| Course Name | Classical European Cuisine |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 460 | 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 | Preparing and presenting menus in the Classical European Cuisine in accordance with nutritional principles |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | The general structure of Classical European Cuisine. The ingredients used in Classical European Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to Classical European Cuisine and plate presentation and organization compatible with these elements. |
| 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 | The History of the Classical European Cuisine I | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 3 | The History of the Classical European Cuisine II | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 4 | Northern French Cuisine: Paris, Nantes, Bordeaux, Alsace, Normandie | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 5 | Southern French Cuisine: Province, Marseille, Cote d'Azur | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 6 | Northern Italian Cuisine: Lombardia, Veneto,Emilia-Romagna, Trentino | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 7 | Southern Italian Cuisine: Toscana, Calabria, Puglia | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 8 | Midterm | |
| 9 | Spanish Cuisine: Catalonia Region | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 10 | Spanish Cuisine: Basque Region | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 11 | Northern European Cuisine | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 12 | Nordic Cuisine: Sweden, Finland, Norway, Denmark | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 13 | Greek Cuisine | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 14 | Eastern European Cuisine | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 15 | Balkan Cuisine | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 16 | Final Exam |
| Course Notes/Textbooks | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited, 2005. ISBN 1740225279, 9781740225274 |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 30 |
| Presentation / Jury | 1 | 30 |
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 15 |
| Final Exam | 1 | 15 |
| Total |
| Weighting of Semester Activities on the Final Grade | 4 | 85 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 15 |
| 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 | 16 | 2 | 32 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 1 | 14 | |
| Presentation / Jury | 1 | 15 | |
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 15 | |
| Final Exams | 1 | ||
| Total | 140 |
| # | 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 | |||||
| 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 | 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) | |||||
| 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
