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SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts ProgramCLM 426 | Course Introduction and Application Information
| Course Name |
American Cuisines
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 426
|
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 / WorkshopLecture / Presentation | |||||
| National Occupation Classification | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | - | |||||
| Assistant(s) | - | |||||
| Course Objectives | This course is designed to develop students' ability to showcase individual dishes and specific local techniques from American countries in North and South American cuisine styles. In the course, the historical and cultural elements of different regions of America are discussed in gastronomic terms, with reference to the elements of regional American dishes. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | This course develops students' ability to showcase individual dishes and specific local techniques from American countries in North and South American cuisine styles. In the course, the historical and cultural elements of different regions of America are discussed in gastronomic terms, with reference to the elements of regional American dishes. |
| 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 | North American Cuisines I – UNITED STATES OF AMERICA – Historical settlement and local agriculture: New England, Mid Atlantic, South, Central plains, South West and Rocky mountain region, Pacific Northwwest. | Michael F. Nenes, “The Art Institutes - American Regional Cuisine”, 2nd edn., John Wiley & Sons, Inc., 2006. |
| 3 | North American Cuisines II – UNITED STATES OF AMERICA- Multicultural influences: Floribbean cuisine, Louisiana Cajun and Creole cuisine, Texas and Tex-Mex, California, Hawaii | Michael F. Nenes, “The Art Institutes - American Regional Cuisine”, 2nd edn., John Wiley & Sons, Inc., 2006. |
| 4 | North American Cuisines III – MEXICO | Michael F. Nenes, “The International Culinary Schools at The Arts Institutes -International Cuisine”, Mexico, p. 1-48, 1st edn., John Wiley & Sons, Inc., 2009. Martinez, Virgilio “The latin American Cookbook”, Phaidon Press, 2021. |
| 5 | Caribbean Cuisines – Afro American Heritage in Latin American Gastronomy | Michael F. Nenes, “The International Culinary Schools at The Arts Institutes -International Cuisine”, The Caribbean p.106-147, 1st edn., John Wiley & Sons, Inc., 2009. |
| 6 | Central American Cuisines - from mesoamerican ingredients to Spanish, African and Caribbean contribution. | Martinez, Virgilio “The latin American Cookbook”, Phaidon Press, 2021. |
| 7 | South America I - Colombia and Venezuela | Martinez, Virgilio “The latin American Cookbook”, Phaidon Press, 2021. Michael F. Nenes, “The International Culinary Schools at The Arts Institutes -International Cuisine”, South America, p.49-105, 1st edn., John Wiley & Sons, Inc., 2009. |
| 8 | South America II - Peru | Martinez, Virgilio “The latin American Cookbook”, Phaidon Press, 2021. |
| 9 | Midterm | |
| 10 | South America III - Culinary tradition of the Andes region: Ecuador, Peru, Bolivia, Colombia, northern Chile and northwest Argentina. Emblematic ingredients: potatoes, quinoa, amaranth, corn. | Martinez, Virgilio “The latin American Cookbook”, Phaidon Press, 2021. |
| 11 | South America IV – Paraguay, Bolivia and Brazil: Cassava root: foundation of Paraguayan and Brazilian cuisine. | Martinez, Virgilio “The latin American Cookbook”, Phaidon Press, 2021. |
| 12 | Argentina I – EMPANADAS MASTERCLASS: cultural and historical roots. Dough preparation, fillings and traditional folding techniques. Regional variations. Accompaniments. | Martinez, Virgilio “The latin American Cookbook”, Phaidon Press, 2021. |
| 13 | Argentina II - Buenos Aires food culture and culinary traditions: european origin, local adaptation, national identity. | Martinez, Virgilio “The latin American Cookbook”, Phaidon Press, 2021. |
| 14 | Contemporary Latin American Fusion Cuisine: fusion flavor pairing and modern plating. | Martinez, Virgilio “The latin American Cookbook”, Phaidon Press, 2021. |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks |
|
| Suggested Readings/Materials |
|
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application |
1
|
35
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
30
|
| Final Exam |
1
|
35
|
| Total |
| Weighting of Semester Activities on the Final Grade |
2
|
65
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
35
|
| 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
|
3
|
42
|
| 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
|
19
|
19
|
| Final Exam |
1
|
25
|
25
|
| 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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