Course Name | Pastry - 2 |
Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
---|---|---|---|---|---|
CLM 322 | Fall/Spring | 2 | 2 | 3 | 5 |
Prerequisites |
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Course Language | English | ||||||||
Course Type | Elective | ||||||||
Course Level | First Cycle | ||||||||
Mode of Delivery | - | ||||||||
Teaching Methods and Techniques of the Course | |||||||||
Course Coordinator | - | ||||||||
Course Lecturer(s) | |||||||||
Assistant(s) | - |
Course Objectives | The objective of course is to provide students with a solid theoretical and practical foundation in pastry practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. |
Learning Outcomes | The students who succeeded in this course;
|
Course Description | The course covers a solid theoretical and practical foundation in pastry practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. |
Related Sustainable Development Goals | |
| Core Courses | |
Major Area Courses | X | |
Supportive Courses | ||
Media and Managment Skills Courses | ||
Transferable Skill Courses |
Week | Subjects | Required Materials |
1 | Pastry 1 Review | |
2 | Puff Pastry | Deschamps B, Deschaintre J. Le Livre du Patissier Cp 17 Pg 216 |
3 | "Pastillage” Making Decoration for cakes | Deschamps B, Deschaintre J. Le Livre du Patissier Cp 22 Pg 296 |
4 | Isomalt - Decoration for cakes | Deschamps B, Deschaintre J. Le Livre du Patissier Cp 22 Pg 292 |
5 | Basic Chocolate Wroks | Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 10 |
6 | Types of “Les petits Fours” | Wakerhauser Cherly “Modern French Pastry” Pg 163-189 |
7 | Midterm | |
8 | “Entremet” | Wakerhauser Cherly “Modern French Pastry” Pg 101-157 |
9 | “Entremet” | Wakerhauser Cherly “Modern French Pastry” Pg 101-157 |
10 | “Entremet” | Wakerhauser Cherly “Modern French Pastry” Pg 101-157 |
11 | Breads | Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 3-4 |
12 | Alacarte Desserts | Campbell James “Japanese Patisserie” Pg 28-55 |
13 | Alacarte Desserts | Campbell James “Japanese Patisserie” Pg 28-55 |
14 | Alacarte Desserts | Campbell James “Japanese Patisserie” Pg 28-55 |
15 | Review of the semester | |
16 | Final Exam |
Course Notes/Textbooks | Friberg Bo “The Professional Pastry Chef”, 4th edition, |
Suggested Readings/Materials | Wakerhauser Cherly “Modern French Pastry” Pg 101-157, Deschamps B, Deschaintre J. Le Livre du Patissier Cp 17 Pg 216 , Campbell James “Japanese Patisserie” Pg 28-55 |
Semester Activities | Number | Weigthing |
Participation | 1 | 4 |
Laboratory / Application | ||
Field Work | ||
Quizzes / Studio Critiques | 4 | 16 |
Portfolio | ||
Homework / Assignments | 3 | 15 |
Presentation / Jury | ||
Project | 1 | 15 |
Seminar / Workshop | ||
Oral Exam | ||
Midterm | 1 | 20 |
Final Exam | 1 | 30 |
Total |
Weighting of Semester Activities on the Final Grade | 10 | 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 | 2 | |
Study Hours Out of Class | 0 | ||
Field Work | |||
Quizzes / Studio Critiques | 4 | 4 | |
Portfolio | |||
Homework / Assignments | 3 | 4 | |
Presentation / Jury | |||
Project | 1 | 15 | |
Seminar / Workshop | |||
Oral Exam | |||
Midterms | 1 | 18 | |
Final Exams | 1 | 25 | |
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. | X | ||||
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 | X | ||||
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 | X | ||||
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) | X | ||||
11 | Speaks a second foreign at a medium level of fluency efficiently | X | ||||
12 | Relates the knowledge gained through the history of humanity to the field of expertise | X |
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest