| Course Name | Professional Skills Laboratory III |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 401 | Fall | 0 | 6 | 3 | 8 |
| Prerequisites |
| ||||||||
| 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 | This course is planned to teach advanced of food preparation techniques. The aim of this course is to fortify the theoretical knowledge by professional kitchen practice. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | Students will be exposed to the function and use of equipments and ingredients in a commercial kitchen. The course also introduces food service basic cooking techniques, culinary vocabulary and terms, storage and labeling of food items, sanitation, and dishwashing, in order to gather some concepts and theories of culinary arts. |
| Related Sustainable Development Goals | |
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| 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 | Culinary Terminology - Overview of All World Cuisines - Eating Habits of Different Geographies | The CİA/The Professional Chef Part2 World Cuisines 8th edn., New York: John Wiley & Sons Inc., 2006, 37-103.- Chap. 1: Introduction to the Profession, 9th edn., New York: John Wiley & Sons Inc., 2011, 3-12. |
| 3 | Basic Turkish Cuisine - Innovation and Improveability in Turkish Cuisine - Applicability in Luxury Concepts | Zafer Yenal, “Food TNCs, Intellectual Property Investments and Post-Fordist Food Consumption: The Case of Unilever and Nestlé in Turkey”, International Journal of the Sociology of Agriculture and Food, 2009, vol. 8, pp. 21-34. Food Culture in Evliya Çelebi's Travelogue |
| 4 | The Place of the Aegean in the World and Turkish Cuisine - Aegean Cooking Techniques and All Aegean Products & Olive Oil | SAVARİN,B(2020). The Physiology of Taste or Thoughts on the Supreme Cuisine.28-200. ÜNSAL, A.(2019). Chasing the Immortal Tree: Olives and Olive Oil in Turkey.15-144. MUELLER,T.(2011).Extra Virginity.20-188. |
| 5 | Izmir and Gastronomy - Izmir Street Food Culture | Yentürk,N(2022). Ayaküstü Izmir Street and Bakery Delicacies.1-480. |
| 6 | The Effect of Migrations on the Gastronomic Identity Formation Process of the Aegean Region – What does Cuisines of Countries such as Jewish Sephardic Cuisine, Macedonia and the Balkans Provide to the Aegean Cuisine and Turkish Cuisine | Roden,C.(1996).The Book of Jewish Food.5,125 Roden,C(1968).A Book of Middle Eastern Food. 25-178. |
| 7 | Future and Sustainability of Food and Zero Waste Concepts | J. Dixon, Braun, H.J. ve Crouch J.H., “Overview: Transitioning Wheat Research to Serve the Future Needs of the Developing World”, Mexico: CIMMYT, 2009, 1-25. |
| 8 | Menu Planning and Menu Engineering | The Culinary Institute of America, “The Professional Chef”, Chap. 2: Menus and Recipes, 9th edn., New York: John Wiley & Sons Inc., 2011, 13-22. |
| 9 | Midterm | |
| 10 | Creating Different Tastes and Flavor Combinations in Gastronomy and Managing the Creation Process | Segnit,N.(2010). The Flavor Thesaurus. 1-400. |
| 11 | Balance and Equilibrium in Gastronomy | Briscione J.,”The Flavor Matrix” (Houghton Mifflin Harcourt, 2008), 2-28. |
| 12 | Food and Art | The Culinary Institute of America, “The Professional Chef”, The CİA/The Professional Chef Part2 World Cuisines Andrew Dornenburg ve Karen Page, “Culinary Artistry”, Chapter 1, 2, 3, 4, 5: The Chef as an Artist, 1st edn., New York: John Wiley & Sons Inc.,1996. |
| 13 | Advanced Cooking Techniques & Anatolian Cuisine | Michael F. Nenes, "Turkey, Greece and Crete", International Cuisine, The International Culinary Schools at the Art Institutes, 1st edn. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 454-470. |
