| 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 | face to face | |||||
| 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 teach students the relation between culinary arts and art and design, and provides them to design food by using their creativity in kitchen. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In this course, plate presentation techniques used in professional kitchens, sauce drawing methods, rules and subtleties of making food visually attractive will be shown. Presentation models and shapes of products based on different cooking techniques will be discussed. The effects of the techniques applied within the scope of molecular gastronomy on the presentation and plating of the products will be studied. |
| 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 | Culinary trends from past to present / Advanced cutting techniques - 1 | Wayne Gisslen, “Professional Cooking”, 8th edn., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 1-13. |
| 3 | Advanced cutting techniques – 2 / Introduction to plate presentation | The Culinary Institute of America, “The Professional Chef”, Part 1: The Culinary Professional, 9th edn., New York: John Wiley & Sons Inc., 2011, 44-68. |
| 4 | Basic principles of plate presentation: Color, Shape, Texture, Heat and Taste Balancing Portion Size and Amount Arrangement of Food on the Plate Selecting the Right Plate | Andrew Dornenburg ve Karen Page, “Culinary Artistry”, Chap. 1: The Chef as an Artist, 1st edn., USA: John Wiley & Sons, Inc., 1996, 2-32. |
| 5 | Use of plating tools: Steps Required for Perfect Plating Visual Thinking Taste and Flavor Profile | Andrew Dornenburg ve Karen Page, “Culinary Artistry”, Chap. 4: Composing a Dish, 1st edn., USA: John Wiley & Sons Inc., 1996, 62-88. |
| 6 | Mother sauces and how to use basic sauces in plating | The Culinary Institute of America, “The Professional Chef”, Part 1: The Culinary Professional, 9th edn., New York: John Wiley & Sons Inc., 2011, 233-330. |
| 7 | Usage of decorative garnishes and reduced sauces: Fresh Herbs, Flowers, Micro-Sprouts Choux Dough, Tuile Making, Decoration Dough Usage Reduction Sauces, Glaze Sauces Use of Sauce on Salty and Dough Products Dessert Sauces | The Culinary Institute of America, “The Professional Chef”, Part 3: Tools and Ingredients in the Professional Kitchen, 9th edn., New York: John Wiley & Sons Inc., 2011, 147-171. |
| 8 | The art of plate presentation: Classic Plating Models Free Style Models Landscape Model Sauce Drawing: Drawing Lines, Circles, and Triangles | Sarah R. Labensky, Alan M. Hause ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, Chap. 36: Plate Presentation, 5th edn., USA: Pearson Education International, 2015, 1095-1110. |
| 9 | Dessert plate presentations and deconstructed plate presentations / Midterm - 1 | Sarah R. Labensky, Alan M. Hause ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, Chap. 36: Plate Presentation, 5th edn., USA: Pearson Education International, 2015, 1103-1106. |
| 10 | Breakfast and Bowl presentations | Sarah R. Labensky, Alan M. Hause ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, Chap. 36: Plate Presentation, 5th edn., USA: Pearson Education International, 2015, 1095-1104. |
| 11 | SOUS VIDE COOKING TECHNIQUE | Nathan Myhrvold, Chris Young ve Maxime Bilet, “Modernist Cuisine: The Art and Science of Cooking”, 1st edn., Köln: Taschen Verlag, 2011, 192-267. |
| 12 | Molecular gastronomy / Physical and chemical reactions: Fats and Oils, Crystallization, Heat Reaction, Acid and Base, Oxidation, Reductions | Hervé This, “Kitchen Mysteries: Revealing the Science of Cooking”, 1st edn., USA: Columbia University Press, 2007, 1-10. |
| 13 | Foams, emulsions ang gells | Herve This, “Kitchen Mysteries”, Chap. 5: Gels, Jellies, Aspics, 1st edn., USA: Columbia University Press Inc., 2007, 34-44. . |
| 14 | Plate presentation and design Studies / Midterm -2 | Sarah R. Labensky, Alan M. Haus ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, Chap. 10: Principles of Cooking, 5th edn., USA: Pearson Education International, 2015, 173-178. |
| 15 | Review of the semester | |
| 16 | Final exam |
| Course Notes/Textbooks | Department of Gastronomy and Culinary Arts, IEU. Art, Design & Gastronomy. School of Applied Management Sciences, 2017. |
| Suggested Readings/Materials | Andrew Dornenburg ve Karen Page, “Culinary Artistry”, Chap. 1: The Chef as an Artist, 1st edn., USA: John Wiley & Sons, Inc, 1996, 2-18 ISBN: 978-0-471-28785-8 Ferran Adria, “A day at El Bulli”, 1st edn., New York: Phaidon Press Limited, 2008, 240-464. ISBN: 978-8-478-71239-7 Hervé This, “Kitchen Mysteries: Revealing the Science of Cooking”, USA: Columbia University Press, 2007, 1-10. ISBN: 978-0-231-14170-3 Wayne Gisslen, “Professional Cooking”, 8th edn., Hoboken, New Jersey: John Wiley & Sons Inc., 2015. ISBN: 978-1-118-63672-5 Nathan Myhrvold, Chris Young ve Maxime Bilet, “Modernist Cuisine: The Art and Science of Cooking”, 1st edn., Köln: Taschen Verlag, 2011, 192-267. ISBN: 978-0-982-76100-7 Sarah R. Labensky, Alan M. Hause ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, 5th edn., USA: Pearson Education International, 2015. ISBN: 978-0-134-44190-0 The Culinary Institute of America, “The Professional Chef”, Part 3: Tools and Ingredients in the Professional Kitchen, 9th edn., New York: John Wiley & Sons Inc., 2011, 147-171. ISBN: 978-0-470-42135-2 “The Art of Plate Presentation”, Chefs Resources, www.chefs-resources.com/kitchen-management-tools/fond-tidbits-for-chefs/the-art-of-platepresentation/. |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 30 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 20 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 2 | 20 |
| 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 | 0 | ||
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 1 | 10 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 2 | 5 | |
| Final Exams | 1 | 6 | |
| Total | 90 |
| # | 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 | |||||
| 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
