| Course Name | American Cuisine |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 450 | 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 American (North and South) styles of cookery, showcasing individual dishes and specific techniques. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | A general introduction to American 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 | |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to the Course | |
| 2 | Theoretical: North American Cuisines - I: New England and the Mid-Atlantic States | Michael F. Nenes, “American Regional Cuisine”, The Cuisine of New England, p. 1-42, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. Michael F. Nenes, “American Regional Cuisine”, The Cuisine of the Mid-Atlantic States, p. 43-90, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. |
| 3 | Theoretical: North American Cuisines - II: Southern States, Florida, Cajun and Creole | Michael F. Nenes, “American Regional Cuisine”, The Cuisine of the South, p. 91-136, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. Michael F. Nenes, “American Regional Cuisine”, Floribbean Cuisine, p. 137-180, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. Michael F. Nenes, “American Regional Cuisine”, Cajun and Creole Cuisine, p. 181-230, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. |
| 4 | Theoretical: North American Cuisines - III: The Central Plains, California and Hawaii | Michael F. Nenes, “American Regional Cuisine”, The Cuisine of the Central Plains, p. 231-282, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. Michael F. Nenes, “American Regional Cuisine”, The Cuisine of California, p. 385-432, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. Michael F. Nenes, “American Regional Cuisine”, The Cuisine of Hawai, p. 475-530, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. |
| 5 | Theoretical: South American Cuisines - I: Mexico, Venezuela and Brazil | Michael F. Nenes, “International Cuisine”, Mexico, p. 1-48, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. Michael F. Nenes, “International Cuisine”, South America, p. 49-105, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. |
| 6 | Theoretical: South American Cuisines - II: Peru, Bolivia, Paraguay and Chile | Michael F. Nenes, “International Cuisine”, South America, p. 49-105, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. |
| 7 | Theoretical: South American Cuisines - III: Argentina and Uruguay | Michael F. Nenes, “International Cuisine”, South America, p. 49-105, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. |
| 8 | Ramadan Feast Holiday | |
| 9 | Application: North American Cuisines - I: New England, Mid-Atlantic States, Southern States and Florida - Quiz | Michael F. Nenes, “American Regional Cuisine”, The Cuisine of New England, p. 1-42, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. Michael F. Nenes, “American Regional Cuisine”, The Cuisine of the Mid-Atlantic States, p. 43-90, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. Michael F. Nenes, “American Regional Cuisine”, The Cuisine of the South, p. 91-136, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. Michael F. Nenes, “American Regional Cuisine”, Floribbean Cuisine, p. 137-180, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. |
| 10 | Application: North American Cuisines - II: Cajun, Creole, Central Plains | Michael F. Nenes, “American Regional Cuisine”, Cajun and Creole Cuisine, p. 181-230, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. Michael F. Nenes, “American Regional Cuisine”, The Cuisine of the Central Plains, p. 231-282, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. |
| 11 | Application: North American Cuisines - III: California and Hawaii | Michael F. Nenes, “American Regional Cuisine”, The Cuisine of California, p. 385-432, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. Michael F. Nenes, “American Regional Cuisine”, The Cuisine of Hawai, p. 475-530, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. |
| 12 | Application: South American Cuisines - I: Mexico, Venezuela ve Brazil | Michael F. Nenes, “International Cuisine”, Mexico, p. 1-48, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. Michael F. Nenes, “International Cuisine”, South America, p. 49-105, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. |
| 13 | Application: South American Cuisines - II: Peru, Bolivia, Paraguay and Chile - Midterm Exam | Michael F. Nenes, “International Cuisine”, South America, p. 49-105, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. |
| 14 | Application: South American Cuisines - III: Argentina and Uruguay | Michael F. Nenes, “International Cuisine”, South America, p. 49-105, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Lecture notes, slides and recipes Michael F. Nenes, “American Regional Cuisine”, 2nd edn., Hoboken: John Wiley & Sons, Inc., 2007. ISBN-13: 978-0-471-68294-3 Michael F. Nenes, “International Cuisine”, 1st edn., Hoboken: John Wiley & Sons, Inc., 2009. ISBN: 978-0-470-05240-2 |
| Suggested Readings/Materials | Jeremy MacVeigh, “International Cuisine”, 1st edn., New York: Delmar, Cengage Learning, 2009. ISBN-13: 978-1418049652 David Gelb, Brian McGinn (Creators), & Daniel Milder, Tamara Rosenfeld, Suzy Beck, Mariano Carranza (Directors), “Street Food: USA”, Netflix, 2022. https://www.netflix.com/tr/title/81249665 David Gelb, Brian McGinn (Creators), & Daniel Milder, Tamara Rosenfeld (Directors), “Street Food: Latin America”, Netflix, 2020. https://www.netflix.com/tr/title/81249660 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 30 |
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 10 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 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 | 2 | |
| Study Hours Out of Class | 14 | 3 | 42 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 12 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 16 | |
| Final Exams | 1 | 16 | |
| Total | 150 |
| # | 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 | |||||
| 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 | |||||
| 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
