SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
CLM 310 | Course Introduction and Application Information
| Course Name |
Charcuterie
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 310
|
Fall/Spring
|
3
|
0
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | Acquiring necessary knowledge and skills in charcuterie applications |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Basic charcuterie products and their properties, production and safety of charcuterie products will be covered. Charcuterie applications and presentation will be made. |
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses |
X
|
|
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction | Chef’s guide for Charcuterie” CRC Press Taylor & Francis Group chap.1 p. 1-10 |
| 2 | Charcuterie products | Kowalski John, “The Art of Charcuterie” chap.1-2 2nd edn, 2010 p. 20-35 |
| 3 | Charcuterie selection | Kowalski John, “The Art of Charcuterie” chap.1-2 2nd edn, 2010 p. 40-50 |
| 4 | Charcuterie storage | Charcuterie: The Craft of Salting, Smoking, and Curing 2nd edn, 2005 p.20-40 |
| 5 | Charcuterie sanitation | Complete Sausage Cookbook Complete Sausage Cookbook, The NV-99757 Cookbooks Food-Wine Jack Sleight p.20-30 |
| 6 | Charcuterie equipment | “The Ethical Meat Hand Book” Meredith Leigh, 2015 p.21-22 26-27-33 |
| 7 | Review | |
| 8 | Midterm Exam | |
| 9 | Charcuterie Workshop | Charcuterie Recipes |
| 10 | Charcuterie Workshop | Charcuterie Recipes |
| 11 | Charcuterie Workshop | Charcuterie Recipes |
| 12 | Charcuterie Workshop | Charcuterie Recipes |
| 13 | Charcuterie Workshop | Charcuterie Recipes |
| 14 | Charcuterie Workshop | Charcuterie Recipes |
| 15 | Review of the Semester | |
| 16 | Final Examination |
| Course Notes/Textbooks | |
| Suggested Readings/Materials | The Ethical Meat Hand Book Meredith Leigh, 2015 ISBN 978-1-55092-603-3 The Art of Charcuterie, Kowalski John, ISBN-13: 978-0470197417 Charcuterie: The Craft of Salting, Smoking, and Curing 2nd edn ISBN-10: 0393058298 Complete Sausage Cookbook, The NV-99757 Cookbooks Food-Wine Jack Sleight ISBN-13: 978-0913374634 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application |
9
|
40
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
20
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
70
|
|
| Weighting of End-of-Semester Activities on the Final Grade |
30
|
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
3
|
48
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
0
|
|
| Study Hours Out of Class |
14
|
3
|
42
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
25
|
25
|
| Final Exam |
1
|
35
|
35
|
| Total |
150
|
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 |
|||||
| 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 |
X | ||||
| 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 |
|||||
| 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. |
|||||
| 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 |
|||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
| 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 |
|||||
| 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) |
|||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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