| Course Name | Sugarcraft and Confectionary |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 429 | Fall/Spring | 2 | 2 | 3 | 4 |
| 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 explain sugar dough and decoration techniques to students and to develop their knowledge and skills about confectionery and boutique pastry. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | In this course, students learn different techniques by getting to know boutique pastry. Specializing in the making of celebration cakes, they learn to decorate cakes, make flowers, create figures from sugar paste and make chocolate decorations. |
| 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 to Course | Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 1, 1st edn. , (B.E.S, 2014) 15-36 |
| 2 | Sugar Crafts and Confectionery Techniques | Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 2, 1st edn. , (B.E.S, 2014) 38-63 |
| 3 | Fondant Types and Making Techniques | Nicholas Lodge, “The International School of Sugarcraft Book One” chap.1-2-3, 1st edn., (Merehurst Limited, 1999) 12-95 |
| 4 | Making Fondant From Marshmallows | Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 5, 1st edn. , (B.E.S, 2014) 120-155 |
| 5 | Cookies Suitable for Decoration Cookie Decorations with Fondant | Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 5, 1st edn. , (B.E.S, 2014) 120-155 |
| 6 | Cookies Suitable for Decoration Royal Icıng Making and Piping Techniques | Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 2-3, 1st edn. , (B.E.S, 2014) 38-95 |
| 7 | Making Cakes for Decorative Pastries Butter Cream Types | Nicholas Lodge, “The International School of Sugarcraft Book One” chap.1-2-3, 1st edn., (Merehurst Limited, 1999) 65-135 |
| 8 | Midterm | |
| 9 | Techniques of Celebration Cakes with Sugar Dough | Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 6, 1st edn., (B.E.S, 2014) 165-185 |
| 10 | Techniques of Layered Celebration Cakes with Sugar Dough | Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 6, 1st edn., (B.E.S, 2014) 165-175 |
| 11 | Cake Decoration with Fondant: Making a Human Figure | Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 6, 1st edn., (B.E.S, 2014) 175-185 |
| 12 | Cake Decoration with Fondant: Edible Flower Making and Modeling | Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 1, 1st edn., (B.E.S, 2014) 15-36 |
| 13 | Figure Making Techniques from Chocolate Dough | Pierre Herrne’ “Le Larousse du chocolat”, 1st edn., (Larousse, 2019) 12-95 |
| 14 | Figure Making Techniques from Marzipan Dough | Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 1, 1st edn., (B.E.S, 2014) 36-46 |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, 1st edn. , (B.E.S, 2014) ISBN-13 : 978-1438003443 Nicholas Lodge, “The International School of Sugarcraft Book One” , 1st edn., (Merehurst Limited, 1999) ISBN-10 : 1853917486 Pierre Herrne’ “Le Larousse du chocolat”, 1st edn., (Larousse, 2019) ISBN-13 : 978-2035978363 |
| Suggested Readings/Materials | Patricia Lousada, “Ultimate Chocolate”, 1st edn., (DK ADULT, 1997) ISBN-13 : 978-0789420848 |
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application | 1 | 25 |
| Field Work | ||
| Quizzes / Studio Critiques | 1 | 10 |
| Portfolio | ||
| Homework / Assignments | ||
| 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 | 4 | 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 | 14 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | 7 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 1 | 25 | |
| 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 | |||||
| 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
