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SCHOOL OF APPLIED MANAGEMENT SCIENCES

Gastronomy and Culinary Arts Program

CLM 423 | Course Introduction and Application Information

Course Name

Charcuterie

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 423	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 / 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 develop the skills of producing, presenting and safety of charcuterie products and practices of different techniques of processing charcuterie.
Learning Outcomes	The students who succeeded in this course; classify the charcuterie products analyze the principles of storage and food safety of the charcuterie products identify the equipment used in the production of charcuterie products prepare the various types of charcuterie from different regions of the world prepare the menus using charcuterie products
Course Description	This course is a general introduction to charcuterie, and develops the skills of production and presentation techniques while inferring different types of charcuterie products from different parts of the world.
Related Sustainable Development Goals

Course Category	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 to the Course
2	Types of charcuterie products	John Kowalsky, “The Art of Charcuterie” chap.1-2, 2nd edn (The Culinary Institute of America, 2010) 20-35
3	Charcuterie techniques Practice 1	Kowalski John, “The Art of Charcuterie” chap.1-2, 2nd edn (The Culinary Institute of America, 2010) 40-50
4	Food parings of charcuterie Practice 2 Quiz	Michael Ruhlman, “Charcuterie: The Craft of Salting, Smoking, and Curing” 2nd edn (W. W. Norton & Company 2005) 20-40
5	Safety and Storage of charcuterie Practice 3	Jack Sleight, “Complete Sausage Cookbook” 1st edn ( Stackpole Books 1995) 10 -25
6	Equipments Practice 4	Jacques Brewery, “Chef’s guide for Charcuterie” chap.1, 1st edn (CRC Press Taylor & Francis Group) 15-26
7	Preparing menu of charcuterie Practice 5	Jacques Brewery, “Chef’s guide for Charcuterie” chap.1, 1st edn (CRC Press Taylor & Francis Group) 1-10
8	Midterm Exam
9	Italian cured meats Practice 6	Kowalski John, “The Art of Charcuterie” chap.1-2, 2nd edn (The Culinary Institute of America, 2010) 60-70
10	French cured meats Practice 7	Kowalski John, “The Art of Charcuterie” chap.1-2, 2nd edn (The Culinary Institute of America, 2010) 35-42
11	Spanish cured meats Practice 8 Quiz	Michael Ruhlman, “Charcuterie: The Craft of Salting, Smoking, and Curing” 2nd edn (W. W. Norton & Company 2005) 65-80
12	American charcuterie Practice 9	Michael Ruhlman, “Charcuterie: The Craft of Salting, Smoking, and Curing” 2nd edn (W. W. Norton & Company 2005) 32-54
13	Turkish charcuterie Practice 10	Jacques Brewery, “Chef’s guide for Charcuterie” chap.1, 1st edn (CRC Press Taylor & Francis Group) 30-40
14	Cooking techniques of charcuterie Project submission	Kowalski John, “The Art of Charcuterie” chap.1-2, 2nd edn (The Culinary Institute of America, 2010) 75-88
15	Semester Review
16	Final Exam

Course Notes/Textbooks	The Art of Charcuterie, John Kowalsky, 2 nd edn ISBN-13: 978-0470197417 Charcuterie: The Craft of Salting, Smoking and Curing, Michael Ruhlman, 2nd edn ISBN-10: 0393058298 Complete Sausage Cookbook, Jack Sleight , 1st edn ISBN-13: 978-0913374634 Chef’s guide for Charcuterie, Jacques Brewery, 1st edn ISBN-13 : 978-1466559844
Suggested Readings/Materials	The Ethical Meat Hand Book, Meredith Leigh, 1st edn. ISBN 978-1-55092-603-3

EVALUATION SYSTEM

Semester Activities	Number	Weigthing
Participation
Laboratory / Application	1	25
Field Work
Quizzes / Studio Critiques	2	10
Portfolio
Homework / Assignments
Presentation / Jury
Project	1	15
Seminar / Workshop
Oral Exams
Midterm	1	20
Final Exam	1	30
Total

Weighting of Semester Activities on the Final Grade	5	70
Weighting of End-of-Semester Activities on the Final Grade	1	30
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	2	6	12
Portfolio			0
Homework / Assignments			0
Presentation / Jury			0
Project	1	22	22
Seminar / Workshop			0
Oral Exam			0
Midterms	1	10	10
Final Exam	1	14	14
		Total	150

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#	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		-	-	-	-	-
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		-	-	-	-	-

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest

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