CLM 306 | Course Introduction and Application Information

Course Name
European Cuisine
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 306
Fall/Spring
2
2
3
5

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives Preparing and presenting menus in the European Cuisine in accordance with nutritional principles
Learning Outcomes The students who succeeded in this course;
  • Knows the equipment, materials and methods used in prepartion of menus in the European Cuisine
  • Knows the style and types of menus in the European Cuisine
  • Applies professional skills and considers hygiene and safety when preparing European menus
  • Evaluates the quality of menus in the European Cuisine
  • Knows the utensils used in European Cuisine History
  • Knows the historical and cultural evolution of European Cuisine
Course Content The general structure of European Cuisine. The ingredients used in European Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to European Cuisine and plate presentation and organization compatible with these elements.  

 



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 Introduction
2 East Europe Culinary Culture 1 - Bulgaria, Belarusse, Poland Russian Polish & German Cooking, Lesley Chamberlain sy.1-256
3 East Europe Culinary Culture 2 - Hungary, Ukraine, Romania Russian Polish & German Cooking, Lesley Chamberlain sy.1-256
4 North Europe Culinary Culture 1 - Denmark, Estonia, Finland Danish Fodd Recipes, Lev Well. sy. 50-100
5 North Europe Culinary Culture 2 - Sweden,Norway, Lithuania Swedish Food and Cooking, Anna Mosesson, sy: 35-75
6 West Europe Culinary Culture 1 - Germany Russian Polish & German Cooking, Lesley Chamberlain sy.1-256
7 West Europe Culinary Culture 2 - France Ripailles: Traditional French Cuisine, Stephane Reynaud sy: 20-90
8 West Europe Culinary Culture 3 - Netherlands, Ireland, Switzerland Swiss Cuisine: The Tastes of the Alpine Paradise, Lukas Prochazka, sy: 50-110
9 Mid Term Exam
10 West Europe Culinary Culture 4 - UK, Austria, Belgium Food of London: A Culinary Tour of Classic British Cuisine, Kathryn Hawkins, sy: 60-110
11 SouthEurope Culinary Culture 1 - Italy The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 1-100
12 SouthEurope Culinary Culture 2 - Spain, Portugal The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 100-200
13 SouthEurope Culinary Culture 3 - Albenia, Croatia, Bosnia Herzegovina The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 200-300
14 South Europe Culinary Culture 4 - Greece, Serbia, Montenegro The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 300-400
15 Review of semester
16 Final Exam

 

Course Textbooks

The Complete Mediterranean Cookbook, America's Test Kitchen

Food of London: A Culinary Tour of Classic British Cuisine, Kathryn Hawkins

Russian Polish & German Cooking, Lesley Chamberlain 

References • The Professional Chef 8th Edition –WILEY • Food History – Reay Tannahill – Three Rivery Press • New Larousse Gastronomique Hamlyn • The Oxford Companion to Food Alan Davidson OUP Oxford; 2 edition

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
1
20
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
15
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
25
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
4
70
Contribution of Final Work to Final Grade
1
30
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
2
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
15
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
15
Final / Oral Exam
1
25
    Total
151

 

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
8 Initiates culinary projects and can assume leadership for success
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
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
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

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