CLM 450 | Course Introduction and Application Information

Course Name
American Cuisine
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 450
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 Workshops designed to develop the skills of the chef in American (North and South) styles of cookery, showcasing individual dishes and specific techniques.
Learning Outcomes The students who succeeded in this course;
  • • Practice, understand and improve their knowledge of American Cookery
  • Practice, understand and improve their knowledge of American Cookery
  • Understand and create individual dishes according to specific recipes
  • Gain a knowledge of American equipment, techniques, styles and flavours
  • Understand the requirements of cost control while maintaining artistic flair
Course Content A general introduction to American Cuisine, studying the elements of a regional dish and recreating them with reference to Historical and or Cultural elements therein: General references to plate design, Artistic flair, presentation and personal organisation.

 



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 Introduction
2 Seasonings Preparation of seasonings and sauce we will be using throughout the semester
3 Traditional Preparation of traditional North American dishes
4 Seasoning and Grilling Meat Practice and demonstrate Seasoning and grilling techniqes
5 Mexican Practice and demonstrate Mexican cuisine dish
6 Peru Practice and demonstrate Peruvian cuisine dish
7 Argentina Practice and demonstrate Argentinian cuisine dish
8 Midterm Examination
9 Cuba Practice and demonstrate Cuban cuisine
10 Tex-Mex Practice and demonstrate Tex-Mex cuisine dish
11 New York/Chicago Practice and demonstrate what New York and Chicago is famous for
12 Mexican Practice and demonstrate Typical Mexican Cuisine
13 Brazil Practice and demonstrate a specific Brazilian Meal
14 North American Practice and demonstrate North American Cuisine
15 New England Practice and demonstrate a typical New England Favorite
16 Final Exam

 

Course Textbooks
References

 

EVALUATION SYSTEM

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

Contribution of Semester Work to Final Grade
100
Contribution of Final Work to Final Grade
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
4
64
Laboratory / Application Hours
Including exam week: 16 x total hours
16
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
11
Presentation / Jury
1
11
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
12
Final / Oral Exam
1
    Total
130

 

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 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
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