| Course Name | Pastry - I |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 321 | Fall/Spring | 0 | 4 | 2 | 5 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Elective | |||||
| 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 students with the skills to prepare 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 | In this course, students learn how to follow pastry recipes properly, how to apply basic techniques of preparing and presenting cakes and desserts, and how to develop new pastry recipes. |
| Related Sustainable Development Goals |  |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction | |
| 2 | Basic Syrups, Creams & Sauces Pastry Cream, Coulis, Vanilla Sauce | Gisslen W.,Professional Baking, 6th edition,(Wiley Publications, 2012) 251-260 |
| 3 | Basic Syrups, Creams & Sauces Pate au Choux, Cream Puffs | Gisslen W.,Professional Baking, 6th edition,(Wiley Publications, 2012) 260-267 |
| 4 | Pate au Choux Éclair, Paris Brest | Gisslen W.,Professional Baking, 6th edition,(Wiley Publications, 2012) 329-332 |
| 5 | Tarts, Pies and Quices Pate Brisee, Pate Sablee, Short Dough | Gisslen W.,Professional Baking, 6th edition,(Wiley Publications, 2012) ) 312- 320 |
| 6 | Tarts, Pies and Quices Pie Pastry and Filling | Gisslen W.,Professional Baking, 6th edition,(Wiley Publications, 2012) 280-284 |
| 7 | Custards Cremeux, Crème Brulee | Gisslen W.,Professional Baking, 6th edition,(Wiley Publications, 2012) 511-515 |
| 8 | Baked Custards Cheesecakes | Gisslen W.,Professional Baking, 6th edition,(Wiley Publications, 2012) 515-530 |
| 9 | Midterm Exam | |
| 10 | Bavarians and Mousses Bavarian Cream, Chocolate Mousse | Gisslen W.,Professional Baking, 6th edition,(Wiley Publications, 2012) 515-530 |
| 11 | Classic Cake Techniques - Tortes | Gisslen W.,Professional Baking, 6th edition,(Wiley Publications, 2012) 415-430 |
| 12 | Classic Cake Techniques – Charlottes | Gisslen W.,Professional Baking, 6th edition,(Wiley Publications, 2012) 430-440 |
| 13 | Classic Cake Techniques – Gateau | Gisslen W.,Professional Baking, 6th edition,(Wiley Publications, 2012) 440-450 |
| 14 | Creating New Cake Recipes | Gisslen W.,Professional Baking, 6th edition,(Wiley Publications, 2012) 647-660 |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Wayne Gisslen, Professional Baking, 6th edition, (John Wiley & Sons,2013) ISBN 978-1-118-08374-1 |
| Suggested Readings/Materials | Bo Friberg, The Professional Pastry Chef, 4th edition (John Wiley & Sons, 2002) ISBN: 9780471359258 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 25 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 5 |
| Presentation / Jury | ||
| Project | 1 | 10 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 2 | 25 |
| Final Exam | 1 | 35 |
| Total |
| Weighting of Semester Activities on the Final Grade | 5 | 65 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 35 |
| Total |
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Course Hours (Including exam week: 16 x total hours) | 16 | 1 | 16 |
| 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 | 1 | 5 | |
| Presentation / Jury | |||
| Project | 1 | 7 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 2 | 9 | |
| Final Exams | 1 | 12 | |
| 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 | |||||
| 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 | |||||
| 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
