| Course Name | Applied Workshops in Gastronomy |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 435 | Fall/Spring | 3 | 0 | 3 | 4 |
| 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 course aims to connect the specialist from gastronomy and culinary arts area and the students in order to benefit their experiences. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | The students will experience the local products, their production process, applied areas with the help of the specialists. |
| 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 to gastronomy and local products | |
| 2 | Gastronomy and local products Invited Speaker | |
| 3 | Aegean region – Edible Wild herbs / Invited Speaker | |
| 4 | Field Trip | |
| 5 | Aegean region – Olive, Olive Oil / Invited Speaker | |
| 6 | Field Trip | |
| 7 | Aegean region – Dairy Products / Invited Speaker | |
| 8 | Field Trip | |
| 9 | Aegean region – Agriculture / Invited Speaker | |
| 10 | Field Trip | |
| 11 | Aegean region – Seafoods and Fishes / Invited Speaker | |
| 12 | Field Trip | |
| 13 | Aegean region and Gastronomy | |
| 14 | Field Trip | |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | |
| Suggested Readings/Materials | Counihan & Van Esterik (edited by). 2013. Food and Culture: A Reader. New York – London. Routledge Aparicio-Ruiz R., Harwood J, Handbook of Olive Oil ISBN 978-1-4614-7777-8 |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 30 |
| Laboratory / Application | ||
| Field Work | 5 | 50 |
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | ||
| Final Exam | 1 | 20 |
| Total |
| Weighting of Semester Activities on the Final Grade | 6 | 80 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 20 |
| 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 | 14 | 3 | 42 |
| Field Work | 5 | 4 | |
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | |||
| Final Exams | 1 | 10 | |
| Total | 120 |
| # | 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 | 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 | |||||
| 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
