CLM 302 | Course Introduction and Application Information

Course Name
Professional Skills Laboratory II
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 302
Spring
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 semesters

 



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 FAMOUS CHEFS FROM ALL OVER THE WORLD that shape the history of world cuisines The Culinary Institute of America, “ The Professional Chef”,part One: The Culinary Professional, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 3 – 27.
2 MENU PLANNING TECHNIQUES AND MENU ENGİNEERING PLATE PRESENTATION & DESIGN 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.
3 PLATE PRESENTATION TECHNIQUES 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.
4 PLATE PRESENTATION TECHNIQUES 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.
5 INTRODUCTION TO FOOD CHEMISTRY AND TECHNIQUES OF MOLECULAR GASTRONOMY Jeffrey Steingarten, “ The kitchen as a Laboratory”, part 1, 2, 3, 4, 5, 1 st edn (New York: Columbia University Press, 2013), 7 – 73.
6 ADVANCED TECHNIQUES FOR CHEFS : Sous - vide Myhrvold, Natha . "Cooking Sous Vide." Modernist cuisine. the art and science of cooking: Kitchen manual. By Chris Young and Maxime Bilet. 1st ed. Bellevue, WA: The Cooking Lab, 2011. 192-267. .
7 ADVANCED TECHNIQUES FOR CHEFS: Molecular Gastronomy Ferran Adria, “A day at El Bulli”, 1 st edn (New York: Phaidon Press Limited, 2008), 240 – 464.
8 MIDTERM
9 RELIGIONS’ VIEW TO NUTRITION MODELS Food trends during history of gastronomy Andrew Dornenburg, Karen Page, “Culinary Artistry”,part 1, 2, 3,4, 5: The Chef as an artist, 1 st edn (NewYork: John Wiley & Sons Inc.,1996), 1 – 86.
10 FOOD ALLERGY AND FOOD INTOLERANCE The Culinary Institute of America, “ The Professional Chef”,part One: The Culinary Professional, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 3 – 27.
11 ORIGINS OF FOOD PRODUCTS QUIZ The Culinary Institute of America, “ The Professional Chef”, part Two: World Cuisines, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 35 - 143.
12 FLAVOR MATCHING The Culinary Institute of America, “ The Professional Chef”,part Two: World Cuisines, 8 th edn ( NewYork: John Wiley & Sons Inc.,2006), 37 - 105.
13 STRUCTURE AND FABRICATING OF MEAT, POULTRY AND FISH 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.
14 Project presentation
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)
  • Andrew Dornenburg, Karen Page.  Culinary Artistry.  .  New York: John Wiley & Sons Inc. 1996.   (ISBN 978 – 0 0 471 – 28785 – 8)
  • 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 )
  • Ferran Adria. A Day at El Bulli. New York: Phaidon Press Inc.   (ISBN  978 – 0 – 7148 – 5674 -2)

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
1
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
5
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
16
Field Work
Quizzes / Studio Critiques
1
4
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
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management

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