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
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s) -
Assistant(s) -
Course Objectives Preparing and presenting menus in the Classical European Cuisine in accordance with nutritional principles
Learning Outcomes The students who succeeded in this course;
  • know the equipment, materials and methods used in prepartion of menus in the Classical European Cuisine
  • know the style and types of menus in the Classical European Cuisine
  • apply professional skills and considers hygiene and safety when preparing Classical European menus
  • evaluate the quality of menus in the Classical European Cuisine
  • learn to apply traditional European Cuisine recipes and techniques
Course Content The general structure of Classical European Cuisine. The ingredients used in Classical European Cuisine and applications about preparing food by using these ingredients. Historical and cultural elements special to Classical European 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 Introduction
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 pp: 1-320
5 Southern French Cuisine: Province, Marseille, Cote d'Azur European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320
6 Northern Italian Cuisine: Lombardia, Veneto,Emilia-Romagna, Trentino European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320
7 Southern Italian Cuisine: Toscana, Calabria, Puglia European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320
8 Midterm
9 Spanish Cuisine: Catalonia Region European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320
10 Spanish Cuisine: Basque Region European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320
11 Northern European Cuisine European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320
12 Nordic Cuisine: Sweden, Finland, Norway, Denmark European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320
13 Greek Cuisine European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320
14 Eastern European Cuisine European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited pp: 1-320
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 Textbooks

European Cuisine: The Best in European Food, R & R Publishing, R&R Publications Pty, Limited, 2005. ISBN 1740225279, 9781740225274

References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
30
Presentation / Jury
1
30
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
15
Final / Oral Exam
1
15
Total

Contribution of Semester Work to Final Grade
4
85
Contribution of Final Work to Final Grade
1
15
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
14
Presentation / Jury
1
15
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
15
Final / Oral Exam
1
    Total
140

 

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
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