GASTRONOMY AND CULINARY ARTS
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General Information about the Course

Course Code:

GMS302

Course Title:

Applications of Spanish Cuisine

Course Semester:

6. Semester / Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
1	3	3	6

Language of instruction:

Prerequisite of the course:

Type of course:

Necessary

Level of course:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Course Lecturer(s):

Lecturer Uğur BİLEN

Purpose and content of the course

Course Objectives:	To teach the fundamental cooking techniques of Spanish cuisine, regional flavor profiles, and ingredient usage through hands-on practice; and to equip students with the skills to prepare and present authentic Spanish dishes.
Course Objective:	Be able to apply fundamental Spanish cooking techniques such as sautéing, stewing, baking, and frying. Be able to prepare traditional dishes—paella, gazpacho, and tortilla—according to authentic recipes. Be able to implement the serving style and presentation principles of tapas culture. Be able to identify the characteristic features of regional ingredients. Be able to prepare essential sauces and garnishes used in Spanish cuisine. Be able to analyze the taste and presentation attributes of dishes and produce tasting notes. Be able to maintain kitchen hygiene and safety standards during Spanish cuisine practices.
Mode of Delivery:	Face to face

Learning Outcomes



Knowledge *(Described as Theoritical and/or Factual Knowledge.)*
1) Implement serving and presentation principles specific to tapas culture.
2) Identify the aromatic and structural characteristics of regional ingredients.
Skills *(Describe as Cognitive and/or Practical Skills.)*
1) Apply fundamental Spanish cooking techniques (sautéing, stewing, baking, frying) consistently.
2) Prepare traditional Spanish dishes (paella, gazpacho, tortilla) according to authentic recipes.
Competences *(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)*
1) Prepare essential Spanish sauces and garnishes.
2) Maintain kitchen hygiene and safety standards in Spanish cuisine practice.

Course Topics

Week

Subject

Introduction to Spanish Cuisine

Gazpacho, Sopa de Ajo, Sopa de Almendras

Tapas I (Gambas el Ajioli, Pan con Tomate, Champinones al Ajillo)

Tapas II ( Patatas Bravas, Bravas Sauce, Tortilla de Patatas, Croquetas de jamón)

Almejas En Salsa Verde, Almejas a la Marinera, Fideua

Cachopo Asturiano, Fricandó de ternera

Pulpo A la Gallega, Romesco sauce, Marmitako

Carilleras De Ternera, Pinchitos y Mojo Picón

Paella Marinera, Albondigas En Salsa

10)

Rabo De Toro, Samfaina, Berenjenas con miel

11)

Pollo Al Ajillo, Pollo en pepitoria, Pollo a la mostaza

12)

Empanada, Canelones Gratinados, Coca mollarquina

13)

Spanish Bread, Bocadillos de Calamares

14)

Dessert

References:

1. Roden, C., The Food of Spain, Michael Joseph.
2. Recipes will be provided separately.

Ders - Program Öğrenme Kazanım İlişkisi

No Effect	1 Lowest	2 Average	3 Highest

Ders Öğrenme Kazanımları	1	2	3	4	5	6
Program Outcomes
1) PO1: Explains the basic concepts, theories and principles specific to the field of Gastronomy and Culinary Arts.
2) PO2: Conducts kitchen management and operations independently.
3) POÇ 3: Performs various cooking techniques and culinary applications from Turkish and world cuisines at a professional level.
4) PO4: Explains the historical development and diversity of Turkish and world culinary cultures.
5) PO 5: Provides leadership and takes responsibility in teamwork.
6) POÇ 6: Applies food safety, hygiene and sanitation rules.
7) POÇ 7: Produces solutions with an innovative perspective to meet changing consumer expectations.
8) POÇ 8: Analyzes and produces solutions to problems encountered in the field of Gastronomy and Culinary Arts.
9) POÇ 9: Demonstrates behaviors in accordance with environmental awareness and sustainability principles and develops innovative and entrepreneurial ideas.
10) POÇ 10: Uses information and communication technologies, software and tools in the field.
11) POÇ 11: Acting in accordance with professional ethical rules and integrating these rules into business life.

Course Teaching, Learning Methods

Q & A
Case Problem Solving/ Drama- Role/ Case Management
Laboratory
Quantitative Problem Solving
Fieldwork
Group Study / Assignment
Individual Assignment
WEB-based Learning
Internship
Practice in Field
Project Preparation
Report Writing
Seminar
Supervision
Social Activity
Occupational Activity
Occupational Trip
Application (Modelling, Design, Model, Simulation, Experiment et.)
Reading
Thesis Preparation
Field Study
Student Club and Council Activities
Other
Logbook
Interview and Oral Conversation
Research
Watching a movie
Bibliography preparation
Oral, inscribed and visual knowledge production
Taking photographs
Sketching
Mapping and marking
Reading maps
Copying textures
Creating a library of materials
Presentation

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Attendance		% 0
Laboratory		% 0
Application		% 0
Practice Exam		% 0
Quizzes		% 0
Homework Assignments		% 0
Presentation		% 0
Project		% 0
Special Course Internship (Work Placement)		% 0
Field Study		% 0
Article Critical		% 0
Article Writing		% 0
Module Group Study		% 0
Brainstorming		% 0
Role Playing + Dramatizing		% 0
Out of Class Study		% 0
Preliminary Work, Reinforcement		% 0
Application Repetition etc.		% 0
Homework (reading, writing, watching movies, etc.)		% 0
Project Preparation + Presentation		% 0
Report Preparation + Presentation		% 0
Presentation / Seminar Preparation + Presenting		% 0
Oral examination		% 0
Midterms	1	% 40
Final	1	% 60
Practical Final		% 0
Report Submission		% 0
Bütünleme		% 0
Bütünleme Pratik		% 0
Kanaat Notu		% 0
Committee		% 0
Yazma Ödev Dosyası		% 0
Portfolio		% 0
Take-Home Exam		% 0
Logbook		% 0
Participation		% 0
Discussion		% 0
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Calculation of Workload and ECTS Credits

Activities	Number of Activities	Workload
Course Hours	14	56
Laboratory
Application	13	26
Practice Exam
Special Course Internship (Work Placement)
Field Work
Study Hours Out of Class
Article Critical
Article Writing
Module Group Study
Brainstorming
Role Playing + Dramatizing
Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.)
Homework (reading, writing, watching movies, etc.)	10	20
Project Preparation + Presentation
Report Preparation + Presentation
Presentation / Seminar Preparation + Presenting
Oral examination
Preparing for Midterm Exams	8	32
MIDTERM EXAM (Visa)	1	4
Preparing for the General Exam	6	24
GENERAL EXAM (Final)	1	4
Participation	6	12
Discussion
Portfolio
Take-Home Exam
Logbook
Total Workload		178
ECTS (30 saat = 1 AKTS )		5