CLM 214 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

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
Course Type	Required
Course Level	First Cycle
Mode of Delivery	-
Teaching Methods and Techniques of the Course	Application: Experiment / Laboratory / Workshop Lecture / Presentation
National Occupation Classification	-
Course Coordinator	-
Course Lecturer(s)	Öğr.Gör. Selcen Merve DABAĞ
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; 1. discuss the relationship between food and plate presentation. 2. apply advanced cutting techniques. 3. use decoration tools. 4. discuss the culinary trends from the past to the present. 5. explain the basic rules and subtleties of plate presentation. 6. use the decoration and sauce techniques in plate design. 7. explain the concept of molecular gastronomy and the techniques applied within the scope of molecular gastronomy.
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.
Related Sustainable Development Goals

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

Week	Subjects	Related Preparation
1	Course Introduction
2	Brief Introduction to Art & Design	Wayne Gisslen, “Professional Cooking”, 8th edn., Hoboken, New Jersey: John Wiley & Sons Inc., 2015, 1-13.
3	Hands-on Culinary Diagnostics	Hervé This, “Kitchen Mysteries: Revealing the Science of Cooking”, 1st edn., USA: Columbia University Press, 2007, 1-10.
4	Art & Design Elements in Plate Presentation	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	Art & Design Principles in Plate Presentation	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	The Use of Space and Color in Plating	Andrew Dornenburg ve Karen Page, “Culinary Artistry”, Chap. 4: Composing a Dish, 1st edn., USA: John Wiley & Sons Inc., 1996, 62-88.
7	Texture and Composition in Plate Design – Stacked Layout	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
9	Isolated Plating Fundamentals	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	Introduction to Molecular Gastronomy	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	Advanced Decoration Tools and Their Uses	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	The Role of Storytelling in Plating	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	Plating Styles: Minimalist, Rustic, Artistic	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	Project Preparation: Fine Dining Menu	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

Andrew Dornenburg ve Karen Page, “Culinary Artistry”, Chap. 1: The Chef as an Artist, 1st edn., USA: John Wiley & Sons, Inc, 1996, 2-18

ISBN: 978-0-471-28785-8

Ferran Adria, “A day at El Bulli”, 1st edn., New York: Phaidon Press Limited, 2008, 240-464. ISBN: 978-8-478-71239-7

Hervé This, “Kitchen Mysteries: Revealing the Science of Cooking”, USA: Columbia University Press, 2007, 1-10. ISBN: 978-0-231-14170-3

Wayne Gisslen, “Professional Cooking”, 8th edn., Hoboken, New Jersey: John Wiley & Sons Inc., 2015. ISBN: 978-1-118-63672-5

Nathan Myhrvold, Chris Young ve Maxime Bilet, “Modernist Cuisine: The Art and Science of Cooking”, 1st edn., Köln: Taschen Verlag, 2011, 192-267. ISBN: 978-0-982-76100-7

Sarah R. Labensky, Alan M. Hause ve Priscilla A. Martel, “On Cooking: A Textbook of Culinary Fundamentals”, 5th edn., USA: Pearson Education International, 2015. ISBN: 978-0-134-44190-0

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. ISBN: 978-0-470-42135-2

“The Art of Plate Presentation”, Chefs Resources, www.chefs-resources.com/kitchen-management-tools/fond-tidbits-for-chefs/the-art-of-platepresentation/.

Semester Activities	Number	Weigthing
Participation
Laboratory / Application	1	30
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project	1	20
Seminar / Workshop
Oral Exams
Midterm	1	20
Final Exam	1	30
Total

Weighting of Semester Activities on the Final Grade	3	70
Weighting of End-of-Semester Activities on the Final Grade	1	30
Total

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	2	28
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments			0
Presentation / Jury			0
Project	1	20	20
Seminar / Workshop			0
Oral Exam			0
Midterms	1	8	8
Final Exam	1	14	14
		Total	150

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	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	-	-	-	-	-
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	-	-	-	-	-
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	-	-	-	-	-
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.	-	-	-	-	-
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	-	-	-	-	-
12	Relates the knowledge gained through the history of humanity to the field of expertise	-	-	-	-	-