| Course Name | Advanced Pastry - I |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 421 | Fall/Spring | 2 | 4 | 4 | 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 | Application: Experiment / Laboratory / WorkshopLecture / Presentation | ||||||||
| Course Coordinator | - | ||||||||
| Course Lecturer(s) | |||||||||
| Assistant(s) | - | ||||||||
| Course Objectives | The aim of this course is to teach advanced pastry techniques and to apply these techniques over the recipes of different culinary cultures of the world. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | In this course, artisan cake types with its texture and presentation will be taught in practice. Practices are gained in the field of advanced application techniques. Baking and shaping techniques used in the field of pastry are demonstrated. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction | |
| 2 | Calculations in Professional Pastry Classic Cakes Lemon Chiffonade Glaze, mereng, cream decors | Friberg, Bo,”The Advanced Professional Pastry Chef”, (Wiley Publications, 2003), 69-82 Gislen W.,” Professional Baking”, 4th edn., (John Wiley & Sons., 2012), 415-425 |
| 3 | Classic Cakes (Mocha Cake) Butter cream, ganache, chocolate side decorations | Friberg, Bo,”The Advanced Professional Pastry Chef”, (Wiley Publications, 2003), 45-47 Gislen W.,” Professional Baking”, 4th edn., (John Wiley & Sons., 2012), 425-435 |
| 4 | Classic Cakes (Monte Carlo Cake) Mereng variations, gels, pastry cream variations | Friberg, Bo,”The Advanced Professional Pastry Chef”, (Wiley Publications, 2003), 69-82 Gislen W.,” Professional Baking”, 4th edn., (John Wiley & Sons., 2012), 435-450 |
| 5 | Classic Cakes (Croque en bouche Cake) Pate au choux, pastry cream variations, caramel work, candy decors | Friberg, Bo,”The Advanced Professional Pastry Chef”, (Wiley Publications, 2003), 173-174 Gisslen W.,” Professional Baking”, 4th edn., (John Wiley & Sons., 2012), 450-465 |
| 6 | Classic Cakes (Opera) Butter cream, block cake work, chocolate decorations | Gisslen W.,”Professional Baking”, 4th edn., (John Wiley & Sons., 2012), 464 |
| 7 | Classic Cakes (Charlotte) Bavarois, macaron, fruit decorations | Gisslen W.,” Professional Baking”, 4th edn., (John Wiley & Sons., 2012), 525 |
| 8 | Midterm Exam | |
| 9 | Classic Cakes For Servings Chocolate Dome, Carioca | Greenspan, D., “Desserts by Pierre Herme”, (Little Brown and Company, 1998), 235-245 |
| 10 | Classic Cakes For Servings Napoleon Strawberry Cake | Gislen W.,” Professional Baking”, 4th edn., (John Wiley & Sons., 2012), 324,456 |
| 11 | Modern Cakes (Macaron Cake) Mousses and Jellies | Dupuis M., Cazor A.,”Patisseri: Master The Art of French Pastry”, (Hardy Grant Books, 2016), 515-518 |
| 12 | Modern Cakes (Naked Cake) Cheese cream, butter cream plastering techniques, floral decorations | Dupuis M., Cazor A.,”Patisseri: Master The Art of French Pastry”, (Hardy Grant Books, 2016), 200-206 |
| 13 | Modern Cakes (Sharp Edge Cakes) Ganache techniques, making round sharp edges, chocolate dough | Friberg, Bo,”The Advanced Professional Pastry Chef”, (Wiley Publications, 2003), 522-554 |
| 14 | Modern Cakes (Sharp Edge Cakes) Ganache techniques, square sharp edge making, marzipan / pastillage decors | Friberg, Bo,”The Advanced Professional Pastry Chef”, (Wiley Publications, 2003), 575-589 |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks |
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| 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 | 25 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 15 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 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 | 1 | 7 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 7 | |
| 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 | 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 | |||||
| 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
