CLM 325 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

European Cuisine

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 325	Fall/Spring	2	2	3	5

Prerequisites	None
Course Language	English
Course Type	Elective
Course Level	First Cycle
Mode of Delivery	face to face
Teaching Methods and Techniques of the Course	Application: Experiment / Laboratory / Workshop Lecture / Presentation
National Occupation Classification	-
Course Coordinator	-
Course Lecturer(s)	Öğr.Gör.Dr. AYPAR SATI
Assistant(s)	-

Course Objectives	The aim of this course is to introduce students to the cuisines of different regions of Europe and to have them apply the local foods representing these cuisines in accordance with the nutritional principles and to demonstrate their original presentations.
Learning Outcomes	The students who succeeded in this course; describe the equipment, products and methods used in preparation of menus in European Cuisine practice the style and types of menus in the European Cuisine develop confident, healthy and professional behaviour skills while preparing European style menus criticize the cooking techniques used in European cuisines discuss the history and cultural development of the countries located in different parts of Europe
Course Description	This course is comprised of information about the structures of European cuisines and gives information about the local European products and practices that improve skills of preparing European menus. It includes the historical and cultural elements of different regions as well as the food presentations of those elements of Europe.
Related Sustainable Development Goals

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

Week	Subjects	Related Preparation
1	Introduction to the Course
2	Western European Cuisines I: British Isles	Mervis, B. “The British Cookbook: Authentic Home Cooking Recipes from England, Wales, Scotland, and Northern Ireland”, 1st edn., London: Phaidon Press, 2022. / McMahon, J. P. “The Irish Cookbook”, 1st edn., London: Phaidon Press, 2020.
3	Western European Cuisines II: France	Mathiot, G. “Classic French Recipes”, 1st edn., London: Phaidon Press, 2024.
4	Western European Cuisines III: France	Mathiot, G. “Classic French Recipes”, 1st edn., London: Phaidon Press, 2024.
5	Western European Cuisines IV: Netherlands and Belgium	de Grave, L. “Dutch Cookbook: The Secrets of Dutch Regional Cuisine”, 1st edn., Amsterdam: Brandt, 2019. / Vandyck, S. “Recipes from a Belgian Kitchen: 60 Authentic Recipes from Belgium’s Classic Cuisine”, 1st edn., London: Lorenz Books, 2013.
6	Northern European Cuisines: Nordic Countries	Nilsson, M. “The Nordic Cookbook”, 1st edn., London: Phaidon Press, 2015.
7	Eastern European Cuisines: Russia	Goldstein, D. “Beyond the North Wind: Russia in Recipes and Lore”, 1st edn., California: Ten Speed Press, 2020.
8	Midterm Exam
9	Central European Cuisines I: Germany and Austria	Schuhbeck, A. “The German Cookbook”, 1st edn., London: Phaidon Press, 2018. / MacVeigh, J. “International Cuisine”, Chap. 7, German Cuisine, 1st edn., New York: Delmar, Cengage Learning, 2009.
10	Central European Cuisines II: Poland, Czechia and Hungary	Zak, Z. “Polska: New Polish Cooking”, 1st edn., London: Quadrille Publishing, 2016. / Wagnerová, M. and Sýkora, P. “Czech Cookbook”, 1st edn., Plot, 2016. / Csizmazia, L. “The Hungarian Cookbook”, 1st edn., Budapest: BOOOK Publishing, 2024.
11	Southwestern European Cuisines: Spain and Portugal	Ortega, S. and Ortega, I. “Spain: The Cookbook”, 1st edn., London: Phaidon Press, 2024. / Carreira, L. “Portugal: The Cookbook”, 1st edn., London: Phaidon Press, 2022.
12	Southern European Cuisines I: Italy	The Silver Spoon Kitchen. “The Regional Italian Cookbook: Recipes from The Silver Spoon”, 1st edn., London: Phaidon Press, 2025.
13	Southern European Cuisines II: Italy / Quiz	The Silver Spoon Kitchen. “The Regional Italian Cookbook: Recipes from The Silver Spoon”, 1st edn., London: Phaidon Press, 2025.
14	Southeastern European Cuisines: Greece	Alexiadou, V. “Greece: The Cookbook”, 1st edn., London: Phaidon Press, 2017.
15	Semester Review
16	Final Exam

Course Notes/Textbooks

Course notes, slides and recipes
Mervis, B. “The British Cookbook: Authentic Home Cooking Recipes from England, Wales, Scotland, and Northern Ireland”, 1st edn., London: Phaidon Press, 2022. ISBN-13: 978-1838665289
McMahon, J. P. “The Irish Cookbook”, 1st edn., London: Phaidon Press, 2020. ISBN-13: 978-1838660567
Mathiot, G. “Classic French Recipes”, 1st edn., London: Phaidon Press, 2024. ISBN-13: 978-1838666798
de Grave, L. “Dutch Cookbook: The Secrets of Dutch Regional Cuisine”, 1st edn., Amsterdam: Brandt, 2019. ISBN-13: 978-9493095199
Vandyck, S. “Recipes from a Belgian Kitchen: 60 Authentic Recipes from Belgium’s Classic Cuisine”, 1st edn., London: Lorenz Books, 2013. ISBN-13: 978-1908991225
Nilsson, M. “The Nordic Cookbook”, 1st edn., London: Phaidon Press, 2015. ISBN-13: 978-0714868721
Goldstein, D. “Beyond the North Wind: Russia in Recipes and Lore”, 1st edn., California: Ten Speed Press, 2020. ISBN-13: 978-0399580390
Schuhbeck, A. “The German Cookbook”, 1st edn., London: Phaidon Press, 2018. ISBN-13: 978-0714877327
MacVeigh, J. “International Cuisine”, 1st edn., New York: Delmar, Cengage Learning, 2009. ISBN-13: 978-1418049652
Zak, Z. “Polska: New Polish Cooking”, 1st edn., London: Quadrille Publishing, 2016. ISBN-13: 978-1849497268
Wagnerová, M. and Sýkora, P. “Czech Cookbook”, 1st edn., Plot, 2016. ISBN-13: 978-8074282874
Csizmazia, L. “The Hungarian Cookbook”, 1st edn., Budapest: BOOOK Publishing, 2024. ISBN-13: 978-6156488305
Ortega, S. and Ortega, I. “Spain: The Cookbook”, 1st edn., London: Phaidon Press, 2024. ISBN-13: 978-1838668150

Suggested Readings/Materials

Nenes, M. F. “International Cuisine”, 1st edn., Hoboken, New Jersey: John Wiley & Sons, Inc., 2009. ISBN-13: 978-0-470-41076-9

Semester Activities	Number	Weigthing
Participation
Laboratory / Application	1	30
Field Work
Quizzes / Studio Critiques	1	10
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm	1	30
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	16	2	32
Study Hours Out of Class	14	3	42
Field Work			0
Quizzes / Studio Critiques	1	8	8
Portfolio			0
Homework / Assignments			0
Presentation / Jury			0
Project			0
Seminar / Workshop			0
Oral Exam			0
Midterms	1	18	18
Final Exam	1	18	18
		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	-	X	-	-	-
3	Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation	-	-	-	-	-
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	-	-	-	-	-
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	-	-	-	-	-