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- Culinary Arts and Management
- Qualification Awarded
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- Profile of the Program
- Program Outcomes
- Course & Program Outcomes Matrix
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- Course Structure Diagram with Credits
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COURSE INTRODUCTION AND APPLICATION INFORMATION
cam.sams.ieu.edu.tr
| Course Name | |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| Fall/Spring |
| Prerequisites | None | |||||
| Course Language | ||||||
| Course Type | Elective | |||||
| Course Level | - | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description |
|
| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Required Materials |
| 1 | Introduction Introduction to Pastry Pastry Terminology – Ingredients Utensils & Equipment | |
| 2 | Introduction Introduction to Pastry Pastry Terminology – Ingredients Utensils & Equipment | |
| 3 | Workshop Sponge Cake and Biscuit Making Techniques Angel Cake Lady Finger – Plain and Chocolate Sponge Cake | |
| 4 | Workshop Cookie Making Techniques Madeleine – Chocó Chips – Biscotti – FlorentineShort Bread | |
| 5 | Workshop Profiterole & Éclair Pate Choux – Chocolate Sauce Cream Patisserie Cream Legeré | |
| 6 | Workshop Ice cream and Sauces Vanilla and Aromatic Ice creams Caramel & Vanilla Sauce & Fruit Sauces | |
| 7 | Workshop Muffins and Cakes Genesis Cake Brownie – Pound Cake – Fruity Muffins | |
| 8 | Workshop Sacher Torte Sacher Cake – Chocolate Ganache Apricot Glazing Chocolate Glassage | |
| 9 | Workshop Midterm Exam | |
| 10 | Workshop Custard & Dairy Desserts Cream Caramel – Creme Bruleé Panna Cotta – Rice Pudding | |
| 11 | Workshop Introduction to Yeast Dough Brioche – Croissant – Simit – Poğaça | |
| 12 | Workshop Puff Pastry Millefeuille Vol au Vent | |
| 13 | Workshop Tart Dough and Tart Fiiling Tarte Tatin Linzer Torte– strawberry Tart—Apricot Frangipane Tart | |
| 14 | Workshop Mousse Making Techniques Chocolate & Red Fruit Mousse | |
| 15 | Workshop Cake Finishing Swiss Roll – Strawberry Chibouste Cream Cake Maroon Cake | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | Lecture handouts and product recipes from reference books. |
| Suggested Readings/Materials | • The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition By Bo Friberg WILEY • Professional Baking by Wayne Gisslen – WILEY • The Roux Brothers on Patisserie by Albert Roux and Michel Roux |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | 1 | 30 |
| Project | ||
| Seminar / Workshop | 1 | 20 |
| Oral Exam | ||
| Midterm | 1 | 25 |
| Final Exam | ||
| Total |
| Weighting of Semester Activities on the Final Grade | 100 | |
| Weighting of End-of-Semester Activities on the Final Grade | ||
| Total |
ECTS / WORKLOAD TABLE
| 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 | ||
| Study Hours Out of Class | |||
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 16 | ||
| Seminar / Workshop | 1 | ||
| Oral Exam | |||
| Midterms | 1 | 35 | |
| Final Exams | 35 | ||
| Total | 67 |
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
| # | Program Competencies/Outcomes | * Contribution Level | ||||
1 | 2 | 3 | 4 | 5 | ||
| 1 | Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management | X | ||||
| 2 | Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts | X | ||||
| 3 | Carries best practices in terms of work and food security, safety and hygiene in food production | |||||
| 4 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation | X | ||||
| 5 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
| 6 | Possesses visual thinking skils and effectively conveys visual concepts | |||||
| 7 | Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member | X | ||||
| 8 | Initiates culinary projects and can assume leadership for success | X | ||||
| 9 | Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning | |||||
| 10 | Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways | X | ||||
| 11 | Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data | X | ||||
| 12 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts | X | ||||
| 13 | Follows the developments in field and communicates with colleguages by fleuntly using a foreign language | |||||
| 14 | Speaks a second foreign language in intermediate level | |||||
| 15 | Effectively uses technological equipment related to the field | |||||
| 16 | Possesses ethical values in the field of Culinary Arts and Management | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest