CLM 403 | Course Introduction and Application Information

Course Name
Asian Cuisine
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 403
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 This course is designed to develop the skills of the chef in Asian styles of cookery, showcasing individual dishes and specific techniques.
Learning Outcomes The students who succeeded in this course;
  • Describes the essential Asian cuisine ingredients
  • Recognizes the cooking methods of Asian cuisine
  • Discuss the difference of the Asian cuisines
  • Creates individual dishes according to specific recipes.
  • Improves skills with the use of kitchen tools and equipments
  • Describes and practices about principles of the kitchen discipline and hygiene rules
Course Content A general introduction to Asian Cuisine, studying the elements of a regional dish and recreating them with reference to Historical and or Cultural elements therein: General references to plate design, Artistic flair, presentation and personal organization.

 



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 Japanese cuisine; Indigenous ingredients, cooking techniques, food culture Nenes, Michael F. “Japan.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 148–168.
3 Japanese cuisine; Indigenous ingredients, cooking techniques, food culture Nenes, Michael F. “Japan.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 148–168.
4 Japanese cuisine; Indigenous ingredients, cooking techniques, food culture Nenes, Michael F. “Japan.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 148–168.
5 Chinese cuisine; Indigenous ingredients, cooking techniques, food culture Nenes, Michael F. “China.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 198–214.
6 Chinese cuisine; Indigenous ingredients, cooking techniques, food culture Nenes, Michael F. “China.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 198–214.
7 Korean cuisine; Indigenous ingredients, cooking techniques, food culture Nenes, Michael F. “Korea.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 271–279.
8 Midterm exam
9 Korean cuisine; Indigenous ingredients, cooking techniques, food culture Nenes, Michael F. “Korea.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 271–279.
10 Indonesian; Indigenous ingredients, cooking techniques, food culture Nenes, Michael F. “Southeast Asia.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 313–148.
11 Vietnamese and Phillipine cuisine; Indigenous ingredients, cooking techniques, food culture Nenes, Michael F. “Southeast Asia.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 313–148.
12 Thai cuisine; Indigenous ingredients, cooking techniques, food culture Nenes, Michael F. “Southeast Asia.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 313–148.
13 Indian cuisine; Indigenous ingredients, cooking techniques, food culture Nenes, Michael F. “India.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 543–559.
14 Indian cuisine; Indigenous ingredients, cooking techniques, food culture Nenes, Michael F. “India.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 543–559.
15 Review of the semester
16 Final Exam

 

Course Textbooks

The International Culinary Schools, The Art Institutes. International Cuisine. Edited by Michael F. Nenes, 1st ed., John Wiley & Sons, 2009

References

Professional Chef.  New York: John Wiley & Sons Inc., 2006. Print. ISBN 978-0-470-42 135-2

Gisslen, Wayne, and J. Gerard Smith. Professional cooking. Hoboken, NJ: John Wiley & Sons, Inc, 2015. Print. ISBN 978-0-470-19752-3

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
15
Laboratory / Application
1
10
Field Work
Quizzes / Studio Critiques
1
10
Homework / Assignments
Presentation / Jury
Project
1
20
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
4
64
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
1
Homework / Assignments
12
Presentation / Jury
12
Project
1
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
    Total
116

 

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 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 X
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 X
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

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