CLM 301 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Professional Skills Laboratory I

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 301	Fall	2	6	5	6

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. Aypar SATI
Assistant(s)	-

Course Objectives	The aim of this course is to develop the students' ability to present plates by preparing menus from world cuisines with appropriate cooking techniques.
Learning Outcomes	The students who succeeded in this course; apply recipes from world cuisines with appropriate preparation, equipment use, cooking and presentation techniques within the specified time. develop the ability to work effectively individually and as a team in a professional kitchen environment. explain the rules and principles to be followed when planning a menu. design recipes and menus that consider the principles of art, design and management practices. define a la carte service techniques, rules and equipment. serve a la carte service products to guests in accordance with the rules by taking reservations from guests and setting the table layout.
Course Description	In this course, students are taught the basic food service and the importance of teamwork in a professional kitchen environment. Within the scope of the course, students are provided to apply recipes, prepare for presentations and serve them to guests within the specified time.
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	Introduction to the Course
2	Theory: Staff Attributes, Skills and Knowledge / Practice: International Cuisine – I	John Cousins, Dennis Lillicrap, and Suzanne Weekes, "Staff Attributes, Skills and Knowledge", chap. 2 in Food and Beverage Service, 9th edn. (London: Hodder Education, 2014), 27–54. / Wayne Gisslen, "Stocks and Sauces", chap. 8; "Soups", chap. 9; "Cooking Vegetables", chap. 11; "Potatoes", chap. 12; "Legumes, Grains, Pasta and Other Starches", chap. 13; "Cooking Methods for Meat, Poultry and Fish", chap. 14; “Salad Dressings and Salads, chap. 21; “Hors D’oeuvres”, chap. 23; "Food Presentation", chap. 29 in Professional Cooking, 8th edn. (New York: John Wiley & Sons, 2015), 155–892. / Wayne Gisslen, “Basic Baking Principles”, chap. 5; “Lean Yeast Doughs: Straight Doughs”, chap. 7; “Rich Yeast Doughs”, chap. 9; “Basic Syrups, Creams, and Sauces”, chap. 12; “Tarts and Special Pastries”, chap. 15; “Cake Mixing and Baking”, chap. 16; “Custards, Puddings, Mousses and Soufflés”, chap. 19; “Frozen Desserts”, chap. 20; “Dessert Presentation”, chap. 22; “Chocolate”, chap. 23 in Professional Baking, 7th edn. (John Wiley & Sons, 2017), 93-646.
3	Theory: Table Setting for Service – Service Equipment / Practice: International Cuisine – II	Lendal H. Kotschevar and Valentino Luciani, "Classic Service Styles", chap. 7 in Presenting Service: The Ultimate Guide for Foodservice Professional, 2nd edn. (Hoboken, NJ: John Wiley & Sons, 2007), 110–125. / Wayne Gisslen, "Stocks and Sauces", chap. 8; "Soups", chap. 9; "Cooking Vegetables", chap. 11; "Potatoes", chap. 12; "Legumes, Grains, Pasta and Other Starches", chap. 13; "Cooking Methods for Meat, Poultry and Fish", chap. 14; “Salad Dressings and Salads, chap. 21; “Hors D’oeuvres”, chap. 23; "Food Presentation", chap. 29 in Professional Cooking, 8th edn. (New York: John Wiley & Sons, 2015), 155–892. / Wayne Gisslen, “Basic Baking Principles”, chap. 5; “Lean Yeast Doughs: Straight Doughs”, chap. 7; “Rich Yeast Doughs”, chap. 9; “Basic Syrups, Creams, and Sauces”, chap. 12; “Tarts and Special Pastries”, chap. 15; “Cake Mixing and Baking”, chap. 16; “Custards, Puddings, Mousses and Soufflés”, chap. 19; “Frozen Desserts”, chap. 20; “Dessert Presentation”, chap. 22; “Chocolate”, chap. 23 in Professional Baking, 7th edn. (John Wiley & Sons, 2017), 93-646.
4	Theory: Service Techniques / Practice: International Cuisine – III	Lendal H. Kotschevar and Valentino Luciani, "Classic Service Styles", chap. 7 in Presenting Service: The Ultimate Guide for Foodservice Professional, 2nd edn. (Hoboken, NJ: John Wiley & Sons, 2007), 110–125. / Wayne Gisslen, "Stocks and Sauces", chap. 8; "Soups", chap. 9; "Cooking Vegetables", chap. 11; "Potatoes", chap. 12; "Legumes, Grains, Pasta and Other Starches", chap. 13; "Cooking Methods for Meat, Poultry and Fish", chap. 14; “Salad Dressings and Salads, chap. 21; “Hors D’oeuvres”, chap. 23; "Food Presentation", chap. 29 in Professional Cooking, 8th edn. (New York: John Wiley & Sons, 2015), 155–892. / Wayne Gisslen, “Basic Baking Principles”, chap. 5; “Lean Yeast Doughs: Straight Doughs”, chap. 7; “Rich Yeast Doughs”, chap. 9; “Basic Syrups, Creams, and Sauces”, chap. 12; “Tarts and Special Pastries”, chap. 15; “Cake Mixing and Baking”, chap. 16; “Custards, Puddings, Mousses and Soufflés”, chap. 19; “Frozen Desserts”, chap. 20; “Dessert Presentation”, chap. 22; “Chocolate”, chap. 23 in Professional Baking, 7th edn. (John Wiley & Sons, 2017), 93-646.
