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
Field Work
Quizzes / Studio Critiques
2
10
Homework / Assignments
1
10
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
80
Contribution of Final Work to Final Grade
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
6
Study Hours Out of Class
Field Work
Quizzes / Studio Critiques
2
2
Homework / Assignments
1
20
Presentation / Jury
Project
1
20
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
8
Final / Oral Exam
1
8
    Total
188

 

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 X
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management X

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