| Course Name | Pastry - 2 |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 322 | Fall/Spring | 2 | 2 | 3 | 5 |
| Prerequisites |
| ||||||||
| 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 pastry practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | The course covers a solid theoretical and practical foundation in pastry practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. |
| Related Sustainable Development Goals | |
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| Core Courses | |
| Major Area Courses | X | |
| Supportive Courses | ||
| Media and Managment Skills Courses | ||
| Transferable Skill Courses |
| Week | Subjects | Required Materials |
| 1 | Pastry 1 Review | |
| 2 | Puff Pastry | Deschamps B, Deschaintre J. Le Livre du Patissier Cp 17 Pg 216 |
| 3 | "Pastillage” Making Decoration for cakes | Deschamps B, Deschaintre J. Le Livre du Patissier Cp 22 Pg 296 |
| 4 | Isomalt - Decoration for cakes | Deschamps B, Deschaintre J. Le Livre du Patissier Cp 22 Pg 292 |
| 5 | Basic Chocolate Wroks | Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 10 |
| 6 | Types of “Les petits Fours” | Wakerhauser Cherly “Modern French Pastry” Pg 163-189 |
| 7 | Midterm | |
| 8 | “Entremet” | Wakerhauser Cherly “Modern French Pastry” Pg 101-157 |
| 9 | “Entremet” | Wakerhauser Cherly “Modern French Pastry” Pg 101-157 |
| 10 | “Entremet” | Wakerhauser Cherly “Modern French Pastry” Pg 101-157 |
| 11 | Breads | Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 3-4 |
| 12 | Alacarte Desserts | Campbell James “Japanese Patisserie” Pg 28-55 |
| 13 | Alacarte Desserts | Campbell James “Japanese Patisserie” Pg 28-55 |
| 14 | Alacarte Desserts | Campbell James “Japanese Patisserie” Pg 28-55 |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Friberg Bo “The Professional Pastry Chef”, 4th edition, |
| Suggested Readings/Materials | Wakerhauser Cherly “Modern French Pastry” Pg 101-157, Deschamps B, Deschaintre J. Le Livre du Patissier Cp 17 Pg 216 , Campbell James “Japanese Patisserie” Pg 28-55 |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 4 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 4 | 16 |
| Portfolio | ||
| Homework / Assignments | 3 | 15 |
| Presentation / Jury | ||
| Project | 1 | 15 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 30 |
| Total |
| Weighting of Semester Activities on the Final Grade | 10 | 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 | 0 | ||
| Field Work | |||
| Quizzes / Studio Critiques | 4 | 4 | |
| Portfolio | |||
| Homework / Assignments | 3 | 4 | |
| Presentation / Jury | |||
| Project | 1 | 15 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 18 | |
| Final Exams | 1 | 25 | |
| Total | 150 |
| # | 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. | 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 | 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 | X | ||||
| 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
