| Course Name | Terminology for Gastronomy |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 320 | Fall/Spring | 3 | 0 | 3 | 5 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| Course Level | - | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The course objective is to teach students the terminology of all culinary related terms and to get them acquainted with the fundamentals of gastronomy |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In this course, gastronomic terminology related to professional kitchen tools, utensils, devices; ingredients, cooking techniques, service tools, nutrition, management, staff, menu and the restaurant will be examined to enable students to read, write and communicate in a professional way. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to terminology course | |
| 2 | Kitchen equipments | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 9 Equipment and Technology, (Glencoe/McGraw-Hill, 2010), 219-247. |
| 3 | Kitchen equipments | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 10 Knives and Smallware, (Glencoe/McGraw-Hill, 2010), 251-275. |
| 4 | Cooking techniques | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 15 Cooking Techniques, (Glencoe/McGraw-Hill, 2010), 375-395. |
| 5 | Fruits and vegetables | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 25 Fruits, Vegetables and Legumes, (Glencoe/McGraw-Hill, 2010), 637-667. |
| 6 | Grains,seasonings and spices | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 16 Seasonings and Flavorings405-415, Chapter 24 Pasta and Grains, (Glencoe/McGraw-Hill, 2010), 623-633. |
| 7 | Fats, oils, sauces, stocks and soups | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 20 Stocks, Sauces and Soups, (Glencoe/McGraw-Hill, 2010), 509-537. |
| 8 | Meat Dishes Terminology | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 21 Fish and Shellfish, 541-611; Chapter 22 Poultry Cookery, 568-583; Chapter 23 Meat Cookery (Glencoe/McGraw-Hill, 2010), 587-611. |
| 9 | Midterm | |
| 10 | Beverages | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 5 Customer Service, (Glencoe/McGraw-Hill, 2010), 121-128. |
| 11 | Menu, dining room, service and presentationTerminology | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 6 The Dining Experience, 126-159, Chapter 12 Creating Menus, (McGraw-Hill, 2010) 307-325. |
| 12 | Nutrients and food groups | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 11 Culinary Nutrition, (Glencoe/McGraw-Hill, 2010), 279-303. |
| 13 | Diets, food-related disorders and chronic diseases | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 1 Safety and Sanitation Principles (Glencoe/McGraw-Hill, 2010), 279-303. |
| 14 | Homework presentations | |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | McVety, P. J.and Guggenmos, K. “Culinary Essentials, Students Edition”, Glencoe/McGraw-Hill Education, 2010, ISBN: 978-0-07-888359-0 Morgan, J. L. "Culinary Creation", Elsevier, 2006, ISBN: 978-0-7506-7936-7 |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 25 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 65 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 3 | 48 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 16 | 2 | 32 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 6 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 8 | |
| Final Exams | 1 | 12 | |
| Total | 106 |
| # | 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 | |||||
| 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 | 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) | |||||
| 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
