COURSE INTRODUCTION AND APPLICATION INFORMATION

Course Name
Fundamentals of Pastry and Baking - I
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 215
Fall
2
4
4
5
Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Mode of Delivery -
Teaching Methods and Techniques of the Course Application: Experiment / Laboratory / Workshop
Lecture / Presentation
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives The aim of this course is to develop the student in the preparation of pastry and pastry products, to make them experience the functioning of a professional pastry shop and the operation of the equipment infrastructure.
Learning Outcomes The students who succeeded in this course;
  • Apply HACCP system in baking industry
  • Apply the accuracy and precision in weight and volume measurements in the baking industry
  • Differentiate the heat transfers and baking process
  • Select the fundamental ingredients and equipment for a definite pastry product.
  • Classify the flours used in pastry
  • Differentiate the carbohydrates and artificial sweeteners
  • Define the fruit and fruit products used in baking industry
Course Description This course aims to enable students to follow the recipes applied in the field of pastry properly and aim at the concepts of application techniques. It enables them to learn about basic products and raw materials by equipping them with basic pastry products such as cookies, tarts, cakes and yeast doughs.
Related Sustainable Development Goals

 



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 Required Materials
1 Introduction to Course Course Syllabus
2 Fundamentals of Pastry and Baking On Baking: A Textbook of Baking and Pastry Fundamentals, 4th edition Published by Pearson, ISBN: 978-0132374569, 2-118.
3 Sugar Cooking Friberg, Bo,”The Professional Pastry Chef”, 4th edition, Wiley Publications, 2002, ISBN-13 978-0-471-35925-8, 755-806, 252-254.
4 Basic Creams, Baked and Stirred Custards On Baking: A Textbook of Baking and Pastry Fundamentals, 4th edition Published by Pearson, ISBN: 978-0132374569, 486-540.
5 Cookies and Brownies On Baking: A Textbook of Baking and Pastry Fundamentals, 4th edition Published by Pearson, ISBN: 978-0132374569, 310-362.
6 Quick Breads On Baking: A Textbook of Baking and Pastry Fundamentals, 4th edition Published by Pearson, ISBN: 978-0132374569, 136-167.
7 Sponge Cakes and Cake Bases Friberg, Bo,”The Professional Pastry Chef”, 4th edition, Wiley Publications, 2002, ISBN-13 978-0-471-35925-8, 429-451.
8 MIDTERM EXAM
9 Lean Doughs On Baking: A Textbook of Baking and Pastry Fundamentals, 4th edition Published by Pearson, ISBN: 978-0132374569, 168-233.
10 Rich Doughs On Baking: A Textbook of Baking and Pastry Fundamentals, 4th edition Published by Pearson, ISBN: 978-0132374569, 234-271.
11 Short Doughs Wayne Gisslen, Professional Baking, 8th Edition, ISBN: 978-1-119-74495-5, 279-312.
12 Bavaroises and Mouses Friberg, Bo,”The Professional Pastry Chef”, 4th edition, Wiley Publications, 2002, ISBN-13 978-0-471-35925-8, 755-806.
13 Meringues Friberg, Bo,”The Professional Pastry Chef”, 4th edition, Wiley Publications, 2002, ISBN-13 978-0-471-35925-8, 23-29.
14 Fried Pastries Wayne Gisslen, Professional Baking, 8th Edition, ISBN: 978-1-119-74495-5, 230-241.
15 Semester Review
16 FINAL EXAM
Course Notes/Textbooks
  • On Baking: A Textbook of Baking and Pastry Fundamentals, 4th edition Published by Pearson, ISBN: 978-0132374569
  • Wayne Gisslen,  Professional Baking, 8th Edition, ISBN: 978-1-119-74495-5
  • Baking and Pastry: Mastering the Art and Craft 3rd Edition, The Culinary Institute of America (CIA) Publications, ISBN: 978-0470928653
Suggested Readings/Materials
  • Friberg, Bo,”The Professional Pastry Chef”, 4th edition, Wiley Publications, 2002, ISBN-13 978-0-471-35925-8

 

EVALUATION SYSTEM

Semester Activities Number Weighting
Participation
Laboratory / Application
1
30
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
-
Presentation / Jury
Project
-
-
Seminar / Workshop
Oral Exam
Midterm
1
30
Final Exam
1
40
Total

Weighting of Semester Activities on the Final Grade
2
60
Weighting of End-of-Semester Activities on the Final Grade
1
40
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
4
Study Hours Out of Class
14
2
28
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
-
-
Presentation / Jury
Project
-
-
Seminar / Workshop
Oral Exam
Midterms
1
10
Final Exams
1
16
    Total
150

 

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 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

 X
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