| Course Name | Advanced Pastry - II |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 442 | 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, to transfer the necessary knowledge to create new combinations of taste, aroma and texture in pastry, and to apply advanced restaurant dessert designs. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | In this course, artisan desserts with its texture and presentation are taught in practice. Practices are gained in the field of advanced application techniques. New taste matches and presentation techniques used in 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 to the course Career opportunities for pastry professionals, patisserie opening steps | |
| 2 | Taste & aroma matches, plate designs in pastry Passion fruit, vanilla mousse, and coulis (Cremeux, mousse, sugar butter decorations) | Boyle, T.,” Plating for Gold, A Decade of Dessert Recipes From the World and National Pastry Championships”, (John Wiley & Sons,2012) 1-34 Migoya, F, “Elements of Desserts”, (Culinary Institute of America, 2012), 164-262 |
| 3 | Taste & aroma matches, plate designs in pastry Tarte Tatin Moderne (Sorbet, tuile, bavarois) | Friberg, Bo,”The Advanced Professional Pastry Chef”, (Wiley Publications, 2003), 416-421 |
| 4 | Use and harmony of texture in pastry, plate designs Crispy Banana Chocolate Sphere (Drying, florentine, mousse) | Boyle, T.,” Plating for Gold, A Decade of Dessert Recipes From the World and National Pastry Championships”, (John Wiley & Sons,2012) 78-82 Gisslen W.,’’Professional Baking’’, 6th edition,(Wiley Publications, 2012) 597-608 |
| 5 | Use and harmony of texture in pastry, plate designs Salted caramel and chocolate tart (Chocolate paper, fudge, dusting) | Migoya, F, “Elements of Desserts”, (Culinary Institute of America, 2012), 186-188 |
| 6 | Use and harmony of texture in pastry, plate designs Japanese Style Cheesecake and Honey Gel (Drying, hot gel, mereng tuile) | Boyle, T.,” Plating for Gold, A Decade of Dessert Recipes From the World and National Pastry Championships”, (John Wiley & Sons,2012) 67-72 |
| 7 | Dessert Buffet Setup and Principles Financier, craquelin, eclair, mini cheesecake | Migoya, F, “Elements of Desserts”, (Culinary Institute of America, 2012), 261-280 |
| 8 | Midterm | |
| 9 | Taste Harmony and Contrasts in Dessert Buffets Canneles, Sweets, Mini mousses | Migoya, F, “Elements of Desserts”, (Culinary Institute of America, 2012), 322-340 Friberg, Bo,”The Advanced Professional Pastry Chef”, (Wiley Publications, 2003), 322-371 |
| 10 | Contemporary taste pairings in pastry Frozen mango parfait & Liquid Coconut pudding | Migoya, F, “Elements of Desserts”, (Culinary Institute of America, 2012), 170-172 |
| 11 | Contemporary taste pairings in pastry Lemon- olive oil cake & Mint Panna Cotta | Boyle, T.,” Plating for Gold, A Decade of Dessert Recipes From the World and National Pastry Championships”, (John Wiley & Sons,2012) 303-307 |
| 12 | Contemporary taste pairings in pastry Almond banana cake & lemongrass panna cotta | Boyle, T.,” Plating for Gold, A Decade of Dessert Recipes From the World and National Pastry Championships”, (John Wiley & Sons,2012) 271-274 |
| 13 | Creating new recipes | Migoya, F, “Elements of Desserts”, (Culinary Institute of America, 2012), 192-194 |
| 14 | Creating new recipes | Migoya, F, “Elements of Desserts”, (Culinary Institute of America, 2012), 206-208 |
| 15 | Semester Review | |
| 16 | Final Exam |
| Course Notes/Textbooks | Migoya, F, “Elements of Desserts”, (Culinary Institute of America, 2012), ISBN: 978-0-470-89198-8 Boyle, T.,” Plating for Gold, A Decade of Dessert Recipes From the World and National Pastry Championships”, John Wiley & Sons, 2012 ISBN: 987-1-118-05984-5 Friberg, Bo,”The Advanced Professional Pastry Chef”, John Wiley & Sons, 2003, ISBN: 0-471-35926-2
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| Suggested Readings/Materials | Briscione J.,”The Flavor Matrix”, Houghton Mifflin Harcourt, 2008, ISBN: 9780544810006 |
| 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 | 2 | |
| Study Hours Out of Class | 14 | 2 | 28 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 1 | 8 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 6 | |
| Final Exams | 1 | 12 | |
| Total | 118 |
| # | 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 | |||||
| 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
