CLM 320 | Course Introduction and Application Information

Course Name
Terminology for Gastronomy
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 320
Fall/Spring
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
-
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives
Learning Outcomes The students who succeeded in this course;
  • This course will enhance students knowledge abot the basic terminologie of gastronomy.
  • Engages students to accommodate in global standartization in gastronomy.
  • It will widen students prononciation.
  • Learning the causality of the names of ingredients in civilisation and history.
  • It will stand out the students in international platforms about culinary arts.
  • Learning food history and impacts to global lifestyle.
Course Content Recognition of the international vocabulary patterns by the students, which are adapted from the French language, and have become integrated with Culinary Arts terminology. Enabling the students to be more conscious and more equipped while putting their knowledge of area and expertise into practice on both academic and professional platforms, and in addition to this, creating a cultural awareness, and distinction in terms of professional vision.

 



Course Category

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 Eating out en français Simon Collin, Françoise Laurendeau 2008, p.7-18
2 Periodic Evolution in French Culinary and its effects (Middle Age, French Revolution, etc.) Cuisine de Reference Michel Maincent-Morel 2003 p.10-24
3 Regional Food Culture Cuisine de Reference Michel Maincent-Morel 2003 p.10-24
4 Propriety and Civilisation Les Français et la table Alain Douard ,2005 p.30-50
5 French Chefs Les Français et la table Alain Douard ,2005 p.78-92
6 Phonetic and Alphabet Eating out en français Simon Collin, Françoise Laurendeau 2008, p. 20-50
7 Charcuterie Terminology Cuisine de Reference Michel Maincent-Morel 2003 p.
8 Meat Dishes Terminology Cuisine de Reference Michel Maincent-Morel 2003 p.236-256
9 Chicken and Fish Terminology Cuisine de Reference Michel Maincent-Morel 2003 p.154-243
10 Cheese Dessert Pastry terminology Cuisine de Reference Michel Maincent-Morel 2003 p.344-325 505-520 Eating out en français Simon Collin, Françoise Laurendeau 2008, p.136-144
11 Beverages Terminology Eating out en français Simon Collin, Françoise Laurendeau 2008, p.128-134
12 Street Foods Eating out en français Simon Collin, Françoise Laurendeau 2008, p.77-84
13 Main Sauces and Sub Sauces Terminology Cuisine de Reference Michel Maincent-Morel 2003 p.282-315
14 Fruit and Vegetable Terminology Cuisine de Reference Michel Maincent-Morel 2003 p.322-325
15 Preperation and Cooking Terminology Eating out en français Simon Collin, Françoise Laurendeau 2008, p.120-130
16 Culinary Tools Eating out en français Simon Collin, Françoise Laurendeau 2008, p.18-27

 

Course Textbooks

PP Slides

References

Eating out en français Simon Collin, Françoise Laurendeau, 2nd edn 2008, ISBN 0 7136 7605 1

Cuisine de Reference Michel Maincent-Morel 2003, ISBN 2857083602

Les Français et la table Alain Drouard, 2729826920

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
1
10
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
40
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
5
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
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
4
Homework / Assignments
1
6
Presentation / Jury
1
10
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
8
Final / Oral Exam
1
12
    Total
124

 

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
3 Carries best practices in terms of work and food security, safety and hygiene in food production
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 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
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

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