SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
CLM 301 | Course Introduction and Application Information
| Course Name |
Professional Skills Laboratory I
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 301
|
Fall
|
2
|
6
|
5
|
6
|
| Prerequisites |
None
|
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| Course Language |
English
|
|||||
| Course Type |
Required
|
|||||
| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to develop the students' ability to present plates by preparing menus from world cuisines with appropriate cooking techniques. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | In this course, students are taught the basic food service and the importance of teamwork in a professional kitchen environment. Within the scope of the course, students are provided to apply recipes, prepare for presentations and serve them to guests within the specified time. |
|
|
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 | Introduction to the Course | |
| 2 | Theoretical: Staff Qualifications, Skills, and Knowledge / Application: Puree Soups, Dry Cooking Techniques (Pan-Frying), Pies and Tarts, Straight Dough Breads | Cousins, J., Lillicrap, D., & Weekes, S. “Food and Beverage Service”, Chap. 2: Staff Attributes, Skills and Knowledge, p. 27-54, 9th edn., London: Hodder Education, 2014. / Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 7: Lean Yeast Doughs-Straight Doughs, p. 117-154; Chap. 15: Tarts and Special Pastries, p. 349-372; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
| 3 | Theoretical: Table Preparation for Service - Service Equipment / Application: Puree Soups, Sous Vide Cooking Technique, Souffles and Dessert Sauces, Straight Dough Breads | Kotschevar, L. H., Luciani, V. “Presenting Service: The Ultimate Guide for Foodservice Professional”, Chap. 7: Classic Service Styles, p. 110-125, 2nd edn., Hoboken: John Wiley & Sons Inc., 2007. / Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 7: Lean Yeast Doughs-Straight Doughs, p. 117-154; Chap. 19: Custards, Puddings, Mousses, and Souffles, p. 511-544; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
| 4 | Theoretical: Service Techniques / Application: Clear Soups, Choux Pastry, Dry Cooking Techniques (Roasting), Custards and Puddings | Kotschevar, L. H., Luciani, V. “Presenting Service: The Ultimate Guide for Foodservice Professional”, Chap. 7: Classic Service Styles, p. 110-125, 2nd edn., Hoboken: John Wiley & Sons Inc., 2007. / Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 7: Lean Yeast Doughs-Straight Doughs, p. 117-154; Chap. 14: Pastry Basics, p. 313-351; Chap. 19: Custards, Puddings, Mousses, and Souffles, p. 511-544; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
| 5 | Theoretical: Sabores de Sefarad Event / Application: Sabores de Sefarad Event | Zafra, J. “Sabores de Sefarad: Los Secretos de la Gastronomia Judeoespanola”, p. 65-190, 3rd edn., Spain: Red de Juderias de Espana, 2021. |
| 6 | Theoretical: Factors Defining a Menu and Principles of Menu Item Selection / Application: Atatürk's Favorite Dishes | Traster, D. “Foundations of Menu Planning”, Chap. 1: Factors that Define a Menu, p. 1-11; Chap. 3: Menu Styles and Headings-Traditional Basics, p. 31-51, 2nd edn., New York: Pearson, 2018. |
| 7 | Theoretical: Traditional Menu Headings - Lunch and Dinner Menus / Application: Puree Soups, Moist Cooking Techniques (Boiling), Custards and Puddings, Sponge Breads | Traster, D. “Foundations of Menu Planning”, Chap. 3: Menu Styles and Headings-Traditional Basics, p. 31-51, 2nd edn., New York: Pearson, 2018. / Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 8: Lean Yeast Doughs-Sponges, Pre-Ferments, and Sourdoughs, p. 164-182; Chap. 19: Custards, Puddings, Mousses, and Souffles, p. 511-544; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
| 8 | Theoretical: Types of Menus / Application: Cream Soups, Combined Cooking Techniques (Braising), Fritters, Straight Dough Breads | Cousins, J., Lillicrap, D., & Weekes, S. “Food and Beverage Service”, Chap. 4: The Menu, Menu Knowledge and Accompaniments, p. 90-127, 9th edn., London: Hodder Education, 2014. / Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 7: Lean Yeast Doughs-Straight Doughs, p. 117-154; Chap. 11: Doughnuts, Fritters, Pancakes, and Waffles, p. 232-253; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
| 9 | Theoretical: Standardized Recipes / Application: Puree Soups, Moist Cooking Techniques (Poaching), Cakes and Dessert Sauces, Sponge Breads | Traster, D. “Foundations of Menu Planning”, Chap. 6: Standardized Recipes and Recipe Costing, p. 122-138, 2nd edn., New York: Pearson, 2018. / Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 8: Lean Yeast Doughs-Sponges, Pre-Ferments, and Sourdoughs, p. 164-182; Chap. 16: Cake Mixing and Baking, p. 392-416; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
| 10 | Theoretical: Menu Pricing / Application: Puree Soups, Salads, Dry Cooking Techniques (Shallow Frying), Puff Pastry Desserts | Traster, D. “Foundations of Menu Planning”, Chap. 6: Standardized Recipes and Recipe Costing, p. 122-138, 2nd edn., New York: Pearson, 2018. / Gisslen, W. “Professional Cooking”, Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450; Chap. 21: Salad Dressings and Salads, p. 657-714, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 14: Pastry Basics, p. 313-351, 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
| 11 | Midterm Exam | |
| 12 | Application: Specialty and National Soups, Starters, Combined Cooking Techniques (Stewing), Fruit Desserts / Project Submission | Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450; Chap. 28: Pates, Terrines and Other Cold Foods, p. 849-876, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 21: Fruit Desserts, p. 578-606, 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
| 13 | Application: Cream Soups, Dry Baking Techniques (Baking), Mousses, Quick Breads | Gisslen, W. “Professional Cooking”, Chap. 9: Soups, p. 225-266; Chap. 14: Cooking Methods for Meat, Poultry and Fish, p. 413-450, 8th edn., New York: John Wiley & Sons Inc., 2015. / Gisslen, W. “Professional Baking”, Chap. 10: Quick Breads, p. 216-231; Chap. 19: Custards, Puddings, Mousses, and Souffles, p. 511-544; 7th edn., Hoboken: John Wiley & Sons Inc., 2017. |
| 14 | Review of the semester | |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Lecture notes, slides and recipes Cousins, J., Lillicrap, D., & Weekes, S. “Food and Beverage Service”, 9th edn., London: Hodder Education, 2014. ISBN: 978-1-471-80795-4 Gisslen, W. “Professional Baking”, 7th edn., Hoboken: John Wiley & Sons Inc., 2017. ISBN: 978-1-119-14844-9 Gisslen, W. “Professional Cooking”, 8th edn., New York: John Wiley & Sons Inc, 2015. ISBN-13: 978-1-118-63672-5 Kotschevar, Lendal H., & Luciani, V. “Presenting Service: The Ultimate Guide for the Foodservice Professional”, 2nd edn., Hoboken, New Jersey: John Wiley & Sons Inc, 2007. ISBN-13: 978-0-471-47578 Traster, D. “Foundations of Menu Planning”, 2nd edn., New York: Pearson, 2017. ISBN-13: 978-0-13-448447-1 |
| Suggested Readings/Materials |
|
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application |
1
|
40
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project |
1
|
10
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
20
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
6
|
96
|
| Study Hours Out of Class |
14
|
1
|
14
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
1
|
16
|
16
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
12
|
12
|
| Final Exam |
1
|
10
|
10
|
| Total |
180
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
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 |
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| 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. |
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| 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 |
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| 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 |
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| 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) |
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| 11 | Speaks a second foreign at a medium level of fluency efficiently |
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| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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