| Course Name | Asian Cuisine |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 403 | 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 | This course is designed to develop the skills of the chef in Asian styles of cookery, showcasing individual dishes and specific techniques. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | A general introduction to Asian Cuisine, studying the elements of a regional dish and recreating them with reference to Historical and or Cultural elements therein: General references to plate design, Artistic flair, presentation and personal organization. |
| 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 | Japanese cuisine; Indigenous ingredients, cooking techniques, food culture | Nenes, Michael F. “Japan.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 148–168. |
| 3 | Japanese cuisine; Indigenous ingredients, cooking techniques, food culture | Nenes, Michael F. “Japan.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 148–168. |
| 4 | Japanese cuisine; Indigenous ingredients, cooking techniques, food culture | Nenes, Michael F. “Japan.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 148–168. |
| 5 | Chinese cuisine; Indigenous ingredients, cooking techniques, food culture | Nenes, Michael F. “China.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 198–214. |
| 6 | Chinese cuisine; Indigenous ingredients, cooking techniques, food culture | Nenes, Michael F. “China.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 198–214. |
| 7 | Korean cuisine; Indigenous ingredients, cooking techniques, food culture | Nenes, Michael F. “Korea.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 271–279. |
| 8 | Midterm exam | |
| 9 | Korean cuisine; Indigenous ingredients, cooking techniques, food culture | Nenes, Michael F. “Korea.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 271–279. |
| 10 | Indonesian; Indigenous ingredients, cooking techniques, food culture | Nenes, Michael F. “Southeast Asia.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 313–148. |
| 11 | Vietnamese and Phillipine cuisine; Indigenous ingredients, cooking techniques, food culture | Nenes, Michael F. “Southeast Asia.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 313–148. |
| 12 | Thai cuisine; Indigenous ingredients, cooking techniques, food culture | Nenes, Michael F. “Southeast Asia.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 313–148. |
| 13 | Indian cuisine; Indigenous ingredients, cooking techniques, food culture | Nenes, Michael F. “India.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 543–559. |
| 14 | Indian cuisine; Indigenous ingredients, cooking techniques, food culture | Nenes, Michael F. “India.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 543–559. |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | The International Culinary Schools, The Art Institutes. International Cuisine. Edited by Michael F. Nenes, 1st ed., John Wiley & Sons, 2009 |
| Suggested Readings/Materials | Professional Chef. New York: John Wiley & Sons Inc., 2006. Print. ISBN 978-0-470-42 135-2 Gisslen, Wayne, and J. Gerard Smith. Professional cooking. Hoboken, NJ: John Wiley & Sons, Inc, 2015. Print. ISBN 978-0-470-19752-3 |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 15 |
| Laboratory / Application | 1 | 10 |
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 10 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 10 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 5 | 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 | 4 | 64 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | ||
| Study Hours Out of Class | 16 | 2 | 32 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | ||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 1 | ||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 20 | |
| Final Exams | 1 | 35 | |
| 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
