CLM 440 | Course Introduction and Application Information

Course Name
Vegeterian Cuisine
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 440
Fall/Spring
2
2
3
5

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives Preparing and presenting menus in the Vegeterian Cuisine in accordance with nutritional principles
Learning Outcomes The students who succeeded in this course;
  • Knows the Vegeterian delights
  • Identifies the nutritional value of the vegeterian dishes
  • Combines vegeterian proteins with other ingredients
  • Prepares and presents a vegeterian menu
Course Content The general structure and the history of Vegeterian Cuisine. The ingredients used in Vegeterian Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to Vegeterian Cuisine and plate presentation and organization compatible with these elements.

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 What is the vegatarianism? Vegetarian Cookbook for Beginners: The Essential Vegetarian Cookbook to Get Started ROCKEİDGE PRESS 11-18
2 What is the veganism? Understanding veganism? What is the incleded in the dieat? Vegan Diet for Beginners. JESSICA BRADES. 13-19
3 What is raw? Benefits of Raw Food? The Raw Food Nutrition Handbook: An Essential Guide to Understanding Raw Food Diets. Karin Dina and Rick Dina 1-9
4 Raw Kitchen Shopping Tips Equipment-Techniques Tips and Tricks Raw Food Groups Raw and Simple: Eat Well and Live Radiantly with 100 Truly Quick and Easy Recipes for the Raw Food Lifestyle Judita Wignall 24-31
5 Understanding Vegan Nutritent Needs Protein From Plants Vegan for Life: Everything You Need to Know to Be Healthy and Fit on a Plant-Based Diet Jack Norris Virginia Messina 1-27
6 Vegan and Vegeterian Breakfast The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out 25-53 Vegan 101: A Vegan Cookbook: Learn to Cook Plant-Based Meals that Satisfy Everyone Jenny Engel and Heather Bell 29-52 Healthy Cookbook for Two: 175 Simple, Delicious Recipes to Enjoy Cooking for Two Rockridge Press 67-78
7 Salads Healthy Cookbook for Two: 175 Simple, Delicious Recipes to Enjoy Cooking for Two Rockridge Press 101-115
8 Soups Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan Gaz Oakley and Simon Smith 56-72 79-97
9 Midterm Examination
10 Burgers,Days and Wraps Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan Gaz Oakley and Simon Smith100-118
11 Mains Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan Gaz Oakley and Simon Smith 118-144 The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out Angela Liddon 143-187
12 Mains Main-Course Vegetarian Pleasures Jeanne Lemlin 143-187
13 Smoothies Healthy Happy Vegan Kitchen Kathy Patalsky
14 Desserts Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan Gaz Oakley and Simon Smith 182-210 Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakes 10-170 Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body Love Real Food: More Than 100 Feel-Good Vegetarian Favorites to Delight the Senses and Nourish the Body Kathryne Taylor 193-215 The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside OutMar 4, 2014 by Angela Liddon 237-271
15 Review of the semester
16 Final Exam

 

Course Textbooks

Vegan 100: Over 100 Incredible Recipes from Avant-Garde Vegan, Gaz Oakley and Simon Smith

Healthy Happy Vegan Kitchen, Kathy Patalsky

References

 

EVALUATION SYSTEM

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

Contribution of Semester Work to Final Grade
5
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
2
32
Laboratory / Application Hours
Including exam week: 16 x total hours
16
2
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
10
Presentation / Jury
1
10
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
12
Final / Oral Exam
1
22
    Total
150

 

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 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
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 X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
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