CLM 203 | Course Introduction and Application Information

Course Name
Art, Design and Gastronomy
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 203
Fall
3
0
3
3

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives The aim of this course is to train students to use their imagination, to produce merchantable dishes that expose different way of product handling and creativity.
Learning Outcomes The students who succeeded in this course;
  • Recognizes the basic principles about design
  • Improves skills with the use of imagination in the kitchen
  • Recognizes the basics of plate design
  • Identify and handle products with creativity
  • Learn the “connection” between the culinary field and Art design.
Course Content The aim of this course is to train students to use their imagination, to produce merchantable dishes that expose different way of product handling and creativity.

 



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: Introduction to Lesson, Art, Design and Gastronomy
2 What is Art?
3 Senses
4 Composing a Dish
5 Visual and Plate Presentation
6 Visual and Plate Presentation
7 Using Edible flowers and Fresh Herbs
8 Using garnishes and spices
9 Mid Term Exam
10 Nouvelle Cuisine, Haute Cuisine
11 Foams, Emulsions, Gels, Colloids and Suspensions
12 Oil and Fats; Crystallization; Heating; Acid and Bases; Oxidation and Reduction
13 Molecular Gastronomy
14 Molecular Gastronomy
15 Cooking Sous Vide
16 Final exam

 

Course Textbooks Lecture handouts and product recipes from reference books.
References • Practical Professional Cookery; R J Kaufman, Le Repertoire de la Cuisine; Louis Saulnier, Larousse Gastronomique; Hamlyn, Escoffier by Auguste Escoffier; Cracknell and Kaufman, Stocks, Sauces and Garnishes (Escoffier kitchen handbooks); Cracknell and Kaufman, Culinary Artistry (Hospitality); Andrew Dornunberg, Practical Cookery, 12th Ed. for NVQ and Apprenticeships; Foskett, Campbel and Paskins: Hodder Education, Professional Patisserie: For levels 2,3 and Professional Chefs; Neil Rippington

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
10
Homework / Assignments
Presentation / Jury
Project
1
25
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
25
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
70
Contribution of Final Work to Final Grade
30
Total

ECTS / WORKLOAD TABLE

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
Field Work
Quizzes / Studio Critiques
1
Homework / Assignments
1
Presentation / Jury
Project
1
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
2
Final / Oral Exam
1
2
    Total
52

 

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 X
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
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
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 X
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