| Course Name | Regional İtalian Cuisine |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 415 | 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 | The aim of this course is to train students in regional Italian cuisine. To teach regional Italian products and how to use them. On the other hand, to show regional techniques of cooking and different types of models on Italian cooking. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | In this course basic principles and cooking techniques of Italian cuisine will be thought. The use of Italian local products will be shown to the students. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to Lesson | |
| 2 | Regional Italian products and history of Italian gastronomy | Peter Naccarato, Zachary Nowak, Elgin K. Eckert “Representing Italy Through Food”, chap. 3 : Marketing and advertising Italy, 1 st edn (UK: Bloomsbury Academic Publishing, Plc, 2017), 141 – 182. |
| 3 | LOMBARDY / Fundamental products of Lombardian and Milanese cuisine and techniques Milanese style of pizza making | Marcella Hazan, “Essentials of Classic Italian Cooking”, part One: Understanding Italian Cooking, 1 th edn ( NewYork: Alfred A. Knopf , 2010), 16 – 68. |
| 4 | LIGURIA / Prototype products of Liguria and Ligurian local dishes Local products: Pesto alla Genovese / QUIZ | Marcella Hazan, “Essentials of Classic Italian Cooking”, part One: Understanding Italian Cooking, 1 th edn ( NewYork: Alfred A. Knopf , 2010), 63 – 80. |
| 5 | TOSCANA / Local cold cuts &cheeses of Chianti and Florence region and regional dishes, regional pasta forms | Fabio Trabocchi & Peter Kaminsky, “ Cucina of Le Marche” part One: Apetizers and Other Small Dishes, 1 th edn ( NewYork: Harper Collins Publishers, 2006), 16 - 161. |
| 6 | PIEMONTE / Local products: Truffle mushroom, re wine risotto , regional Torino cuisine | Marcella Hazan, “Essentials of Classic Italian Cooking”, part One: Understanding Italian Cooking, 1 th edn ( NewYork: Alfred A. Knopf , 2010), 45 – 76. |
| 7 | EMILIA ROMAGNA / Local products: Parmigiano Reggiano, Balsamico, Prusciotto and other cold cutlets Techniques of Emilian pasta making | Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 27: Charcuterie 5 th edn (USA: Pearson Education International, 2010), 808 - 845. |
| 8 | LAZIO / Fundamentals of Lazio cuisine and Rome region Rome style of pizza making | Marcella Hazan, “Essentials of Classic Italian Cooking”, part One: Understanding Italian Cooking, 1 th edn ( NewYork: Alfred A. Knopf , 2010), 16 – 98. |
| 9 | Midterm Exam | |
| 10 | SICILY / Techniques in Sicilian cuisine and Sicilian doughs Sicilian street foods | Natalia Ravida, “Seasons of Sicily; Recipes from the South of Italy”, chap. 1 : 1 st edn (Australia: New Holland Publishers 2007), 22 – 206. |
| 11 | PUGLIA / Local products: Orecchiette and different regional pasta styles | Marcella Hazan, “Essentials of Classic Italian Cooking”, part One: Understanding Italian Cooking, 1 th edn ( NewYork: Alfred A. Knopf , 2010), 66 – 90. |
| 12 | FRIULI – VENEZIA GIULIA / Regional Venetan cuisine and dishes | Fabio Trabocchi & Peter Kaminsky, “ Cucina of Le Marche” part One: Apetizers and Other Small Dishes, 1 th edn ( NewYork: Harper Collins Publishers, 2006), 45 - 121. |
| 13 | TRENTINO ALTO ADIGE / North style in Italian cuisine and regional Alto Adige recipes | Marcella Hazan, “Essentials of Classic Italian Cooking”, part One: Understanding Italian Cooking, 1 th edn ( NewYork: Alfred A. Knopf , 2010), 36 – 60. |
| 14 | CAMPANIA / Styles of Neapoletan cookery and Campanian recipes Fundamentals of Napoletan cuisine | Fabio Trabocchi & Peter Kaminsky, “ Cucina of Le Marche” part One: Apetizers and Other Small Dishes, 1 th edn ( NewYork: Harper Collins Publishers, 2006), 16 - 141. |
| 15 | Presentations of homework projects | |
| 16 | Final exam |
| Course Notes/Textbooks |
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| Suggested Readings/Materials |
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| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 35 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 10 |
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| 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 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 2 | |
| Study Hours Out of Class | 14 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 20 | |
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 15 | |
| Final Exams | 1 | 20 | |
| Total | 147 |
| # | 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 | |||||
| 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 | |||||
| 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 | |||||
| 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 | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
