| Course Name | European Cuisine |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 306 | Fall/Spring | 2 | 2 | 3 | 5 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | Preparing and presenting menus in the European Cuisine in accordance with nutritional principles |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | The general structure of European Cuisine. The ingredients used in European Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to European Cuisine and plate presentation and organization compatible with these elements. |
| 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 | Introduction | |
| 2 | East Europe Culinary Culture 1 - Bulgaria, Belarusse, Poland | Russian Polish & German Cooking, Lesley Chamberlain sy.1-256 |
| 3 | East Europe Culinary Culture 2 - Hungary, Ukraine, Romania | Russian Polish & German Cooking, Lesley Chamberlain sy.1-256 |
| 4 | North Europe Culinary Culture 1 - Denmark, Estonia, Finland | Danish Fodd Recipes, Lev Well. sy. 50-100 |
| 5 | North Europe Culinary Culture 2 - Sweden,Norway, Lithuania | Swedish Food and Cooking, Anna Mosesson, sy: 35-75 |
| 6 | West Europe Culinary Culture 1 - Germany | Russian Polish & German Cooking, Lesley Chamberlain sy.1-256 |
| 7 | West Europe Culinary Culture 2 - France | Ripailles: Traditional French Cuisine, Stephane Reynaud sy: 20-90 |
| 8 | West Europe Culinary Culture 3 - Netherlands, Ireland, Switzerland | Swiss Cuisine: The Tastes of the Alpine Paradise, Lukas Prochazka, sy: 50-110 |
| 9 | Mid Term Exam | |
| 10 | West Europe Culinary Culture 4 - UK, Austria, Belgium | Food of London: A Culinary Tour of Classic British Cuisine, Kathryn Hawkins, sy: 60-110 |
| 11 | SouthEurope Culinary Culture 1 - Italy | The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 1-100 |
| 12 | SouthEurope Culinary Culture 2 - Spain, Portugal | The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 100-200 |
| 13 | SouthEurope Culinary Culture 3 - Albenia, Croatia, Bosnia Herzegovina | The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 200-300 |
| 14 | South Europe Culinary Culture 4 - Greece, Serbia, Montenegro | The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 300-400 |
| 15 | Review of semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | The Complete Mediterranean Cookbook, America's Test Kitchen Food of London: A Culinary Tour of Classic British Cuisine, Kathryn Hawkins Russian Polish & German Cooking, Lesley Chamberlain |
| Suggested Readings/Materials | The Professional Chef - 9th Edition –WILEY Food History – Reay Tannahill – Three Rivery Press New Larousse Gastronomique - Hamlyn The Oxford Companion to Food - Alan Davidson -OUP Oxford; 2 edition European Gastronomy into the 21st Century |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | 1 | 20 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 15 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 25 |
| 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 | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 1 | 15 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 15 | |
| Final Exams | 1 | 25 | |
| Total | 151 |
| # | 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. | 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 | |||||
| 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 | |||||
| 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
