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
0
8
4
6

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives Workshops about developing culinary knowledge and skills in the framework of the subjects toughed throughout the semester
Learning Outcomes The students who succeeded in this course;
  • Understands and creates menus by considering art, design and managerial principles
  • Recognizes safety and hygiene in the kitchen environment
  • Understands how managerial constraints can influence the menu and the personnel
  • Acts in a professional manner in individual and team work
  • Demonstrates the A la Carte service system in a practical environment
Course Content Workshops about developing culinary knowledge and skills in the framework of the subjects tought throughout the semester

 



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 Internship Presentations and Evaluations
2 PURCHASING / COST CONTROLS The Culinary Institute of America, “ The Professional Chef”,chap. 2: Menus and Recipes, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 12 – 18.
3 ADVANCED CUTTING TECHNIQUES / Fabricating meat, fish and poultry / Stocks and aromatic stocks Wayne Gısslen, “ Professional Cooking”, chap. 3: Tools and Equipments , 7 th edn. (New York: John Wiley & Sons Inc, 2011), 41 - 62.
4 ADVANCED PLATE PRESENTATION Menu planning and practices of plates presentation Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 35: Plate Presentation, 5 th edn (USA: Pearson Education International, 2010), 808 - 845.
5 PRACTICE KITCHEN/ Garde manger and working on garde manger presenting techniques / QUIZ The Culinary Institute of America, “Garde Manger”, chap 1 – 2 -3: The Art anf craft of the Cold Kitchen, 3 rd edn ( NewYork: John Wiley & Sons Inc.,2008), 42 – 153.
6 PRACTICE KITCHEN / Fabricating fish and cooking seafood techniques 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.
7 PRACTICE KITCHEN / Fabricating poultry and cooking poultry 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.
8 Mid-term
9 PRACTICE KITCHEN / Meat and meat fabrication Wayne Gısslen, “ Professional Cooking”, chap. 10: Understanding Meats and Game , 7 th edn. (New York: John Wiley & Sons Inc, 2011), 275 - 306.
10 PRACTICE KITCHEN / Cooking techniques, boiling, simmering, stewing, braising H.L. Cracknell & R. J. Kauffmann, “Practical Professional Cookery “, part 18: Cooking Methods,3 rd edn (Singapore: Seng Lee Press,1999), 662 – 692.
11 PRACTICE KITCHEN / Cooking techniques; sote, grill, broiling, blanching, poaching QUIZ The Culinary Institute of America, “ The Professional Chef”,chap. 21: The Culinary Professional, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 573 - 595.
12 MAKING FRESH PASTA 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 AND ASIAN CUISINE 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 TECHNIQUES Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 35: Plate Presentation, 5 th edn (USA: Pearson Education International, 2010), 808 - 845.
15 General Review
16 FINAL EXAM

 

Course Textbooks

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

References

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)

H. L. Cracknell & R. J. Kaufmann.  Practical Professional Cookery. Singapore: Seng Lee Press.   (ISBN  978 – 1 – 86152 – 873 -5)  

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
1
10
Field Work
Quizzes / Studio Critiques
2
10
Homework / Assignments
Presentation / Jury
Project
1
25
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
25
Total

Contribution of Semester Work to Final Grade
6
75
Contribution of Final Work to Final Grade
1
25
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
6
Study Hours Out of Class
Field Work
Quizzes / Studio Critiques
2
2
Homework / Assignments
20
Presentation / Jury
Project
1
20
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
8
Final / Oral Exam
1
8
    Total
168

 

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 X
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
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