COURSE INTRODUCTION AND APPLICATION INFORMATION

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 Group Work
Jury
Application: Experiment / Laboratory / Workshop
Lecture / Presentation
Course Coordinator
Course Lecturer(s)
Assistant(s) -
Course Objectives This course aims to prepare the student for the use of professional patisserie equipment. They comprehend and reinforce basic pastry techniques. Understand the importance of material choices, develop recipe formulas.
Learning Outcomes The students who succeeded in this course;
  • classify pastry equipment according to their usage purposes.
  • classify cream, syrup, sauces and meringue varieties.
  • explain the types and usage areas of basic pastry ingredients.
  • apply intermediate dough techniques and presentations.
  • differentiate the mixing methods and types of cookies and pies.
  • apply classic cakes using various techniques and materials.
  • develop new recipes based on existing recipes
Course Description This course aims to enable students to follow the applied prescriptions properly and to comprehend the application techniques. Gains equipment for making basic pastry recipes, cookies, tart, cake, muffin, bulk dough, meringue, macaron, marmalade. It enables them to reinforce the correct recipe reading and to recognize the basic products and raw materials used in the pastry field.
Related Sustainable Development Goals

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Required Materials
1 Introduction to Pastry Syllabus
2 Kitchen Equipment, Types of Flour, Mixing Methods, Fermentation Methods, Muffins, Yeast Dough Pastries Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P42,56,112,142,218
3 Creams, Meringue Varieties, Chocolate Creams Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P264,265,275
4 Creams, Syrups, Sauces, Doughnuts, Pancakes Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P264, 260, 277,236
5 Tarts and Pies Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P286,356
6 Tarts and Pies Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P286,356
7 Midterm Exam I Types of Cookies and Their Applications Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P286,356
8 Types of Cookies, Macarons and Their Applications Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P286,356
9 Pate a Choux Making Techniques: Eclairs, Profiterole Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P335
10 Sponge Cake and Cake Making Techniques Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P380
11 Sponge Cake and Cake Making Techniques Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P380,422
12 Midterm Exam II Sponge Cake and Cake Making Techniques Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P461
13 Homework and It's Application
14 New Year Menu
15 Semester Review
16 Final Exam
Course Notes/Textbooks

Gisslen W.,’’Professional Baking’’, 6th edition, 2013. ISBN 978-1-118-08374-1
Suggested Readings/Materials

Pastry Chef BO FRIBERG ISBN-13: 9780471359265

Chocolate, ERIC LANLARD ISBN-13: 9781845337889

Sweet Gold, BERND SIEFERT ISBN-13: 9783875151015

 

EVALUATION SYSTEM

Semester Activities Number Weigthing
Participation
Laboratory / Application
1
25
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
2
20
Presentation / Jury
Project
1
5
Seminar / Workshop
Oral Exam
Midterm
2
20
Final Exam
1
30
Total

Weighting of Semester Activities on the Final Grade
6
80
Weighting of End-of-Semester Activities on the Final Grade
1
20
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
2
Study Hours Out of Class
10
2
20
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
2
12
Presentation / Jury
Project
1
12
Seminar / Workshop
Oral Exam
Midterms
2
8
Final Exams
1
14
    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