| Course Name | Professional Skills Laboratory I |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 301 | Fall | 0 | 8 | 4 | 6 |
| 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 | Workshops about developing culinary knowledge and skills in the framework of the subjects toughed throughout the semester |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | Workshops about developing culinary knowledge and skills in the framework of the subjects tought throughout the semester |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Internship Presentations and Evaluations | |
| 2 | PURCHASING / COST CONTROLS | The Culinary Institute of America, “ The Professional Chef”,chap. 2: Menus and Recipes, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 12 – 18. |
| 3 | ADVANCED CUTTING TECHNIQUES / Fabricating meat, fish and poultry / Stocks and aromatic stocks | Wayne Gısslen, “ Professional Cooking”, chap. 3: Tools and Equipments , 7 th edn. (New York: John Wiley & Sons Inc, 2011), 41 - 62. |
| 4 | ADVANCED PLATE PRESENTATION Menu planning and practices of plates presentation | Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 35: Plate Presentation, 5 th edn (USA: Pearson Education International, 2010), 808 - 845. |
| 5 | PRACTICE KITCHEN/ Garde manger and working on garde manger presenting techniques / QUIZ | The Culinary Institute of America, “Garde Manger”, chap 1 – 2 -3: The Art anf craft of the Cold Kitchen, 3 rd edn ( NewYork: John Wiley & Sons Inc.,2008), 42 – 153. |
| 6 | PRACTICE KITCHEN / Fabricating fish and cooking seafood techniques | The Culinary Institute of America, “ The Professional Chef”,part Five: Meats, poultry and fish, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 453 -469. |
| 7 | PRACTICE KITCHEN / Fabricating poultry and cooking poultry | 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. |
| 8 | Mid-term | |
| 9 | PRACTICE KITCHEN / Meat and meat fabrication | Wayne Gısslen, “ Professional Cooking”, chap. 10: Understanding Meats and Game , 7 th edn. (New York: John Wiley & Sons Inc, 2011), 275 - 306. |
| 10 | PRACTICE KITCHEN / Cooking techniques, boiling, simmering, stewing, braising | H.L. Cracknell & R. J. Kauffmann, “Practical Professional Cookery “, part 18: Cooking Methods,3 rd edn (Singapore: Seng Lee Press,1999), 662 – 692. |
| 11 | PRACTICE KITCHEN / Cooking techniques; sote, grill, broiling, blanching, poaching QUIZ | The Culinary Institute of America, “ The Professional Chef”,chap. 21: The Culinary Professional, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 573 - 595. |
| 12 | MAKING FRESH PASTA | 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 AND ASIAN CUISINE | 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 TECHNIQUES | Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 35: Plate Presentation, 5 th edn (USA: Pearson Education International, 2010), 808 - 845. |
| 15 | General Review | |
| 16 | FINAL EXAM |
| Course Notes/Textbooks | The Culinary Institute of America. The Professional Chef. New York: John Wiley & Sons Inc. 2006. (ISBN 978 – 0 – 7645 – 5734 – 7) |
| Suggested Readings/Materials | 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) H. L. Cracknell & R. J. Kaufmann. Practical Professional Cookery. Singapore: Seng Lee Press. (ISBN 978 – 1 – 86152 – 873 -5) |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | 1 | 10 |
| Field Work | ||
| Quizzes / Studio Critiques | 2 | 10 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 25 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 25 |
| Total |
| Weighting of Semester Activities on the Final Grade | 6 | 75 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 25 |
| 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 | 6 | |
| Study Hours Out of Class | 0 | ||
| Field Work | |||
| Quizzes / Studio Critiques | 2 | 2 | |
| Portfolio | |||
| Homework / Assignments | 3 | 20 | |
| Presentation / Jury | |||
| Project | 1 | 20 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 8 | |
| Final Exams | 1 | 8 | |
| Total | 228 |
| # | 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
