SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
CLM 460 | Course Introduction and Application Information
| Course Name |
Classical European Cuisine
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 460
|
Fall/Spring
|
2
|
2
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
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| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | The objective of this course is to acquire information about the preparation and presentation of menus of Traditional European Cuisine in accordance with nutritional principles. The course also aims the students to be able to evaluate the factors affecting the traditional European cuisine culture. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | In this course, the general structure of European cuisines, materials used in these kitchens and cooking methods will be shown. In the course, different recipes, presentations and techniques used in European cuisine will also be covered. Students will be taught how the historical and cultural elements of the European countries are reflected in the cuisine culture. |
|
|
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-Hygiene Education | |
| 2 | The History of the Classical European Cuisine I | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 3 | The History of the Classical European Cuisine II | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 4 | Northern French Cuisine: Paris, Nantes, Bordeaux, Alsace, Normandie | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited sy: 1-320 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. P Ripailles: Traditional French Cuisine, Stephane Reynaud sy: 20-90 |
| 5 | Southern French Cuisine: Province, Marseille, Cote d'Azur | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited sy: 1-320 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. P Ripailles: Traditional French Cuisine, Stephane Reynaud sy: 20-90 |
| 6 | Northern Italian Cuisine: Lombardia, Veneto,Emilia-Romagna, Trentino | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited sy: 1-320 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. The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 1-100 |
| 7 | Southern Italian Cuisine: Toscana, Calabria, Puglia | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited sy: 1-320 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. The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 1-100 |
| 8 | Midterm | |
| 9 | Spanish Cuisine: Catalonia Region | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited sy: 1-320 The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 100-200 |
| 10 | Spanish Cuisine: Basque Region | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited sy: 1-320 The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 100-200 |
| 11 | Northern European Cuisine | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited sy: 1-320 Swedish Food and Cooking, Anna Mosesson, sy: 35-75 Danish Fodd Recipes, Lev Well. sy. 50-100 |
| 12 | Nordic Cuisine: Sweden, Finland, Norway, Denmark | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited sy: 1-320 Swedish Food and Cooking, Anna Mosesson, sy: 35-75 Danish Fodd Recipes, Lev Well. sy. 50-100 |
| 13 | Greek Cuisine | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited sy: 1-320 The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 300-400 |
| 14 | Eastern European Cuisine | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited sy: 1-320 Russian Polish & German Cooking, Lesley Chamberlain sy.1-256 |
| 15 | Balkan Cuisine | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320 |
| 16 | Final Exam |
| Course Notes/Textbooks | European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited, 2005. ISBN 1740225279, 9781740225274 The Complete Mediterranean Cookbook, America's Test Kitchen, sy: 100-200; ISBN-10 : 1948703343 / ISBN-13 : 978-1948703345 The Complete Mediterranean Cookbook, America's Test Kitchen Food of London: A Culinary Tour of Classic British Cuisine, Kathryn Hawkins; ISBN-10 : 194870342 Russian Polish & German Cooking, Lesley Chamberlain; ISBN-10 : 0134441907 / ISBN-13 : 978-0134441900 European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited, 2005. ISBN 1740225279 /9781740225274 The Complete Mediterranean Cookbook, America's Test Kitchen; ISBN-13 : 978-1940352640/ ISBN-10 : 1940352649 Food of London: A Culinary Tour of Classic British Cuisine, Kathryn Hawkins ASIN : B00DFMA262 |
| Suggested Readings/Materials | The Professional Chef - 9th Edition - WILEY Food History – Reay Tannahill – Three Rivery Press New Larousse Gastronomique - Hamlyn The Oxford Companion to Food - Alan Davidson -OUP Oxford; 2 edition European Gastronomy into the 21st Century |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application |
1
|
10
|
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
10
|
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project |
1
|
15
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
20
|
| Final Exam |
1
|
35
|
| Total |
| Weighting of Semester Activities on the Final Grade |
5
|
65
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
35
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
1
|
8
|
8
|
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
1
|
15
|
15
|
| 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 |
X | ||||
| 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 |
|||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
|||||
| 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 |
|||||
| 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) |
|||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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