CLM 446 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Culinary Fermentation

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 446	Fall/Spring	2	2	3	5

Prerequisites

	CLM 101 To succeed (To get a grade of at least DD)
and	CLM 206 To succeed (To get a grade of at least DD)

Course Language

English

Course Type

Elective

Course Level

First Cycle

Mode of Delivery

-

Teaching Methods and Techniques of the Course

Discussion
Group Work
Application: Experiment / Laboratory / Workshop
Lecture / Presentation

National Occupation Classification

-

Course Coordinator

Dr.Öğretim Üyesi SEDEF ÖZGÖNÜL

Course Lecturer(s)

Dr.Öğretim Üyesi SEDEF ÖZGÖNÜL

Assistant(s)

-

Course Objectives	This course addresses fermentation as a culinary technique, biological process, and cultural practice. Through hands-on kitchen work and foundational theoretical knowledge, students will learn how microorganisms transform raw ingredients. The effects of fermentation on the flavor, nutritional value, and preservation of food will be explained with examples. The course aims for students to be able to apply controlled fermentation techniques and to recognize both traditional and modern approaches.
Learning Outcomes	The students who succeeded in this course; Explain the main types of fermentation and the roles of microorganisms in fermented foods. Apply fundamental microbiology and food science concepts in fermentation processes. Interpret global fermentation practices in terms of their cultural and historical significance. Conduct weekly hands-on fermentations with products such as vegetables, dairy, bread, and beverages, and keep a fermentation journal to discuss sensory outcomes. Analyze existing products using modern and experimental fermentation techniques. Evaluate fermented foods in terms of safety, flavor, aroma, and texture.
Course Description	This course approaches fermentation as both an art and a science in the kitchen. Students learn how microorganisms transform foods and explore traditional practices alongside modern approaches. The course focuses on basic microbiological knowledge, hands-on kitchen work, and cultural context.
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 to the Course	Sandor Ellix Katz, “Fermentation as a Metaphor,” chap. 1 in The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, 1st ed. (White River Junction, VT: Chelsea Green Publishing, 2012), 1–16.
2	Introduction to Fermentation – History, Culture, and Basics	Michael Pollan, “Earth: Fermentation’s Cold Fire,” chap. 3 in Cooked: A Natural History of Transformation, 1st ed. (New York: Penguin Press, 2013), 171–215.
3	Basic Microbiology for Fermentation (Yeasts, Bacteria, Molds)	Harold McGee, “Microbes: Bacteria, Yeasts, Molds, and Enzymes,” chap. 3 in On Food and Cooking: The Science and Lore of the Kitchen, rev. Edn (New York: Scribner, 2004), 130–157.
4	Lactic Acid Fermentation – Vegetables (Pickles, Kimchi & Beyond)	Sandor Ellix Katz, “Vegetable Fermentation,” chap. 5 in The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, 1st ed. (White River Junction, VT: Chelsea Green Publishing, 2012), 133–183. David Zilber and René Redzepi, “Lactic Acid Fermentation,” chap. 3 in The Noma Guide to Fermentation, 1st ed. (New York: Artisan, 2018), 71–111.
5	Lactic Fermentation – Dairy and Non-Dairy Alternatives (Yogurts, Kefir, Fresh Cheese)	Sandor Ellix Katz, “Fermenting Milk,” chap. 7 in The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, 1st ed. (White River Junction, VT: Chelsea Green Publishing, 2012), 273–312.
6	Fermented Cereal Foods – Sourdough Bread, Batters, and Beyond	David Zilber and René Redzepi, “Sourdough and the Fermentation of Grain,” chap. 4 in The Noma Guide to Fermentation, 1st ed. (New York: Artisan, 2018), 125–167.
7	Acetic Fermentation – Vinegar, Kombucha, and Fermenting with Symbiotic Cultures	Harold McGee, “Fermented and Acidic Preservatives,” in On Food and Cooking: The Science and Lore of the Kitchen, rev. edn (New York: Scribner, 2004), 794–805. David Zilber and René Redzepi, “Acetic Acid Fermentation,” chap. 5 in The Noma Guide to Fermentation, 1st ed. (New York: Artisan, 2018), 169–203.
8	Midterm
9	Alcoholic Fermentation I – Beer and Traditional Brews from Grains	Sandor Ellix Katz, “Fermenting Beers and Grain-Based Alcohol,” chap. 10 in The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, 1st ed. (White River Junction, VT: Chelsea Green Publishing, 2012), 379–403. Charles W. Bamforth, “The Essentials of Brewing Science,” chap. 3 in Beer: Tap into the Art and Science of Brewing, 3rd edn (New York: Oxford University Press, 2009), 47–73.
10	Alcoholic Fermentation II – Wine, Cider and Fruit Ferments	Sandor Ellix Katz, “Fermenting Fruits and Wines,” chap. 11 in The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, 1st ed. (White River Junction, VT: Chelsea Green Publishing, 2012), 405–429. David Zilber and René Redzepi, “Ethanol Fermentation and Fruit-Based Experiments,” chap. 6 in The Noma Guide to Fermentation, 1st ed. (New York: Artisan, 2018), 205–231.
11	Mold Fermentation I – Koji and Aspergillus Cultures (Miso, Soy Sauce, Sake)	Jeremy Umansky and Rich Shih, “Koji: The Mold That Changed the World,” chap. 1 in Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation, 1st ed. (White River Junction, VT: Chelsea Green Publishing, 2020), 1–29.
12	Mold Fermentation II – Tempeh, Penicillium Cheeses, and Fungal Cured Foods	Sandor Ellix Katz, “Fermenting with Molds,” chap. 12 in The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, 1st ed. (White River Junction, VT: Chelsea Green Publishing, 2012), 431–453.
13	Fermented Proteins and Condiments – From Fish Sauce to Modern Garum	Sally Grainger, “Garum and the Legacy of Roman Fermented Fish Sauce,” chap. 5 in The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World
14	Fermentation in Culture and Art – Ethnographic Perspectives and Creative Ferments	Sandor Ellix Katz, “Fermentation and Cultural Transformation,” chap. 1 in Fermentation as Metaphor, 1st ed. (White River Junction, VT: Chelsea Green Publishing, 2020), 1–17.
15	Modernist and Experimental Fermentation – The Future of Fermented Foods	David Zilber and René Redzepi, “New Frontiers: Experimental Ferments and the Future of Flavor,” chap. 9 in The Noma Guide to Fermentation, 1st ed. (New York: Artisan, 2018), 305–335.
16	Final Exam

Course Notes/Textbooks

Sandor Ellix Katz, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World, White River Junction, VT: Chelsea Green Publishing, 2012. ISBN: 9781603582865
David Zilber and René Redzepi, The Noma Guide to Fermentation, New York: Artisan, 2018. ISBN: 9781579657185
Harold McGee, On Food and Cooking: The Science and Lore of the Kitchen, Rev. edn, New York: Scribner, 2004. ISBN: 9780684800011
Jeremy Umansky and Rich Shih, Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation, White River Junction, VT: Chelsea Green Publishing, 2020. ISBN: 9781603588683
Michael Pollan, Cooked: A Natural History of Transformation, New York: Penguin Press, 2013. ISBN: 9781594204210

Suggested Readings/Materials

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

Weighting of Semester Activities on the Final Grade	3	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	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	1	32	32
Seminar / Workshop			0
Oral Exam			0
Midterms	1	12	12
Final Exam	1	14	14
		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	-	-	-	X	-
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	-	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	-	-	-	-	-
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	-	-	-	-	-