5	Theory: Factors that Define a Menu / Practice: International Cuisine – IV	Daniel Traster, "Factors that Define a Menu", chap. 1; "Menu Styles and Headings – Traditional Basics", chap. 3 in Foundations of Menu Planning, 2nd edn (New York: Pearson, 2018), 1–51. Wayne Gisslen, "Stocks and Sauces", chap. 8; "Soups", chap. 9; "Cooking Vegetables", chap. 11; "Potatoes", chap. 12; "Legumes, Grains, Pasta and Other Starches", chap. 13; "Cooking Methods for Meat, Poultry and Fish", chap. 14; “Salad Dressings and Salads, chap. 21; “Hors D’oeuvres”, chap. 23; "Food Presentation", chap. 29 in Professional Cooking, 8th edn. (New York: John Wiley & Sons, 2015), 155–892. / Wayne Gisslen, “Basic Baking Principles”, chap. 5; “Lean Yeast Doughs: Straight Doughs”, chap. 7; “Rich Yeast Doughs”, chap. 9; “Basic Syrups, Creams, and Sauces”, chap. 12; “Tarts and Special Pastries”, chap. 15; “Cake Mixing and Baking”, chap. 16; “Custards, Puddings, Mousses and Soufflés”, chap. 19; “Frozen Desserts”, chap. 20; “Dessert Presentation”, chap. 22; “Chocolate”, chap. 23 in Professional Baking, 7th edn. (John Wiley & Sons, 2017), 93-646.
6	Theory: Traditional Menu Headings – Lunch and Dinner Menus / Practice: International Cuisine – V	Daniel Traster, "Menu Styles and Headings – Traditional Basics", chap. 3 in Foundations of Menu Planning, 2nd edn. (New York: Pearson, 2018), 31–51. / Wayne Gisslen, "Stocks and Sauces", chap. 8; "Soups", chap. 9; "Cooking Vegetables", chap. 11; "Potatoes", chap. 12; "Legumes, Grains, Pasta and Other Starches", chap. 13; "Cooking Methods for Meat, Poultry and Fish", chap. 14; “Salad Dressings and Salads, chap. 21; “Hors D’oeuvres”, chap. 23; "Food Presentation", chap. 29 in Professional Cooking, 8th edn. (New York: John Wiley & Sons, 2015), 155–892. / Wayne Gisslen, “Basic Baking Principles”, chap. 5; “Lean Yeast Doughs: Straight Doughs”, chap. 7; “Rich Yeast Doughs”, chap. 9; “Basic Syrups, Creams, and Sauces”, chap. 12; “Tarts and Special Pastries”, chap. 15; “Cake Mixing and Baking”, chap. 16; “Custards, Puddings, Mousses and Soufflés”, chap. 19; “Frozen Desserts”, chap. 20; “Dessert Presentation”, chap. 22; “Chocolate”, chap. 23 in Professional Baking, 7th edn. (John Wiley & Sons, 2017), 93-646.
7	Theory: Types of Menus / Practice: International Cuisine – VI	John Cousins, Dennis Lillicrap, and Suzanne Weekes, "The Menu, Menu Knowledge and Accompaniments", chap. 4 in Food and Beverage Service, 9th edn. (London: Hodder Education, 2014), 90–127. / Wayne Gisslen, "Stocks and Sauces", chap. 8; "Soups", chap. 9; "Cooking Vegetables", chap. 11; "Potatoes", chap. 12; "Legumes, Grains, Pasta and Other Starches", chap. 13; "Cooking Methods for Meat, Poultry and Fish", chap. 14; “Salad Dressings and Salads, chap. 21; “Hors D’oeuvres”, chap. 23; "Food Presentation", chap. 29 in Professional Cooking, 8th edn. (New York: John Wiley & Sons, 2015), 155–892. / Wayne Gisslen, “Basic Baking Principles”, chap. 5; “Lean Yeast Doughs: Straight Doughs”, chap. 7; “Rich Yeast Doughs”, chap. 9; “Basic Syrups, Creams, and Sauces”, chap. 12; “Tarts and Special Pastries”, chap. 15; “Cake Mixing and Baking”, chap. 16; “Custards, Puddings, Mousses and Soufflés”, chap. 19; “Frozen Desserts”, chap. 20; “Dessert Presentation”, chap. 22; “Chocolate”, chap. 23 in Professional Baking, 7th edn. (John Wiley & Sons, 2017), 93-646.
8	Theory: Menu Pricing / Practice: International Cuisine – VII	Daniel Traster, "Menu Pricing", chap. 7 in Foundations of Menu Planning, 2nd edn (New York: Pearson, 2018), 139–159. / Wayne Gisslen, "Stocks and Sauces", chap. 8; "Soups", chap. 9; "Cooking Vegetables", chap. 11; "Potatoes", chap. 12; "Legumes, Grains, Pasta and Other Starches", chap. 13; "Cooking Methods for Meat, Poultry and Fish", chap. 14; “Salad Dressings and Salads, chap. 21; “Hors D’oeuvres”, chap. 23; "Food Presentation", chap. 29 in Professional Cooking, 8th edn. (New York: John Wiley & Sons, 2015), 155–892. / Wayne Gisslen, “Basic Baking Principles”, chap. 5; “Lean Yeast Doughs: Straight Doughs”, chap. 7; “Rich Yeast Doughs”, chap. 9; “Basic Syrups, Creams, and Sauces”, chap. 12; “Tarts and Special Pastries”, chap. 15; “Cake Mixing and Baking”, chap. 16; “Custards, Puddings, Mousses and Soufflés”, chap. 19; “Frozen Desserts”, chap. 20; “Dessert Presentation”, chap. 22; “Chocolate”, chap. 23 in Professional Baking, 7th edn. (John Wiley & Sons, 2017), 93-646.
