SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
CLM 214 | Course Introduction and Application Information
Course Name |
Art, Design and Gastronomy
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
CLM 214
|
Spring
|
1
|
4
|
3
|
5
|
Prerequisites |
None
|
|||||
Course Language |
English
|
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Course Type |
Required
|
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Course Level |
First Cycle
|
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Mode of Delivery | - | |||||
Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
Course Coordinator | - | |||||
Course Lecturer(s) | ||||||
Assistant(s) | - |
Course Objectives | The aim of this course is to enable students to comprehend the link between culinary arts, art and design, and to develop their creativity in the kitchen to design plates. |
Learning Outcomes |
The students who succeeded in this course;
|
Course Description | In this course, the basic plate presentation techniques used in professional kitchens, the methods of sauce drawing, the rules and subtleties of making the food visually attractive are explained. |
|
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 to the Course | |
2 | CULINARY TRENDS FROM PAST TO PRESENT: Nouvelle Cuisine, Haute Cuisine | Wayne Gisslen, “Professional Cooking”, 8th edn., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 1-13. |
3 | MOLECULAR GASTRONOMY FROM PAST TO PRESENT | Hervé This, “Kitchen Mysteries: Revealing the Science of Cooking”, 1st edn., USA: Columbia University Press, 2007, 1-10. |
4 | BASIC PRINCIPLES OF PLATE PRESENTATION: Color, Shape, Texture, Heat and Taste Balancing Portion Size and Amount Arrangement of Food on the Plate Selecting the Right Plate | Andrew Dornenburg ve Karen Page, “Culinary Artistry”, Chap. 1: The Chef as an Artist, 1st edn., USA: John Wiley & Sons, Inc., 1996, 2-32. “The Art of Plate Presentation”, Chefs Resources, www.chefs-resources.com/kitchen-management-tools/fond-tidbits-for-chefs/the-art-of-platepresentation/. |
5 | ADVANCED CUTTING TECHNIQUES | The Culinary Institute of America, “The Professional Chef”, Part 1: The Culinary Professional, 9th edn., New York: John Wiley & Sons Inc., 2011, 44-68. |
6 | USE OF PLATING TOOLS: Steps Required for Perfect Plating Visual Thinking Taste and Flavor Profile | Andrew Dornenburg ve Karen Page, “Culinary Artistry”, Chap. 4: Composing a Dish, 1st edn., USA: John Wiley & Sons Inc., 1996, 62-88. |
7 | FOAM, EMULSIONS AND GELS: Foam, Emulsion, Gel, Collioids and Suspension Gelatinization, Coagulation, Gelling Agents Agar Agar | Herve This, “Kitchen Mysteries”, Chap. 5: Gels, Jellies, Aspics, 1st edn., USA: Columbia University Press Inc., 2007, 34-44. Ferran Adria, “A day at El Bulli”, 1st edn., New York: Phaidon Press Limited, 2008, 240-464. |
8 | Midterm Exam | |
9 | PHYSICAL AND CHEMICAL REACTIONS: Fats and Oils, Crystallization, Heat Reaction, Acid and Base, Oxidation, Reductions | Sarah R. Labensky, Alan M. Haus ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, Chap. 10: Principles of Cooking, 5th edn., USA: Pearson Education International, 2015, 173-178. |
10 | DESIGN STUDIES: Cold and Hot Plate Designs | Sarah R. Labensky, Alan M. Hause ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, Chap. 36: Plate Presentation, 5th edn., USA: Pearson Education International, 2015, 1095-1104. |
11 | USAGE OF DECORATIVE PRODUCTS AND SAUCES: Fresh Herbs, Flowers, Micro-Sprouts Choux Dough, Tuile Making, Decoration Dough Usage Main Sauces, Derivative Sauces, Reduction Sauces, Glaze Sauces Use of Sauce on Salty and Dough Products Dessert Sauces | The Culinary Institute of America, “The Professional Chef”, Part 3: Tools and Ingredients in the Professional Kitchen, 9th edn., New York: John Wiley & Sons Inc., 2011, 147-171. |
12 | ART OF PLATE PRESENTATION: Classic Plating Models Free Style Models Landscape Model Sauce Drawing: Drawing Lines, Circles, and Triangles | Sarah R. Labensky, Alan M. Hause ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, Chap. 36: Plate Presentation, 5th edn., USA: Pearson Education International, 2015, 1095-1110. |
13 | DESSERT PLATE PRESENTATION AND DECONSTRUCTED PLATE DESIGN | Sarah R. Labensky, Alan M. Hause ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, Chap. 36: Plate Presentation, 5th edn., USA: Pearson Education International, 2015, 1103-1106. |
14 | SOUS VIDE COOKING TECHNIQUE | Nathan Myhrvold, Chris Young ve Maxime Bilet, “Modernist Cuisine: The Art and Science of Cooking”, 1st edn., Köln: Taschen Verlag, 2011, 192-267. |
15 | Semester Review | |
16 | Final Exam |
Course Notes/Textbooks | Department of Gastronomy and Culinary Arts, IEU. Art, Design & Gastronomy. School of Applied Management Sciences, 2017. |
|
Suggested Readings/Materials |
|
EVALUATION SYSTEM
Semester Activities | Number | Weigthing |
Participation | ||
Laboratory / Application |
1
|
30
|
Field Work | ||
Quizzes / Studio Critiques | ||
Portfolio | ||
Homework / Assignments | ||
Presentation / Jury | ||
Project |
1
|
30
|
Seminar / Workshop | ||
Oral Exams | ||
Midterm | ||
Final Exam |
1
|
40
|
Total |
Weighting of Semester Activities on the Final Grade |
2
|
60
|
Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
Total |
ECTS / WORKLOAD TABLE
Semester Activities | Number | Duration (Hours) | Workload |
---|---|---|---|
Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
1
|
16
|
Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
4
|
64
|
Study Hours Out of Class |
14
|
1
|
14
|
Field Work |
0
|
||
Quizzes / Studio Critiques |
0
|
||
Portfolio |
0
|
||
Homework / Assignments |
0
|
||
Presentation / Jury |
0
|
||
Project |
1
|
24
|
24
|
Seminar / Workshop |
0
|
||
Oral Exam |
0
|
||
Midterms |
0
|
||
Final Exam |
1
|
32
|
32
|
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 |
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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 |
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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 |
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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. |
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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 |
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 |
|||||
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 |
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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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