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SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts ProgramCLM 331 | Course Introduction and Application Information
| Course Name |
Asian Cuisine
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 331
|
Fall/Spring
|
2
|
2
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Elective
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to develop students' knowledge and skills in Asian cuisines by exhibiting individual dishes and specific local techniques of Asian countries. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course is an introductory course to Asian cuisine, and in the course, students are taught the products and ingredients used in Asian local cuisines and applications for developing food preparation skills with those products. It is aimed that students prepare recipes compatible with the historical and cultural elements of Asian cuisines and learn how to present food. |
| Related Sustainable Development Goals |
|
|
|
Core Courses | |
| Major Area Courses | ||
| Supportive Courses |
X
|
|
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction | Nenes, Michael F. “Japan.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 148–168. |
| 2 | Introduction to Asian Cuisine | Japanese Culinary Academy. Introduction to Japanese Cuisine: Nature, History and Culture. The Japanese Culinary Academy’s Complete Japanese Cuisine, vol. 1, Kodansha USA, 2016. Ishige, Naomichi. The History and Culture of Japanese Food. Routledge, 2001. |
| 3 | Introduction to Japanese Cuisine: Nature, History, and Culture | The Japanese Culinary Academy. Complete Japanese Cuisine, Vol. 3: Flavor and Seasoning – Dashi, Umami and Fermented Foods. Shuhari Initiative, 2019. |
| 4 | Umami & Dashi | Nenes, Michael F. “Japan.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 148–168. |
| 5 | Japanese Cuisine | Nenes, Michael F. “Japan.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 148–168. |
| 6 | Japanese Cuisine | Kimiko Barber; Hiroki Takemura. Sushi: Taste and Technique. DK (Dorling Kindersley), 2002. |
| 7 | Sushi | Nenes, Michael F. “China.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 198–214. |
| 8 | Midterm | |
| 9 | Chinese Cuisine | Nenes, Michael F. “China.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 198–214. |
| 10 | Chinese Cuisine | Nenes, Michael F. “China.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 198–214. |
| 11 | Noodle Dishes 1 | Nenes, Michael F. “China.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 198–214. |
| 12 | Noodle Dishes 2 | Nenes, Michael F. “Japan.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 148–168. |
| 13 | Korean Cuisine | Nenes, Michael F. “Korea.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 271–279. Pettid, Michael J. Korean Cuisine: An Illustrated History. Reaktion Books Ltd, 2008. |
| 14 | Southeast Asian Cuisine | Nenes, Michael F. “Southeast Asia.” International Cuisine, The International Culinary Schools at the Art Institutes , John Wiley & Sons, Inc, 2009, pp. 313–148. |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks |
|
| 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 | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| 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
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
28
|
28
|
| Final Exam |
1
|
30
|
30
|
| 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 |
-
|
-
|
-
|
-
|
-
|
|
| 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 |
-
|
-
|
-
|
-
|
-
|
|
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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