| Course Name | Pastry - 1 |
| 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 | |||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | ||||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | The objective of course is to provide students with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled in theoretical and practical. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | The course covers a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly higher level of pastry course by using base of pasty course. |
| Related Sustainable Development Goals | |
|
| Core Courses | |
| Major Area Courses | ||
| Supportive Courses | X | |
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Ingredient and Equipment identification | CIA “ Baking and Pastry” Chapter 2 - 3 |
| 2 | Making Basic Pie and Pate a Choux & Techniques | Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 2 - 7 |
| 3 | Types of Meringue and using areas | Gisslen Wayne,’’Professional Baking’’, 6th edition, 2013. chapter 10 |
| 4 | Fruits Sauces and Marmalades | Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 16 |
| 5 | Making Ganache and Custard & Techniques | Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 15-16 |
| 6 | Making “Crème Pâtissière” and Fiilings | Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 15-16 Deschamps B, Deschaintre J. Le Livre du Patissier Cp 18 |
| 7 | Midterm | |
| 8 | Cookies | Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 6 |
| 9 | “Gateau de Voyage” Cakes and Sponge Cakes | Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 9 |
| 10 | Making Mousses and Soufflés | Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 15 Gisslen Wayne,’’Professional Baking’’, 6th edition, 2013. chapter 20 |
| 11 | Types of “Verrine Desserts” | Wakerhauser Cherly “Modern French Pastry” Pg 71-97 |
| 12 | Types of “Pate de Biscuit” | Wakerhauser Cherly “Modern French Pastry” Pg 9-31 |
| 13 | “Pate de Fruit” Making Jelly | Deschamps B, Deschaintre J. Le Livre du Patissier Cp 21 Pg 286 |
| 14 | Breakfast Pastries | Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 5 |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Friberg Bo “The Professional Pastry Chef”, 4th edition, Fundamentals of Baking and Pastry |
| Suggested Readings/Materials | Wakerhauser Cherly “Modern French Pastry” , Deschamps B, Deschaintre J. Le Livre du Patissier, CIA “ Baking and Pastry, Gisslen Wayne,’’Professional Baking’’, 6th edition, 2013 |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | 1 | 10 |
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | 1 | 10 |
| Presentation / Jury | ||
| Project | 1 | 20 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 25 |
| Final Exam | 1 | 25 |
| Total |
| Weighting of Semester Activities on the Final Grade | 5 | 75 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 25 |
| 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 | 2 | 32 |
| Field Work | |||
| Quizzes / Studio Critiques | 1 | ||
| Portfolio | |||
| Homework / Assignments | 1 | 8 | |
| Presentation / Jury | |||
| Project | 1 | 12 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 14 | |
| Final Exams | 1 | 14 | |
| Total | 144 |
| # | 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 | 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 | |||||
| 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. | X | ||||
| 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) | 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 | |||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
