| Course Name | Contemporary Culinary Cultures |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 104 | Spring | 1 | 4 | 3 | 6 |
| Prerequisites |
| ||||||||
| 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 | This course aims to provide students with knowledge about the usage and preliminary preparation of basic food products, the selection of cooking techniques suitable for these products, and the preparation of plate presentations by matching these products properly. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In this course, different cooking techniques applied in a professional kitchen environment, preliminary preparations of basic food products, selection of suitable cooking techniques and the preparation of plate presentations by matching these products properly are taught 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 | |
| 2 | Theoretical Heat Transfer and Cooking Techniques | Gisslen, Wayne “Professional Cooking”, Chap. 6, Basic Principles of Cooking and Food Science, 8th edn., New York: John Wiley & Sons, Inc., 2015, 106-134. |
| 3 | Theoretical Meat Composition and Structure Meat and Their Classification - I | Gisslen, Wayne “Professional Cooking”, Chap. 15, Understanding Meats and Game, 8th edn., New York: John Wiley & Sons, Inc., 2015, 452-484. |
| 4 | Theoretical Meat and Their Classification - II Marination Techniques | Gisslen, Wayne “Professional Cooking”, Chap. 15, Understanding Meats and Game, 8th edn., New York: John Wiley & Sons, Inc., 2015, 452-484. |
| 5 | Theoretical Fish and Shellfish: Their Structure and Classification | Gisslen, Wayne “Professional Cooking”, Chap. 19, Understanding Fish and Shellfish, 8th edn., New York: John Wiley & Sons, Inc., 2015, 586-614. |
| 6 | Theoretical Pasta: Types of Pasta Pasta Sauces | Gisslen, Wayne “Professional Cooking”, Chap. 13, Legumes, Grains, Pasta and Other Starches, 8th edn., New York: John Wiley & Sons Inc, 2015, 394-412. |
| 7 | Theoretical Rice: Types of Rice Rice Cooking Techniques | Gisslen, Wayne “Professional Cooking”, Chap. 13, Legumes, Grains, Pasta and Other Starches, 8th edn., New York: John Wiley & Sons Inc, 2015, 376-393. |
| 8 | Theoretical Vegetables and Potatoes | Gisslen, Wayne “Professional Cooking”, Chap. 10, Understanding Vegetables, 8th edn., New York: John Wiley & Sons Inc, 2015, 267-304. Gisslen, Wayne “Professional Cooking”, Chap. 12, Potatoes, 8th edn., New York: John Wiley & Sons Inc, 2015, 345-366. |
| 9 | Application Structure and Parts of Meat: Veal (Prime) Tenderloin Dry Cooking Techniques - Sautéing Midterm Exam I | Gisslen, Wayne “Professional Cooking”, Chap. 16, Cooking Meats and Game, 8th edn., New York: John Wiley & Sons, Inc., 2015, 486-522. |
| 10 | Application Structure and Parts of Meat: Veal (Choice) Sirloin Dry Cooking Techniques - Pan Frying Structure and Parts of Meat: Veal (Select) Shank Combined Cooking Techniques - Braising | Gisslen, Wayne “Professional Cooking”, Chap. 16, Cooking Meats and Game, 8th edn., New York: John Wiley & Sons, Inc., 2015, 486-522. |
| 11 | Application Fish and Shellfish: Round Fish Cooking Techniques: Moist Cooking Techniques - Poaching, Steaming Fish and Shellfish: Flat Fish Cooking Techniques: Dry Cooking Techniques - Deep Frying | Gisslen, Wayne “Professional Cooking”, Chap. 20, Cooking Fish and Shellfish, 8th edn., New York: John Wiley & Sons Inc, 2015, 616-656. |
| 12 | Application Fish and Shellfish: Shellfish and Cephalopods Cooking Techniques: Dry and Moist Cooking Techniques - Shallow Frying, Steaming | Gisslen, Wayne “Professional Cooking”, Chap. 20, Cooking Fish and Shellfish, 8th edn., New York: John Wiley & Sons Inc, 2015, 616-656. |
| 13 | Application Preparation of Fresh Pasta Dough and Pasta Sauces Midterm Exam II | Gisslen, Wayne “Professional Cooking”, Chap. 13, Legumes, Grains, Pasta and Other Starches, 8th edn., New York: John Wiley & Sons Inc, 2015, 394-412. |
| 14 | Application Rice Cooking Techniques | Gisslen, Wayne “Professional Cooking”, Chap. 13, Legumes, Grains, Pasta and Other Starches, 8th edn., New York: John Wiley & Sons Inc, 2015, 394-412. |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Lecture notes, slides and recipes Gisslen, Wayne “Professional Cooking”, 8th edn. New York: John Wiley & Sons Inc, 2015. ISBN-13 978-1-118-63672-5 |
| 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 | 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
