CLM 404 | Course Introduction and Application Information

Course Name
Professional Skills Laboratory IV
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 404
Spring
0
6
3
6

Prerequisites
  CLM 302 To attend the classes (To enrol for the course and get a grade other than NA or W)
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course aims to develop the fundamentals of food preparation processes.
Learning Outcomes The students who succeeded in this course;
  • Learns the basics about being a chef
  • Improves skills with the use of kitchen tools and equipments
  • Recognizes the basics of cooking methods
Course Content Students will be exposed to the function and use of equipments and ingredients in a commercial kitchen. The course also introduces food service basic cooking techniques, culinary vocabulary and terms, storage and labeling of food items, sanitation, and dishwashing, in order to gather some concepts and theories of culinary arts.

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Menu Planning, analyzing menu, cost control, plate presentation techniques, using seasonal ingredients, ingredient identification
2 Kitchen practical: Mediterranean cuisine and eating habits
3 Kitchen practical: Mediterranean cooking techniques
4 Importance of using seasonal ingredients
5 General review of kitchen, practice of Paul Bocuse menu
6 Main points of mediterranean cuisine
7 Spanish cuisine
8 Modernist cuisine, practice of Pierre White menu
9 Aegean cuisine and aegean herbs
10 Mezze practice
11 South Italian cuisine from Napoli to Sicilly
12 Importance of cooking local
13 Menus that students prepare
14 Combination menu planning; 2 countries on 1 plate
15 Fusion cuisine; European cuisine plates using asian ingredients
16 Review of the semester

 

Course Textbooks
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
15
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
25
Final / Oral Exam
1
40
Total

Contribution of Semester Work to Final Grade
75
Contribution of Final Work to Final Grade
25
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
8
128
Laboratory / Application Hours
Including exam week: 16 x total hours
16
4
Study Hours Out of Class
16
1
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
2
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
Final / Oral Exam
1
10
    Total
220

 

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
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
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
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
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