| Course Name | Fundamentals of Pastry and Baking - I |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 215 | Fall | 2 | 4 | 4 | 5 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to develop the student in the preparation of pastry and pastry products, to make them experience the functioning of a professional pastry shop and the operation of the equipment infrastructure. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | This course aims to enable students to follow the recipes applied in the field of pastry properly and aim at the concepts of application techniques. It enables them to learn about basic products and raw materials by equipping them with basic pastry products such as cookies, tarts, cakes and yeast doughs. |
| Related Sustainable Development Goals | |
|
| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to Course / HACCP procedures in bakeries / HACCP application | Course syllabus CLM 215 Application Manual |
| 2 | The importance of Accuracy in the Bakeshop / Density and Thickness in Volumetric Measurements | Figoni, P.,”How Baking Works” 2nd edition( Wiley Publications, 2008), 2-18 CLM 215 Application Manual |
| 3 | Heat Transfer / Hot Spots in a Conventional Oven | Figoni, P.,”How Baking Works” 2nd edition( Wiley Publications, 2008), 19-32 CLM 215 Application Manual |
| 4 | Overview of the Baking Process / How The Mixing Method Affects The Overall Quality of Muffins | Friberg, Bo,”The Professional Pastry Chef”, 4th edition ( Wiley Publications, 2002), 34-56 CLM 215 Application Manual |
| 5 | Wheat flour / Different Wheat Flours in Lean Yeast Rolls | Figoni, P.,”How Baking Works” 2nd edition( Wiley Publications, 2008), 80-116 CLM 215 Application Manual |
| 6 | Variety Grains and Flours / Different Variety Flours in Lean Yeast Rolls | Friberg, Bo,”The Professional Pastry Chef”, 4th edition ( Wiley Publications, 2002), 118-135 CLM 215 Application Manual |
| 7 | Gluten / Amount and Quality of Gluten in Different Flours | Friberg, Bo,”The Professional Pastry Chef”, 4th edition ( Wiley Publications, 2002), 136-163 CLM 215 Application Manual |
| 8 | MIDTERM | |
| 9 | Sugar and Other Sweeteners / How Different Sweeteners Affect the Quality of Pound Cake | Figoni, P.,”How Baking Works” 2nd edition( Wiley Publications, 2008), 164-213 CLM 215 Application Manual |
| 10 | Thickening and Gelling Agents / How Different Starches and Cook Times Compare When Thickening a Fruit Juice Filling | Friberg, Bo,”The Professional Pastry Chef”, 4th edition ( Wiley Publications, 2002), 324-354 CLM 215 Application Manual |
| 11 | Thickening and Gelling Agents / How Different Amounts and Brands of Gelatin Compare in Stabilizing Whipped Cream | Figoni, P.,”How Baking Works” 2nd edition( Wiley Publications, 2008), 324-354 CLM 215 Application Manual |
| 12 | Fruit and Fruit Products / How Different Apples Compare When Baked in an Apple Crisp MIDTERM | Friberg, Bo,”The Professional Pastry Chef”, 4th edition ( Wiley Publications, 2002), 428-454 CLM 215 Application Manual |
| 13 | Natural and artificial flavorings / How Different Vanillas Affect the Quality of Custard Sauce | Figoni, P.,”How Baking Works” 2nd edition( Wiley Publications, 2008), 455-470 CLM 215 Application Manual |
| 14 | Overview of mixing methods in bakeries / Cake applications | CLM 215 Application Manual |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Gisslen W.,’’Professional Baking’’, 6th edition, 2013. ISBN 978-1-118-08374-1 Friberg, Bo,”The Professional Pastry Chef”, 4th edition, Wiley Publications, 2002, ISBN-13 978-0-471-35925-8 |
| Suggested Readings/Materials | Figoni, P.,”How Baking Works” 2nd edition, Wiley Publications, 2008, ISBN 978-0-470-39267-6 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 30 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | - | |
| Presentation / Jury | ||
| Project | - | - |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 2 | 60 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 2 | 32 |
| Laboratory / Application Hours (Including exam week: 16 x total hours) | 16 | 4 | |
| Study Hours Out of Class | 14 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | - | - | |
| Presentation / Jury | |||
| Project | - | - | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 10 | |
| Final Exams | 1 | 16 | |
| Total | 150 |
| # | 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 | 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 | |||||
| 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 | X | ||||
| 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
