CLM 414 | Course Introduction and Application Information

Course Name
Olive, Olive Oil and in Culinary Culture
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 414
Fall/Spring
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives To share knowledge and information about history, producing countries, economy, place in culture, usage out of kitchen about olives and olive oil; in addition to teach how to distinguish defected olives and olive oil from highly qualified products through sensory analysis.
Learning Outcomes The students who succeeded in this course;
  • Give general information about olives and olive oil.
  • Discuss the importance of olives and olive oil for the country’s economy.
  • Explain the differences between traditional and modern olive groves.
  • Compare table olive and olive oil value chains and their economic importance.
  • Classify table olives and olive oil samples according to their qualities.
  • Distinguish defected and highly qualified olive oil samples.
Course Content The course will cover olive and olive oil’s history, agriculture, economy, trade, use and tasting of olive oil and table olives, place of olive in art and culture. The main focus of the course is to enhance useful information to students and give them the capability of distinguishing the difference between defected and highly qualified table olives and olive oil.

 



Course Category

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 “Zeytin Kitabı – Zeytinden Zeytinyağına” – Mahmut Boynudelik, Zerrin İren Boynudelik –Oğlak Yayıncılık – Yemek/Zeytin. 2007\\
2 History and Geography of Olive and Olive Oil “Zeytin Kitabı – Zeytinden Zeytinyağına” – Mahmut Boynudelik, Zerrin İren Boynudelik –Oğlak Yayıncılık – Yemek/Zeytin. 2007\\
3 Producer Countries of Olive and Olive Oil “The Extra Virgin Olive Oil Handbook” - Claudio Peri - Wiley Blackwell. 2014
4 Economy and Consumption of Olive Oil “The Extra Virgin Olive Oil Handbook” - Claudio Peri - Wiley Blackwell. 2014
5 Economy and Consumption of Table Olives Ölmez Ağacın Peşinde, Türkiye’de Zeytin ve Zeytinyağı – Artun Ünsal – YK Yayınları
6 Agriculture of Olives, Turkish Olive Law Ölmez Ağacın Peşinde, Türkiye’de Zeytin ve Zeytinyağı – Artun Ünsal – YK Yayınları
7 Production, Storage and Marketing of Olive and Olive Oil “The Extra Virgin Olive Oil Handbook” - Claudio Peri - Wiley Blackwell. 2014
8 Midterm
9 Quality Criterion and Classification of Olive Oil “The Extra Virgin Olive Oil Handbook” - Claudio Peri - Wiley Blackwell. 2014
10 Health Benefits and Antioxidants of Olive and Olive Oil “The Extra Virgin Olive Oil Handbook” - Claudio Peri - Wiley Blackwell. 2014
11 Seminar – Olive Oil & Health Ölmez Ağacın Peşinde, Türkiye’de Zeytin ve Zeytinyağı – Artun Ünsal – YK Yayınları
12 Sensory Analysis of Olive Oil “The Extra Virgin Olive Oil Handbook” - Claudio Peri - Wiley Blackwell. 2014
13 Production of Table Olives –Sensory Analysis of Table Olives Ölmez Ağacın Peşinde, Türkiye’de Zeytin ve Zeytinyağı – Artun Ünsal – YK Yayınları
14 Olive in Art and Culture “Zeytin Kitabı – Zeytinden Zeytinyağına” – Mahmut Boynudelik, Zerrin İren Boynudelik –Oğlak Yayıncılık – Yemek/Zeytin. 2007\\
15 Final Exam
16 Review of the Semester

 

Course Textbooks

Ölmez Ağacın Peşinde, Türkiye’de Zeytin ve Zeytinyağı – Artun Ünsal – YK Yayınları\      “Zeytin Kitabı – Zeytinden Zeytinyağına” – Mahmut Boynudelik, Zerrin İren Boynudelik –Oğlak Yayıncılık – Yemek/Zeytin. 2007\ “The Extra Virgin Olive Oil Handbook” - Claudio Peri - Wiley Blackwell. 2014 \

References

“Olive Oil Sensory Science” – Erminio Monteleone, Susan Langstaff – Wiley Blackwell. 2014 International Olive Oil Council Web Site. www.internationaloliveoil.org

TÜBİTAK, TÜSSİDE, http://www.tarim.gov.tr/BUGEM/kumelenme/Belgeler/literatur_arastirmasi_ulusal_ve_uluslararasi_pazar_analizi_raporu.pdf Resmi Gazete Sayı: 29181, http://www.resmigazete.gov.tr/eskiler/2014/11/20141120-21.htm

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
15
Laboratory / Application
1
10
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
1
20
Project
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
3
48
Laboratory / Application Hours
Including exam week: 16 x total hours
16
10
Study Hours Out of Class
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
1
30
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
25
Final / Oral Exam
1
30
    Total
293

 

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
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
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