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 is planned to teach advanced of food preparation techniques. The aim of this course is to fortify the theoretical knowledge by professional kitchen practice.
Learning Outcomes The students who succeeded in this course;
  • Describes the basics about being a chef
  • Improves skills with the use of kitchen tools and equipments
  • Recognizes the basics of cooking methods
  • Observes how to succeed in an a la carte kitchen service
  • Describes and practices about principles of the kitchen discipline and hygiene rules
  • Discuss the rules of making a menu
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 Gisslen, Wayne. "Menus, Recipes and Cost Managment." Professional Cooking. 7th ed. Hoboken, NJ: John Wiley & Sons, Inc, 2011. 93-125. Print.
2 Kitchen practical: Italian Cuisine Nenes, Michael F. "Italy." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 691-710. Print.
3 Kitchen practical: Italian Cuisine Nenes, Michael F. "Italy." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 691-710. Print.
4 Kitchen practical: Italian Cuisine Nenes, Michael F. "Italy." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 691-710. Print.
5 Kitchen practical: French Cuisine Nenes, Michael F. "France." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 640-659. Print.
6 Kitchen practical: French Cuisine Nenes, Michael F. "France." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 640-659. Print.
7 Kitchen practical: Spanish Cuisine Nenes, Michael F. "Spain." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 271-304. Print.
8 Kitchen practical: Spanish Cuisine Nenes, Michael F. "Spain." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 271-304. Print.
9 Kitchen practical: British Cuisine Nenes, Michael F. "The British Isles." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 499-610. Print.
10 Kitchen practical: Turkish Cuisine Nenes, Michael F. "Turkey, Greece and Crete." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 454-470. Print.
11 Kitchen practical: Turkish Cuisine Nenes, Michael F. "Turkey, Greece and Crete." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 454-470. Print.
12 Kitchen practical: Asian Cuisine Nenes, Michael F. "Japan." International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. 148-68. Print.
13 Kitchen practical: Advanced cooking techniques: Molecular gastronomy and sous-vide Myhrvold, Nathan. "Cooking Sous Vide." Modernist cuisine. the art and science of cooking: Kitchen manual. By Chris Young and Maxime Bilet. 1st ed. Bellevue, WA: The Cooking Lab, 2011. 192-267. Print.
14 Kitchen practical: Advanced cooking techniques: Molecular gastronomy and sous-vide Myhrvold, Nathan. "Cooking Sous Vide." Modernist cuisine. the art and science of cooking: Kitchen manual. By Chris Young and Maxime Bilet. 1st ed. Bellevue, WA: The Cooking Lab, 2011. 192-267. Print.
15 Review of the semester
16 Final Exam

 

Course Textbooks

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

References

Nenes, Michael F. International Cuisine, The International Culinary Schools at the Art Institutes . 1st ed. Hoboken, NJ: John Wiley & Sons, Inc, 2009. Print. ISBN 978-0-470-05240-2

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

Myhrvold, Nathan, Chris Young, and Maxime Bilet. Modernist cuisine. the art and science of cooking: Kitchen manual. Bellevue, WA: The Cooking Lab, 2011. Print. ISBN 978-0-9827610-0-7

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
15
Laboratory / Application
1
10
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
20
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
25
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
4
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
0
Laboratory / Application Hours
Including exam week: 16 x total hours
16
6
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
1
16
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
18
Final / Oral Exam
1
20
    Total
182

 

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
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