| Course Name | Baking Techniques |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 212 | Fall | 0 | 4 | 3 | 5 |
| Prerequisites | None | |||||
| Course Language | English | |||||
| Course Type | Required | |||||
| Course Level | First Cycle | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The aim of this course is to equipe students with baking techniques for all sorts of food ingredients and different methodologies. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | Baking ingredients and equipment and the use of these in various areas. Selecting and preserving the grains, yeasts, spices, fats and oils used in the baking field. Mixing methods for dough and bread baking. The usage of professional bakery equipments, costs, operational processes, advantages and disadvantages relating to this usage. |
| Related Sustainable Development Goals | |
|
| Core Courses | X |
| Major Area Courses | ||
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Introduction | |
| 2 | BARBECUED SPARE RIBBS, STUFFED POTATOES, RICE PUDDING | CORDON BLEU COOKING |
| 3 | HOME STYLE MEAT LOAF, MAC & CHEESE, LEMON SOUFFLE | CORDON BLEU COOKING |
| 4 | LAMB GUVEC, FRENCH BAGUETTE, SEKERPARE | CORDON BLEU COOKING/ EKREM MUHITTIN YEGEN |
| 5 | ROASTED LAMB, ROASTED FENNELS, MILK BREAD, BAKED SWISS MERINGUE | CORDON BLEU COOKING/ CORDON BLEU BAKING/ EKREM MUHITTIN YEGEN |
| 6 | CHICKEN IN SALT, FISH IN SALT, BRIOCHE, CHOCHOLATE FUDGE CAKE | CORDON BLEU COOKING/ CORDON BLEU BAKING/ EKREM MUHITTIN YEGEN |
| 7 | BEEF WELLINGTON, CHOCHOLATE CHIP COOKIES | GORDON RAMSEY EVERYDAY COOKING, CORDON BLEU BAKING |
| 8 | QUICHE AU FROMAGE, SHEPARDS PIE, SFOGLIATELLE | CORDON BLEU BAKING/ EKREM MUHITTIN YEGEN |
| 9 | LEMON BRAISED CHICKEN, CIABATTA, ICEBOX COOKIES | MARTHA STEWARD LIVING/ CORDON BLEU BAKING |
| 10 | SEABASS WITH VEDGETABLES, EGG PLANT MOUSAKKA, KAZAN DIBI | INSTITUDE PAUL BOCUSE/ CORDON BLEU COOKING/ EKREM MUHITTIN YEGEN |
| 11 | STUFFED EGG PLANTS, BULANGERIE POTATOES, KALBURABASTI | INSTITUDE PAUL BOCUSE/ CORDON BLEU COOKING/ EKREM MUHITTIN YEGEN |
| 12 | LAMB ROLLED WITH OLIVES, GRATINE BRUSSEL SPROUTS, CHOCHOLATE TART | JAMIE OLIVER- EVERYDAY COOKING/ FINE COOKING- ROASTING/ CORDON BLEU BAKING |
| 13 | LAMB WITH HERBS, DUCHESS POTATOES, MINI ECLAIRES | LAMB- THE GOOD COOK SERIES/ CORDON BLEU COOKING/ CORDON BLEU BAKING |
| 14 | ROASTED TURKEY, PERDE PILAF WITH SAFFRON, GINGER COOKIES- DECORATED | MARTHA STEWARD BAKING/ EKREM MUHITTIN YEGEN/ CORDON BLEU BAKING |
| 15 | Review of the Semester | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | Lecture handouts and product recipes from reference books. |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 20 |
| Laboratory / Application | 1 | 20 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 30 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 3 | 70 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 30 |
| 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 | 16 | 3 | 48 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | |||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 15 | |
| Final Exams | 1 | 16 | |
| Total | 143 |
| # | 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 | |||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society | X | ||||
| 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 | X | ||||
| 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) | X | ||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently | X | ||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise | X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
