CLM 424 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Regional Italian Cuisine

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 424	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. Safanur BOL YÜREKLİ
Assistant(s)	-

Course Objectives	The aim of this course is to analyze regional food culture and different eating habits of regional Italian cuisine. The regional recipes and local techniques that are locally interpreted in all regions of the country are practiced. This course aims to indicate how to apply recipes and present foods inspired of Italian regional culture and history.
Learning Outcomes	The students who succeeded in this course; explain the basic principles about Italian cuisine. apply general cooking techniques that are used in different parts of the country. define the regional products of the territory describe and apply the local recipes with local products in a creative way compare regional eating and cooking habits of the regions
Course Description	This course is the basic course for introduction to the Italian regional cuisines. It outlines the local products of the regions and practices the different cooking skills with the local products.
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: Introduction to Italian Cuisine
2	Regional Italian products and history of Italian gastronomy	Peter Naccarato, Zachary Nowak, Elgin K. Eckert “Representing Italy Through Food”, chap. 3 : Marketing and advertising Italy, 1 st edn (UK: Bloomsbury Academic Publishing, Plc, 2017), 141 – 182.
3	LOMBARDY / Fundamental products of Lombardian and Milanese cuisine and techniques Milanese style of pizza making	Marcella Hazan, “Essentials of Classic Italian Cooking”, part One: Understanding Italian Cooking, 1 th edn ( NewYork: Alfred A. Knopf , 2010), 16 – 68.
4	LIGURIA / Prototype products of Liguria and Ligurian local dishes Local products: Pesto alla Genovese / QUIZ	Marcella Hazan, “Essentials of Classic Italian Cooking”, part One: Understanding Italian Cooking, 1 th edn ( NewYork: Alfred A. Knopf , 2010), 63 – 80.
5	TOSCANA / Local cold cuts &cheeses of Chianti and Florence region and regional dishes, regional pasta forms	Fabio Trabocchi & Peter Kaminsky, “ Cucina of Le Marche” part One: Apetizers and Other Small Dishes, 1 th edn ( NewYork: Harper Collins Publishers, 2006), 16 - 161.
6	PIEMONTE / Local products: Truffle mushroom, red wine risotto, regional Torino cuisine	Marcella Hazan, “Essentials of Classic Italian Cooking”, part One: Understanding Italian Cooking, 1 th edn ( NewYork: Alfred A. Knopf , 2010), 45 – 76.
7	EMILIA ROMAGNA / Local products: Parmigiano Reggiano, Balsamico, Prusciotto and other cold cutlets Techniques of Emilian pasta making	Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, “ On Cooking; A Textbook of Culinary Fundamentals”, chap. 27: Charcuterie 5 th edn (USA: Pearson Education International, 2010), 808 - 845.
8	Midterm
9	LAZIO / Fundamentals of Lazio cuisine and Rome region Rome style of pizza making	Marcella Hazan, “Essentials of Classic Italian Cooking”, part One: Understanding Italian Cooking, 1 th edn (NewYork: Alfred A. Knopf, 2010), 16 – 98.
10	SICILY / Techniques in Sicilian cuisine and Sicilian doughs Sicilian street foods	Natalia Ravida, “Seasons of Sicily; Recipes from the South of Italy”, chap. 1, 1st edn (Australia: New Holland Publishers, 2007), 22 – 206.
11	PUGLIA / Local products: Orecchiette and different regional pasta styles	Marcella Hazan, “Essentials of Classic Italian Cooking”, part One: Understanding Italian Cooking, 1 th edn ( NewYork: Alfred A. Knopf , 2010), 66 – 90.
12	FRIULI – VENEZIA GIULIA / Regional Venetan cuisine and dishes	Fabio Trabocchi & Peter Kaminsky, “ Cucina of Le Marche” part One: Apetizers and Other Small Dishes, 1th edn (NewYork: Harper Collins Publishers, 2006), 45 - 121.
13	TRENTINO ALTO ADIGE / North style in Italian cuisine and regional Alto Adige recipes	Marcella Hazan, “Essentials of Classic Italian Cooking”, part One: Understanding Italian Cooking, 1 th edn (NewYork: Alfred A. Knopf , 2010), 36 – 60.
14	CAMPANIA / Styles of Neapoletan cookery and Campanian recipes Fundamentals of Napoletan cuisine Submission of projects	Fabio Trabocchi & Peter Kaminsky, “ Cucina of Le Marche” part One: Apetizers and Other Small Dishes, 1 th edn ( NewYork: Harper Collins Publishers, 2006), 16 - 141.
15	Semester Review
16	Final Exam

Course Notes/Textbooks

Fabio Trabocchi & Peter Kaminsky, “ Cucina of Le Marche”, 1st edn. (Harper Collins, 2006) ISBN-10: 0470124113
Marcella Hazan, “Essentials of Classic Italian Cooking”, , 1 th edn. (Alfred A. Knopf , 2010) ISBN-10: 0176433708
Natalia Ravida, “Seasons of Sicily; Recipes from the South of Italy”, 1 st edn. (New Holland Publisher, 2007) ISBN-10: 0470124113
Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel. On Cooking; A Textbook of Culinary Fundamentals. Pearson Education International, 2010. (ISBN-13: 978-0137155767)
Peter Naccarato, Zachary Nowak, Elgin K. Eckert “Representing Italy Through Food”, 1 st edn. (Bloomsbury Academic, 2017) ISBN 978-1-4742-8041-9

Suggested Readings/Materials

H. L. Cracknell & R. J. Kaufmann. Practical Professional Cookery. Singapore: Seng Lee Press. (ISBN 978 – 1 – 86152 – 873 -5).

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

Weighting of Semester Activities on the Final Grade	4	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	1	16
Laboratory / Application Hours (Including exam week: '.16.' x total hours)	16	3	48
Study Hours Out of Class	14	2	28
Field Work			0
Quizzes / Studio Critiques	1	5	5
Portfolio			0
Homework / Assignments			0
Presentation / Jury			0
Project	1	20	20
Seminar / Workshop			0
Oral Exam			0
Midterms	1	15	15
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	-	-	-	-	-
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	-	-	-	-	-
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	-	-	-	-	-