COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Pastry
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 309
Fall/Spring
2
2
3
5
Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives This course will provide students with the basic skills required for entry level work in a bakery or the pastry shop of a restaurant or hotel. These skills include: wellbalanced formulas – understand basic mixing methods working in a safe and sanitary manner – basic cake decoration;
Learning Outcomes The students who succeeded in this course;
  • Recognizes and uses the basic ingredients of pastry
  • Presents a pastry dish in an effective way.
  • Recognizes pastry sauces and decorations.
  • Recognizes measurements and proper pastry mixing
  • Recognizes basic cake decoration methods
  • Knows how to prepare cookie muffin, choux pastry, various types of tarts custard dessert, pastry creams, basic yeasty dough and various types of sponge cake for pastry
Course Content Reading and accurately following a recipe; proper mixing, makeup and baking of yeasty raised products, laminated doughs, cookies, cakes, pies and tarts; basic cake decorating techniques using a pastry bag; plating techniques.

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Managment Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
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 Textbooks Lecture handouts and product recipes from reference books.
References • 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 Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
1
30
Project
Seminar / Workshop
1
20
Midterms / Oral Exams
1
25
Final / Oral Exam
Total

Contribution of Semester Work to Final Grade
100
Contribution of Final Work to Final Grade
Total

ECTS / WORKLOAD TABLE

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
Homework / Assignments
Presentation / Jury
1
Project
16
Seminar / Workshop
1
Midterms / Oral Exams
1
35
Final / Oral Exam
35
    Total
67

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
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

 

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