9	Midterm Exam
10	Practice: International Cuisine – VIII	Wayne Gisslen, "Stocks and Sauces", chap. 8; "Soups", chap. 9; "Cooking Vegetables", chap. 11; "Potatoes", chap. 12; "Legumes, Grains, Pasta and Other Starches", chap. 13; "Cooking Methods for Meat, Poultry and Fish", chap. 14; “Salad Dressings and Salads, chap. 21; “Hors D’oeuvres”, chap. 23; "Food Presentation", chap. 29 in Professional Cooking, 8th edn. (New York: John Wiley & Sons, 2015), 155–892. / Wayne Gisslen, “Basic Baking Principles”, chap. 5; “Lean Yeast Doughs: Straight Doughs”, chap. 7; “Rich Yeast Doughs”, chap. 9; “Basic Syrups, Creams, and Sauces”, chap. 12; “Tarts and Special Pastries”, chap. 15; “Cake Mixing and Baking”, chap. 16; “Custards, Puddings, Mousses and Soufflés”, chap. 19; “Frozen Desserts”, chap. 20; “Dessert Presentation”, chap. 22; “Chocolate”, chap. 23 in Professional Baking, 7th edn. (John Wiley & Sons, 2017), 93-646.
11	Practice: International Cuisine – IX	Wayne Gisslen, "Stocks and Sauces", chap. 8; "Soups", chap. 9; "Cooking Vegetables", chap. 11; "Potatoes", chap. 12; "Legumes, Grains, Pasta and Other Starches", chap. 13; "Cooking Methods for Meat, Poultry and Fish", chap. 14; “Salad Dressings and Salads, chap. 21; “Hors D’oeuvres”, chap. 23; "Food Presentation", chap. 29 in Professional Cooking, 8th edn. (New York: John Wiley & Sons, 2015), 155–892. / Wayne Gisslen, “Basic Baking Principles”, chap. 5; “Lean Yeast Doughs: Straight Doughs”, chap. 7; “Rich Yeast Doughs”, chap. 9; “Basic Syrups, Creams, and Sauces”, chap. 12; “Tarts and Special Pastries”, chap. 15; “Cake Mixing and Baking”, chap. 16; “Custards, Puddings, Mousses and Soufflés”, chap. 19; “Frozen Desserts”, chap. 20; “Dessert Presentation”, chap. 22; “Chocolate”, chap. 23 in Professional Baking, 7th edn. (John Wiley & Sons, 2017), 93-646.
12	Practice: International Cuisine – X	Wayne Gisslen, "Stocks and Sauces", chap. 8; "Soups", chap. 9; "Cooking Vegetables", chap. 11; "Potatoes", chap. 12; "Legumes, Grains, Pasta and Other Starches", chap. 13; "Cooking Methods for Meat, Poultry and Fish", chap. 14; “Salad Dressings and Salads, chap. 21; “Hors D’oeuvres”, chap. 23; "Food Presentation", chap. 29 in Professional Cooking, 8th edn. (New York: John Wiley & Sons, 2015), 155–892. / Wayne Gisslen, “Basic Baking Principles”, chap. 5; “Lean Yeast Doughs: Straight Doughs”, chap. 7; “Rich Yeast Doughs”, chap. 9; “Basic Syrups, Creams, and Sauces”, chap. 12; “Tarts and Special Pastries”, chap. 15; “Cake Mixing and Baking”, chap. 16; “Custards, Puddings, Mousses and Soufflés”, chap. 19; “Frozen Desserts”, chap. 20; “Dessert Presentation”, chap. 22; “Chocolate”, chap. 23 in Professional Baking, 7th edn. (John Wiley & Sons, 2017), 93-646.
13	Practice: International Cuisine – XI	Wayne Gisslen, "Stocks and Sauces", chap. 8; "Soups", chap. 9; "Cooking Vegetables", chap. 11; "Potatoes", chap. 12; "Legumes, Grains, Pasta and Other Starches", chap. 13; "Cooking Methods for Meat, Poultry and Fish", chap. 14; “Salad Dressings and Salads, chap. 21; “Hors D’oeuvres”, chap. 23; "Food Presentation", chap. 29 in Professional Cooking, 8th edn. (New York: John Wiley & Sons, 2015), 155–892. / Wayne Gisslen, “Basic Baking Principles”, chap. 5; “Lean Yeast Doughs: Straight Doughs”, chap. 7; “Rich Yeast Doughs”, chap. 9; “Basic Syrups, Creams, and Sauces”, chap. 12; “Tarts and Special Pastries”, chap. 15; “Cake Mixing and Baking”, chap. 16; “Custards, Puddings, Mousses and Soufflés”, chap. 19; “Frozen Desserts”, chap. 20; “Dessert Presentation”, chap. 22; “Chocolate”, chap. 23 in Professional Baking, 7th edn. (John Wiley & Sons, 2017), 93-646.
14	Practice: International Cuisine – XII	Wayne Gisslen, "Stocks and Sauces", chap. 8; "Soups", chap. 9; "Cooking Vegetables", chap. 11; "Potatoes", chap. 12; "Legumes, Grains, Pasta and Other Starches", chap. 13; "Cooking Methods for Meat, Poultry and Fish", chap. 14; “Salad Dressings and Salads, chap. 21; “Hors D’oeuvres”, chap. 23; "Food Presentation", chap. 29 in Professional Cooking, 8th edn. (New York: John Wiley & Sons, 2015), 155–892. / Wayne Gisslen, “Basic Baking Principles”, chap. 5; “Lean Yeast Doughs: Straight Doughs”, chap. 7; “Rich Yeast Doughs”, chap. 9; “Basic Syrups, Creams, and Sauces”, chap. 12; “Tarts and Special Pastries”, chap. 15; “Cake Mixing and Baking”, chap. 16; “Custards, Puddings, Mousses and Soufflés”, chap. 19; “Frozen Desserts”, chap. 20; “Dessert Presentation”, chap. 22; “Chocolate”, chap. 23 in Professional Baking, 7th edn. (John Wiley & Sons, 2017), 93-646.
15	Review of the Semester
16	Final Exam

Course Notes/Textbooks

Daniel Traster, Foundations of Menu Planning, 2^nd edn. (New York: Pearson, 2017). ISBN: 978-0-13-448447-1.

John Cousins, Dennis Lillicrap, and Suzanne Weekes, Food and Beverage Service, 9^th edn. (London: Hodder Education, 2014). ISBN: 978-1-4718-0795-4.

Lendal H. Kotschevar and Valentino Luciani, Presenting Service: The Ultimate Guide for Foodservice Professional, 2^nd edn. (Hoboken, NJ: John Wiley & Sons, 2007). ISBN: 978-0-471-47578-9.

Wayne Gisslen, Professional Baking, 7^th edn. (Hoboken, NJ: John Wiley & Sons, 2017). ISBN: 978-1-119-14844-9.

Wayne Gisslen, Professional Cooking, 8^th edn. (New York: John Wiley & Sons, 2015). ISBN: 978-1-118-63672-5.

Suggested Readings/Materials

Lecture notes, slides and recipes

Semester Activities	Number	Weigthing
Participation
Laboratory / Application	1	40
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project	1	10
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	2	32
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16	6	96
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	16	16
Seminar / Workshop			0
Oral Exam			0
Midterms	1	12	12
Final Exam	1	10	10
		Total	180

#	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	-	-	-	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	-	-	-	-	-
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.	-	-	-	-	-
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	-	-	-	-	-