| Course Name | Professional Skills Laboratory IV |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 404 | Spring | 2 | 6 | 5 | 6 |
| 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;
|
| 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 | Gisslen, Wayne. "Menus, Recipes and Cost Managment." Professional Cooking. 7th ed. Hoboken, NJ: John Wiley & Sons, Inc, 2011. 93-125. Print. |
| 2 | Introduction to the Course | Gisslen, Wayne. "Menus, Recipes and Cost Managment." Professional Cooking. 7th ed. Hoboken, NJ: John Wiley & Sons, Inc, 2011. 93-125. Print. |
| 3 | Professionalism and Modernization of French Cuisine | On Cooking: A Textbook of Culinary Fundamentals, 5th Edition 5th Edition by Sarah R. Labensky (Author), Alan M. Hause (Author), Priscilla A. Martel |
| 4 | Kitchen practical: Italian Cuisine | Nenes, Michael F. "Italy." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 691-710. Print. |
| 5 | Kitchen practical: French Cuisine | Nenes, Michael F. "France." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 640-659. Print. |
| 6 | Kitchen practical: French Cuisine | Nenes, Michael F. "France." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 640-659. Print. |
| 7 | Kitchen practical: Spanish Cuisine | Nenes, Michael F. "Spain." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 271-304. Print. |
| 8 | Kitchen practical: Spanish Cuisine | Nenes, Michael F. "Spain." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 271-304. Print. |
| 9 | Kitchen practical: British Cuisine | Nenes, Michael F. "The British Isles." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 499-610. Print. |
| 10 | Kitchen practical: Turkish Cuisine | Nenes, Michael F. "Turkey, Greece and Crete." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 454-470. Print. |
| 11 | Kitchen practical: Turkish Cuisine | Nenes, Michael F. "Turkey, Greece and Crete." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 454-470. Print. |
| 12 | Kitchen practical: Asian Cuisine | Nenes, Michael F. "Japan." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 148-68. Print. |
| 13 | Kitchen practical: Advanced cooking techniques: Molecular gastronomy and sous-vide | Myhrvold, Nathan. "Cooking Sous Vide." Modernist cuisine. the art and science of cooking: Kitchen manual. By Chris Young and Maxime Bilet. 1st ed. Bellevue, WA: The Cooking Lab, 2011. 192-267. Print. |
| 14 | Kitchen practical: Advanced cooking techniques: Molecular gastronomy and sous-vide | Myhrvold, Nathan. "Cooking Sous Vide." Modernist cuisine. the art and science of cooking: Kitchen manual. By Chris Young and Maxime Bilet. 1st ed. Bellevue, WA: The Cooking Lab, 2011. 192-267. Print. |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Gisslen, Wayne, and J. Gerard Smith. Professional cooking. Hoboken, NJ: John Wiley & Sons, Inc, 2015. Print. ISBN 978-0-470-19752-3 |
| Suggested Readings/Materials | Nenes, Michael F. International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. Print. ISBN 978-0-470-05240-2 Professional Chef. NewYork: John Wiley & Sons Inc.,2006. Print. ISBN 978-0-470-42 135-2 Myhrvold, Nathan, Chris Young, and Maxime Bilet. Modernist cuisine. the art and science of cooking: Kitchen manual. Bellevue, WA: The Cooking Lab, 2011. Print. ISBN 978-0-9827610-0-7 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 30 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 30 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 2 | 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 | |||
| Presentation / Jury | |||
| Project | 1 | 16 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| Final Exams | 1 | 22 | |
| 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 | 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 | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
