SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

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
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 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 Description 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 Notes/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 \

Suggested Readings/Materials

“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 Activities Number Weigthing
Participation
1
15
Laboratory / Application
1
10
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
1
20
Project
Seminar / Workshop
Oral Exams
Midterm
1
25
Final Exam
1
30
Total

Weighting of Semester Activities on the Final Grade
4
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
3
48
Laboratory / Application Hours
(Including exam week: '.16.' x total hours)
16
0
Study Hours Out of Class
14
3
42
Field Work
0
Quizzes / Studio Critiques
0
Portfolio
0
Homework / Assignments
0
Presentation / Jury
1
25
25
Project
0
Seminar / Workshop
0
Oral Exam
0
Midterms
1
15
15
Final Exam
1
20
20
    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

X
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

X
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

X
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.

X
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

X
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

X
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)

X
11

Speaks a second foreign at a medium level of fluency efficiently

X
12

Relates the knowledge gained through the history of humanity to the field of expertise

X

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

 


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