COURSE INTRODUCTION AND APPLICATION INFORMATION


Course Name
Advanced Pastry
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 420
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 advanced skills in pastry.
Learning Outcomes The students who succeeded in this course;
  • Evaluate and critique recipes enabling the learner to design and develop new innovative pastry products
  • Analyze and evaluate the cost factors associated with the production of bakery and pastry products
  • Prepare a wide range of bakery and pastry products to a high standard, incorporating European and International cuisine
  • Appraise the effects of modern trends on classical bakery and pastry products
Course Content Preparation of creams, custards, and related sauces; preparation of a variety of cakes and icings along with the application of a variety of styles and techniques; selection and proper use and handling of various couverture chocolates used in baking and decorating. Preparation of a variety of desserts, including crème brulee, , soufflés and parfait

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction Introduction to Advanced Pastry: Measurement –Converting Formulas – Utensils & Equipments
2 Workshop Bread Making: Bread with Herb and Milk – Simit
3 Workshop Biscuit Layered Cakes Making Techniques: Trianon Royal Opera – Dobos
4 Workshop Tiramisu: Coffee and Strawberry
5 Workshop Turkish Pastry 1: Lokma Şekerpare Lor Tatlısı Revani
6 Workshop Turkish Pastry 2: Baklava – Künefe
7 Workshop Icing & Fondant: Cake Decoration with Fondant
8 Workshop Custard Tarts& Cheese Cake: Lemon Tart Frozen & Baked Cheese Cake
9 Workshop Chocolate Making Technique: Tempering Truffles and Pralines
10 Workshop Meringues Making Technique: Italian – French Swiss
11 Workshop Macaron & Ice cream Making Techniques: Vanilla – Chocolate Macarons and Filling Creams; Vanillin Chocolate Fruity Ice creams
12 Workshop Mousse Bavarian Cream & Soufflé: White Chocolate Mousse Grand Marnier Chocolate Soufflé
13 Workshop Cake Decoration and Plate Design: Black Forest Cake Tuils & Brandy Snaps
14 Workshop Cake Decoration and Plate Design: Napoleon – Mono Cakes
15 Workshop Review
16 Review of the Semester  
Course Textbooks Lecture handouts and product recipes from reference books.
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
20
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Midterms / Oral Exams
2
30
Final / Oral Exam
1
5
Total

Contribution of Semester Work to Final Grade
70
Contribution of Final Work to Final Grade
30
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
2
Study Hours Out of Class
16
1
Field Work
Quizzes / Studio Critiques
Homework / Assignments
4
Presentation / Jury
Project
12
Seminar / Workshop
Midterms / Oral Exams
2
Final / Oral Exam
1
22
    Total
102

 

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 X
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 X
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 X
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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