CLM 103 | Course Introduction and Application Information

Course Name
Concepts and Skills for Culinary Arts
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 103
Fall
2
2
3
6

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives This course aims to develop the fundamentals of food preparation processes.
Learning Outcomes The students who succeeded in this course;
  • Learns the basics about being a chef
  • Improves skills with the use of kitchen tools and equipments
  • Recognizes the basics of cooking methods
  • Learn how to use knife
  • Learns about hygiene and safety
Course Content 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

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 INTRODUCTION TO PROFESSIONAL COOKERY: Kitchen rules and discipline – Hygiene rules and control Who is the ‘chef’? The chefs who took turn to professional kitchens: Careme , Escoffier Hierarchy in the kitchen? What is brigade system? What is menü? What is standardized recipe? The Culinary Institute of America, “ The Professional Chef”,part One: The Culinary Professional, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 3 – 27.
2 INTRODUCTION TO FOOD SCIENCE: Types of food ; Proteins, carbohydrates, vitamins, and fats Heat transfer General view to cooking techniques Wayne Gısslen, “ Professional Cooking”, chap. 6, Nutrition , 7 th edn. (New York: John Wiley & Sons Inc, 2011), 126 – 133.
3 TYPES OF KNIVES AND OTHER EQUIPMENTS: Chef knife and the other types of equipments in the kitchen Electronic and manuel equipments What is ‘Mise en place‘ / QUIZ 1 The Culinary Institute of America, “ The Professional Chef”,part Three: Tools and ingredients in the Professional Kitchen, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 147 - 171.
4 KNIFE SKILLS: Cutting techniques / brunoise, macedoine, julienne, chiffonade, battonet Wayne Gısslen, “ Professional Cooking”, chap. 3: Tools and Equipments , 7 th edn. (New York: John Wiley & Sons Inc, 2011), 41 - 62.
5 STOCKS: Preparing vegetable, fish, chicken and meat stocks Stabilizers and slurries The Culinary Institute of America, “ The Professional Chef”,part One: The Culinary Professional, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 343 – 354.
6 SOUPS: Cold and hot soup techniques Tempering / QUIZ 2 The Culinary Institute of America, “ The Professional Chef”,part Four: Stocks, Sauces and Soups, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 389 – 450.
7 SAUCES: Mother and derivative sauces Sauce preparing techniques and different sauce styles from all over the world Wayne Gısslen, “ Professional Cooking”, chap. 8: Stocks and Sauces , 7 th edn. (New York: John Wiley & Sons Inc, 2011), 171 – 220.
8 MIDTERM
9 EGGS: Egg cooking techniques Breakfast eggs; how to use eggs? Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 20 : Eggs and breakfast, 5 th edn (USA: Pearson Education International, 2010), 538 – 563..
10 SANDWICHES: Preparing sandwiches Different types of sandwiches from different countries The Culinary Institute of America, “ The Professional Chef”,part Seven: Breakfast and Garde Manger, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 965 – 978.
11 SALADS AND SALAD SAUCES: Types of salads and kinds, vinegrette sauces, emulsion sauces, mayonaisse based sauces The Culinary Institute of America, “ The Professional Chef”,part Seven: Breakfast and Garde Manger, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 911 – 965.
12 POULTRY & CHICKEN: Chicken, duck, goose and birds / QUIZ 3 Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 7 : Poultry, 5 th edn (USA: Pearson Education International, 2010), 404 – 447.
13 FISH AND SEAFOODS: The structure of the fish Flat fishes, round fishes, deniz kabukluları Treating fish process Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 19 : Fish and Shellfish, 5 th edn (USA: Pearson Education International, 2010), 490 – 531.
14 FISH AND SEAFOODS: The structure of the fish, round fishes, oyster, shrimp, squid and octopus Cooking fish The Culinary Institute of America, “ The Professional Chef”,part Five: Meats, poultry and fish, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 453 -469.
15 General review
16 FINAL EXAM

 

Course Textbooks

Department of Culinary Arts&Management IEU. Professional Cooking Skills and Techniques.  School of Applied Management Sciences, 2016

References

The Culinary Institute of America. The Professional Chef.  New York: John Wiley & Sons Inc. 2006.    (ISBN 978 – 0 – 7645 – 5734 – 7)

Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel.  On Cooking: A Textbook of Culinary Fundamentals. USA: Pearson Education International, 2010.   (ISBN -13: 978 – 0 – 13 – 707021 -3)

Wayne Gisslen. Professional Cooking.  New York: John Wiley &  Sons Inc.   (ISBN 978 – 0 – 470 -19753 -0)

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
4
20
Homework / Assignments
1
10
Presentation / Jury
Project
1
20
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
20
Total

Contribution of Semester Work to Final Grade
8
80
Contribution of Final Work to Final Grade
1
20
Total

ECTS / WORKLOAD TABLE

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
Field Work
Quizzes / Studio Critiques
4
1
Homework / Assignments
1
40
Presentation / Jury
Project
1
32
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
4
Final / Oral Exam
1
5
    Total
181

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production X
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society
6 Possesses visual thinking skils and effectively conveys visual concepts X
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language X
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest