CLM 104 | Course Introduction and Application Information

Course Name
Contemporary Culinary Cultures
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 104
Spring
2
2
3
6

Prerequisites
  CLM 103 To attend the classes (To enrol for the course and get a grade other than NA or W)
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
Major Area Courses
X
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 GENERAL VİEW TO THE TERM Flavor matchings General view to cooking techniques General view to World cuisinies The Culinary Institute of America, “ The Professional Chef”,part Two: World Cuisines, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 37 - 105.
2 POULTRY & CHICKEN Chicken, duck, goose and birds Cooking techniques: Searing, sauteing 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.
3 FISH AND SEAFOODS The structure of the fish Flat fishes, round fishes, deniz kabukluları Treating fish process Cooking techniques: Roasting, stir-frying, deep frying 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.
4 FISH AND SEAFOODS The structure of the fish Flat fishes, round fishes, deniz kabukluları Treating fish process Cooking techniques: Grilling, poaching, steaming QUIZ 1 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.
5 STRUCTURE OF MEAT & FABRICATING MEAT Parts of the animal Meats according to cooking techniques Fillet, chops and structure Using raw meat Cooking techniques: Boiling, baking, broiling Wayne Gısslen, “ Professional Cooking”, chap. 10: Understanding Meats and Game , 7 th edn. (New York: John Wiley & Sons Inc, 2011), 275 - 306.
6 DRY COOKING TECHNIQUES Sauteing, Stir frying, pan frying, roasting, griddle The Culinary Institute of America, “ The Professional Chef”,chap. 21: The Culinary Professional, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 573 - 595.
7 WET COOKING TECHNİQUES Simmering, blanching, poaching, boiling, steaming Wayne Gısslen, “ Professional Cooking”, chap. 15: Cookinf fish and Shellfish , 7 th edn. (New York: John Wiley & Sons Inc, 2011), 471 - 520.
8 MIDTERM
9 COMBINATION COOKING TECHNIQUES Stewing, braising Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 9 : Principles of Cooking 5 th edn (USA: Pearson Education International, 2010), 160 – 180.
10 VEGETABLES Structure of vegetables and cooking vegetables Green vegetables and cooking techniques Protecting the color while cooking green vegs Cooking techniques: Blanching, boiling, sauteing The Culinary Institute of America, “ The Professional Chef”,part Six: Vegetables, Potatoes, Grains and Legumes, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 679 - 840.
11 GENERAL TECHNIQUES ON COOKING and different practices from World cuisine Wayne Gısslen, “ Professional Cooking”, chap17. : Controlling Quality Changes during Cooking , 7 th edn. (New York: John Wiley & Sons Inc, 2011),561 - 598
12 MAKING FRESH PASTA Types of fresh pasta dough, Italian pasta types Using the pasta machine Pasta sauces QUIZ 2 The Culinary Institute of America, “ The Professional Chef”,part Six: Cooking pasta and dumplings, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 843 - 876.
13 RICE World rices and cooking techniques European and Asian styles of rices The Culinary Institute of America, “ The Professional Chef”,part Six: Grains and Legumes, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 805 - 840.
14 PLATE PRESENTATION Presentation techniques and practices, using the sauces, color matching on plates 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.
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
2
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
6
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
2
2
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