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SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts ProgramCLM 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 / WorkshopLecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| 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;
|
| 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 |
|
|
|
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 |
|
| 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
|
|||||
|
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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