| Course Name | Cooking and Baking Techniques |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 213 | Fall | 1 | 4 | 3 | 5 |
| 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 master basic and advanced cooking techniques, to recognize materials suitable for different techniques, and to gain competence and knowledge about cooking methodologies. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In this course, basic tools, equipment and materials used in cooking and heat transfer methods are explained; cooking techniques and cooking times according to different products are taught. Basic plate presentation techniques suitable for cooking methods are discussed comparatively. |
| 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 | Cooking Techniques and Heat Transfer - Professional Kitchen Equipment and Uses | Wayne Gisslen, “Professional Cooking”, 8th edition., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 64-77 |
| 3 | Standardized Recipes - Dry Cooking Techniques - Sautéing, Searing | Wayne Gisslen, “Professional Cooking”, 8th edition., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 93-109 |
| 4 | Dry Cooking Techniques - Deep fry, shallow and pan fry | Wayne Gisslen, “Professional Cooking”, 8th edition., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 385-395 |
| 5 | Dry Cooking Techniques - Roasting | Wayne Gisslen, “Professional Cooking”, 8th edition., Hoboken, New Jersey: John Wiley & Sons Inc., 2015 310-333 |
| 6 | Dry Cooking Techniques - Baking | Wayne Gisslen, “Professional Cooking”, 8th edition., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 472-478 |
| 7 | Dry Cooking Techniques - Grilling, broiling | Wayne Gisslen, “Professional Cooking”, 8th edition., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 596-600 |
| 8 | Midterm Exam-1 | |
| 9 | Moist Cooking Techniques - Boiling, blanching | Wayne Gisslen, “Professional Cooking”, 8th edition., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 343-345 |
| 10 | Moist Cooking Techniques - Poaching, steaming | Wayne Gisslen, “Professional Cooking”, 8th edition., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 419-425 |
| 11 | Combined Cooking Techniques - Stewing, braising | Wayne Gisslen, “Professional Cooking”, 8th edition., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 352, 509 |
| 12 | Vacuum Cooking Techniques - Sous Vide | Wayne Gisslen, “Professional Cooking”, 8th edition., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 343, 509 |
| 13 | Hot Smoking/ Midterm Exam-2 | Wayne Gisslen, “Professional Cooking”, 8th edition., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 854- 860 |
| 14 | Plate Presentation and Cooking Techniques | Wayne Gisslen, “Professional Cooking”, 8th edition., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 906-912s |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 30 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 10 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 2 | 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 | 1 | 16 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 4 | |
| Study Hours Out of Class | 14 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 8 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 2 | 10 | |
| Final Exams | 1 | 14 | |
| Total | 150 |
| # | 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
