SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
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 |
Service Course
|
|||||
| Course Level |
-
|
|||||
| Mode of Delivery | face to face | |||||
| Teaching Methods and Techniques of the Course | Lecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to introduce the concepts used in the field of gastronomy in terms of terminology, phonetics and etymology so that students also use them in practice. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | In this course, terms used in natural sciences, culinary practices and business subjects associated with the field of gastronomy and culinary arts and their usage will be covered. At the same time, efforts will be made to use this information effectively in professional matters. |
|
|
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 to terminology course | |
| 2 | Kitchen equipments | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 9 Equipment and Technology, (Glencoe/McGraw-Hill, 2010), 219-247. |
| 3 | Kitchen equipments | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 10 Knives and Smallware, (Glencoe/McGraw-Hill, 2010), 251-275. |
| 4 | Cooking techniques | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 15 Cooking Techniques, (Glencoe/McGraw-Hill, 2010), 375-395. |
| 5 | Fruits and vegetables | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 25 Fruits, Vegetables and Legumes, (Glencoe/McGraw-Hill, 2010), 637-667. |
| 6 | Grains,seasonings and spices | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 16 Seasonings and Flavorings405-415, Chapter 24 Pasta and Grains, (Glencoe/McGraw-Hill, 2010), 623-633. |
| 7 | Fats, oils, sauces, stocks and soups | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 20 Stocks, Sauces and Soups, (Glencoe/McGraw-Hill, 2010), 509-537. |
| 8 | Midterm Exam | |
| 9 | Meat Dishes Terminology | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 21 Fish and Shellfish, 541-611; Chapter 22 Poultry Cookery, 568-583; Chapter 23 Meat Cookery (Glencoe/McGraw-Hill, 2010), 587-611. |
| 10 | Beverages | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 5 Customer Service, (Glencoe/McGraw-Hill, 2010), 121-128. |
| 11 | Menu, dining room, service and presentationTerminology | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 6 The Dining Experience, 126-159, Chapter 12 Creating Menus, (McGraw-Hill, 2010) 307-325. |
| 12 | Nutrients and food groups | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 11 Culinary Nutrition, (Glencoe/McGraw-Hill, 2010), 279-303. |
| 13 | Diets, food-related disorders and chronic diseases | McVety, P. J.and Guggenmos, K., “Culinary Essentials”, Chapter 1 Safety and Sanitation Principles (Glencoe/McGraw-Hill, 2010), 279-303. |
| 14 | Homework presentations | |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | McVety, P. J.and Guggenmos, K. “Culinary Essentials, Students Edition”, Glencoe/McGraw-Hill Education, 2010, ISBN: 978-0-07-888359-0 Morgan, J. L. "Culinary Creation", Elsevier, 2006, ISBN: 978-0-7506-7936-7 |
| Suggested Readings/Materials |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
20
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques |
2
|
10
|
| Portfolio | ||
| Homework / Assignments |
1
|
15
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
25
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
5
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
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
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
2
|
5
|
10
|
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
10
|
10
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
10
|
10
|
| Final Exam |
1
|
14
|
14
|
| Total |
120
|
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 |
X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
|||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
|||||
| 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. |
X | ||||
| 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 |
X | ||||
| 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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