SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
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 |
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 | 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;
|
| Course Description | 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. |
|
|
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 | |
| 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 Notes/Textbooks | The International Culinary Schools, The Art Institutes. International Cuisine. Edited by Michael F. Nenes, 1st ed., John Wiley & Sons, 2009 |
| Suggested Readings/Materials | 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 Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application |
1
|
30
|
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
15
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
25
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
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
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
3
|
42
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
12
|
12
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
14
|
14
|
| Final Exam |
1
|
18
|
18
|
| 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 |
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 |
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| 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 |
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| 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. |
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| 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 |
X | ||||
| 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 |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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