley & Sons Inc, 2011), 471 - 520. |
| 8 | MIDTERM | |
| 9 | COMBINATION COOKING TECHNIQUES: Stewing, braising | Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 9 : Principles of Cooking 5 th edn (USA: Pearson Education International, 2010), 160 – 180. |
| 10 | VEGETABLES: Structure of vegetables and cooking vegetables, Cooking techniques: Blanching, boiling, sauteing | The Culinary Institute of America, “ The Professional Chef”,part Six: Vegetables, Potatoes, Grains and Legumes, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 679 - 840. |
| 11 | GENERAL TECHNIQUES ON COOKING and different practices from World cuisine | Wayne Gısslen, “ Professional Cooking”, chap17. : Controlling Quality Changes during Cooking , 7 th edn. (New York: John Wiley & Sons Inc, 2011),561 - 598 |
| 12 | MAKING FRESH PASTA: Types of fresh pasta dough, Italian pasta types, Using the pasta machine, Pasta sauces / QUIZ 2 | The Culinary Institute of America, “ The Professional Chef”,part Six: Cooking pasta and dumplings, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 843 - 876. |
| 13 | RICE: World rices and cooking techniques, European and Asian styles of rices | The Culinary Institute of America, “ The Professional Chef”,part Six: Grains and Legumes, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 805 - 840. |
| 14 | PLATE PRESENTATION: Presentation techniques and practices, using the sauces, color matching on plates | Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 27: Charcuterie 5 th edn (USA: Pearson Education International, 2010), 808 - 845. |
| 15 | General review | |
| 16 | FINAL EXAM |
| Course Notes/Textbooks | Department of Culinary Arts&Management IEU. Professional Cooking Skills and Techniques. School of Applied Management Sciences, 2016 |
| Suggested Readings/Materials | The Culinary Institute of America. The Professional Chef. New York: John Wiley & Sons Inc. 2006. (ISBN 978 – 0 – 7645 – 5734 – 7) Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel. On Cooking: A Textbook of Culinary Fundamentals. USA: Pearson Education International, 2010. (ISBN -13: 978 – 0 – 13 – 707021 -3) Wayne Gisslen. Professional Cooking. New York: John Wiley & Sons Inc. (ISBN 978 – 0 – 470 -19753 -0) |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 5 |
| Field Work | ||
| Quizzes / Studio Critiques | 2 | 20 |
| Portfolio | ||
| Homework / Assignments | 1 | 10 |
| Presentation / Jury | ||
| Project | 1 | 15 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 6 | 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 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
| Study Hours Out of Class | 16 | 2 | 32 |
| Field Work | |||
| Quizzes / Studio Critiques | 2 | 6 | |
| Portfolio | |||
| Homework / Assignments | 1 | 12 | |
| Presentation / Jury | |||
| Project | 1 | 15 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 15 | |
| Final Exams | 1 | 20 | |
| Total | 170 |
| # | 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. | X | ||||
| 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 | X | ||||
| 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) | X | ||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | X | ||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
