| Course Name | Art, Design and Gastronomy |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 203 | Fall | 2 | 2 | 3 | 3 |
| Prerequisites | None | |||||
| 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 | The aim of this course is to train students to use their imagination, to produce merchantable dishes that expose different way of product handling and creativity. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | The aim of this course is to train students to use their imagination, to produce merchantable dishes that expose different way of product handling and creativity. |
| Related Sustainable Development Goals | |
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| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to Lesson: Art, Design and Gastronomy | Andrew Dornenburg, Karen Page “ Culinary Artistry”, chap. 1 : The Chef as an artist, 1 st edn (USA: John Wiley & Sons, Inc, 1996), 2 – 18. |
| 2 | Fundamentals of Plating: Colors, Shapes, Textures, Temperature, Flavors, Portion size, Balancing the portion sizes, Arrangement on plate , Selecting the right plate | Andrew Dornenburg, Karen Page “ Culinary Artistry”, chap. 1 : The Chef as an artist, 1 st edn (USA: John Wiley & Sons, Inc, 1996), 2 – 32. “The Art of Plate Presentation.” Chefs Resources, www.chefs-resources.com/kitchen-management-tools/fond-tidbits-for-chefs/the-art-of-platepresentation/. Accessed 9 Sept. 2017. |
| 3 | Advanced Cutting Techniques | The Culinary Institute of America, “ The Professional Chef”,part One: The Culinary Professional, 9 th edn ( NewYork: John Wiley & Sons Inc.,2006), 44 – 68. |
| 4 | Plating Tools , Steps to perfect plate presentation / Visualize, Flavor profile | Andrew Dornenburg, Karen Page “ Culinary Artistry”, chap. 4 : Composing a Dish, 1 st edn (USA: John Wiley & Sons, Inc, 1996), 62 - 88. |
| 5 | Design studies – class works: Designing garde manger plates, Designing hot plates | Wayne Gısslen, “ Professional Cooking”, chap. 6, Nutrition , 7 th edn. (New York: John Wiley & Sons Inc, 2011), 126 – 133. |
| 6 | Using Garnishes & Sauces: Herbs, flowers, micro greens, Choux paste, tuiles, lace tuille, filo pastry dried fruits / Mother sauces & Derivative sauces / Reductions & Glazes Savory sauces / Dessert sauces | The Culinary Institute of America, “ The Professional Chef”,part One: The Culinary Professional, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 3 – 27. |
| 7 | The Art of Plate Presentation: Classic plating, Free form plating, Landscape plating / Examples to lines, arts, circles and triangles presentation | 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. |
| 8 | Designing a dessert, Deconstructed dishes | 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. |
| 9 | Mid Term Exam | |
| 10 | Nouvelle Cuisine, Haute Cuisine | Jean Troisgros, Pierre Troisgros “ Nouvelle Cuisine”, chap. 1 : 1 st edn (Papermack – March 25:1982), 5 – 120. |
| 11 | Foams, Emulsions, Gels, Colloids and Suspensions Gelatinization, Coagulation, Gelling agents | Herve This “ Kitchen Mysteries”, chap. 6 : Ice and sorbets, 1 st edn (USA: Columbia University Press, Inc, 2007), 34 - 44. |
| 12 | Oil and Fats; Crystallization; Heating; Acid and Bases; Oxidation and Reduction | Herve This “ Kitchen Mysteries”, : Acids and Eggs, 1 st edn (USA: Columbia University Press, Inc, 2007), 44 -84. |
| 13 | Molecular Gastronomy from past to present | Herve This “ Kitchen Mysteries” : Eggs Incarnations, The Boiled and the Bouillon, 1 st edn (USA: Columbia University Press, Inc, 2007), 55 - 99. |
| 14 | Cooking Sous Vide | The Culinary Institute of America, “ The Professional Chef”,part Three: Tools and ingredients in the Professional Kitchen, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 147 - 171. |
| 15 | Review of the semester | |
| 16 | Final exam |
| Course Notes/Textbooks | Department of Culinary Arts&Management IEU. Art, Design & Gastronomy. School of Applied Management Sciences, 2017. |
| Suggested Readings/Materials | Cracknell, Harry Louis, and Ronald John Kaufmann. Practical professional cookery. Cengage Learning EMEA, 1999. Saulnier, Louis, and E. Brunet. Le répertoire de la cuisine. Leon Jaeggi, 1947. Montagné, Prosper, et al. Larousse gastronomique. Paris: Larousse, 1938. Dornenburg, Andrew, Karen Page, and James Peterson. Culinary artistry. Van Nostrand Reinhold, 1996. Campbell, John, David Foskett, and Neil Rippington. Practical cookery. Hodder Education, 2012. |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 15 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 15 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 4 | 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 | 1 | 1 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 1 | 1 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 4 | |
| Final Exams | 1 | 5 | |
| Total | 107 |
| # | 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 | 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 | X | ||||
| 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
