| Course Name | Professional Skills Laboratory II |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 302 | Spring | 2 | 6 | 5 | 6 |
| 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 / WorkshopLecturing / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to develop the students' ability to present enriched plates by preparing advanced menus of world cuisines with appropriate cooking techniques. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In this course, students are provided to apply the stages of food preparation and serving with more advanced techniques in a professional kitchen environment and to consolidate what they have learned. Within the scope of the course, it is aimed that the students gain speed in the management of professional kitchen service and in the process of preparing recipes. |
| 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 Course | |
| 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 | 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 | Garde manger and working on garde manger presenting techniques | 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 | 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 | 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 | Midterm Exam | |
| 9 | 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 | 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 | Cooking techniques; sauteeing, grilling, broiling, blanching, poaching | 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 | Semester 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 | ||
| Laboratory / Application | 1 | 20 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | 1 | 20 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 60 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
| 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 | 14 | 1 | 14 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 8 | |
| Presentation / Jury | 1 | ||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 10 | |
| Final Exams | 1 | 20 | |
| 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 | 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. | |||||
| 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 | |||||
| 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