| 14 | Signature Plate Creation Process / Signature Plates. | The Culinary Institute of America, “The Professional Chef”, Chap. 2: Menus and Recipes, 9th edn., New York: John Wiley & Sons Inc., 2011, 13-22. |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | The Culinary Institute of America. The Professional Chef. 9th edn., New York: John Wiley & Sons Inc., 2011. ISBN 978-0-7645-5734-7 Wayne Gisslen ve J. Gerard Smith. Professional Cooking, Hoboken, NJ: John Wiley & Sons, Inc., 2015. Print. ISBN: 978-0-470-19752-3
Michael F. Nenes, International Cuisine, The International Culinary Schools at the Art Institutes, 1st edn. Hoboken, NJ: John Wiley & Sons, Inc., 2009. ISBN: 978-0-470-05240-2
P. M. Gaman ve K. B. Sherrington, The Science of Food, 2nd edn., Oxford: Butterworth-Heinemann, 1996. ISBN: 978-0-080-25895-8
The Culinary Institute of America, The Professional Chef, New York: John Wiley & Sons Inc., 2006. ISBN: 978-0-764-55734-7 Wayne Gisslen ve J. Gerard Smith. Professional Cooking, Hoboken, NJ: John Wiley & Sons, Inc., 2015. Print. ISBN: 978-0-470-19752-3 Michael F. Nenes, International Cuisine, The International Culinary Schools at the Art Institutes, 1st edn. Hoboken, NJ: John Wiley & Sons, Inc., 2009. ISBN: 978-0-470-05240-2
P. M. Gaman ve K. B. Sherrington, The Science of Food, 2nd edn., Oxford: Butterworth-Heinemann, 1996. ISBN: 978-0-080-25895-8
The Culinary Institute of America, The Professional Chef, New York: John Wiley & Sons Inc., 2006. ISBN: 978-0-764-55734-7 Physiology of Taste or Thoughts on the Supreme Cuisine -Jean Anthelme, Brillat Savarin- Chasing the Immortal Tree / Olives and Olive Oil in TurkeyExtra Virginity-Tom Mueller |
| Suggested Readings/Materials | Karen Page ve Andrew Dornenburg, The Flavor Bible. New York: Little Brown and Company, 2008. ISBN: 978-0-316-11840-8
H. L. Cracknell ve R. J. Kaufmann, Practical Professional Cookery, Singapore: Seng Lee Press, 1999. ISBN: 978-1-861-52873-5 Andrew Dornenburg ve Karen Page, Culinary Artistry, 1st edn., New York: John Wiley & Sons Inc., 1996. ISBN: 978-0-04-28785-58 Ferran Adria, A Day at El Bulli, 1st edn., New York: Phaidon Press Inc., 2008. ISBN: 978-0-71-85674-62 Jeffrey Steingarten, The Kitchen as a Laboratory, 1st edn., New York: Columbia University Press, 2012. ISBN: 978-0-231-15345-4 Nathan Myhryold, Chris Young ve Maxime Bilet, Modernist Cuisine: The Art and Science of Cooking, 1st edn., Bellevue, WA: The Cooking Lab, 2011. ISBN: 978-0-98-27610-07 Sarah R. Labensky, Alan M. Hause ve Priscilla A. Martel, On Cooking: A Textbook of Culinary Fundamentals, 5th edn., USA: Pearson Education International, 2011. ISBN: 978-0-13-70702-13 Briscione J.,”The Flavor Matrix”, Houghton Mifflin Harcourt, 2008, ISBN: 9780544810006 Gisslen W.,’’Professional Cooking’’, 6th edition, 2013. ISBN 978-1-118-08374-1 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 30 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 10 |
| Presentation / Jury | ||
| Project | 1 | 10 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| 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 | 0 | |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 6 | |
| Study Hours Out of Class | 14 | 3 | 42 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 25 | |
| Presentation / Jury | |||
| Project | 1 | 25 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 22 | |
| Final Exams | 1 | 30 | |
| Total | 240 |
| # | 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 | |||||
| 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
