| Course Name | Fundamentals of Pastry and Baking - II |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 216 | Spring | 2 | 4 | 4 | 5 |
| Prerequisites |
| ||||||||
| 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 provide the basic techniques and necessary knowledge of various ingredients used in pastry and bakery production. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | This course provides a solid theoretical and practical foundation in the selection of basic ingredients in the field of pastry, the correct methods for calculating and developing a recipe, techniques for creams, custards, fruit desserts, chocolates and designing a dessert plate. |
| Related Sustainable Development Goals |  |
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| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction to Course | |
| 2 | Baked and Stirred Custards | Friberg B., “The Professional Pastry Chef: Fundamentals of Baking and Pastry”, 4th Edition, (Wiley Publications, 2012) 759-804 |
| 3 | Mouses and Bavarians | Friberg B., “The Professional Pastry Chef: Fundamentals of Baking and Pastry”, 4th Edition, (Wiley Publications, 2012) 759-804 |
| 4 | Sponge Cakes and Cake Bases | Friberg B., “The Professional Pastry Chef: Fundamentals of Baking and Pastry”, 4th Edition, (Wiley Publications, 2012) 437-447 |
| 5 | Types of Short Dough | Friberg B., “The Professional Pastry Chef: Fundamentals of Baking and Pastry”, 4th Edition, (Wiley Publications, 2012) 327-280 |
| 6 | Pâte à Choux Recipes | École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, (Flammarion Publications, 2017) 162-188 |
| 7 | Pâte Feuilletée Recipes | École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, (Flammarion Publications, 2017) 66-80 |
| 8 | Types of Merengue and Meringue Recipes | École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, (Flammarion Publications, 2017) 232-257 |
| 9 | Candies, Confections and Jams | École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, (Flammarion Publications, 2017) 520-550 |
| 10 | Ice Creams and Sorbets | Friberg B., “The Professional Pastry Chef: Fundamentals of Baking and Pastry”, 4th Edition, (Wiley Publications, 2012) 717-753 |
| 11 | Frozen Desserts | École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, (Flammarion Publications, 2017) 611-644 |
| 12 | Chocolate Making and Different Types of Chocolate Midterm Exam | École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, (Flammarion Publications, 2017) 570-586 |
| 13 | Entremets I – Preparation of a Multi-Component Dessert Recipe | École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, (Flammarion Publications, 2017) 382-454 |
| 14 | Entremets II - Preparation of a Multi-Component Dessert Recipe | École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, (Flammarion Publications, 2017) 382-454 |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Friberg B., “The Professional Pastry Chef: Fundamentals of Baking and Pastry”, 4th Edition, Wiley Publications, 2012, ISBN13: 978-0-471-35925-8 École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, Flammarion Publications, 2017, ISBN13: 978-2080203182 |
| Suggested Readings/Materials | Gisslen W.,’’Professional Baking’’, 6th edition, 2013. ISBN13: 978-1-118-08374-1 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 40 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 2 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| 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 | 12 | |
| Final Exams | 1 | 14 | |
| 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
