| Course Name | Advanced Pastry |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 420 | 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 | This course will provide students with the advanced skills in pastry. |
| Learning Outcomes | The students who succeeded in this course;
|
| Course Description | Preparation of creams, custards, and related sauces; preparation of a variety of cakes and icings along with the application of a variety of styles and techniques; selection and proper use and handling of various couverture chocolates used in baking and decorating. Preparation of a variety of desserts, including crème brulee, , soufflés and parfait |
| 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 | Introduction | |
| 2 | SHARP EDGE DEVILS FOOD CAKE | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 3 | OPERA CAKE | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 4 | NAPOLEON CAKE | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 5 | CLASSIC PUFF PASTRY PRODUCTS | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 6 | LEMON MERINGUE PIE, CHOCHOLATE TART | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 7 | CREAM CHEESE BAVAROIS, 3 CHOCHOLATE BAVAROIS | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 8 | SACHER TORTE | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 9 | MINYATUR PARIS BREAST, PRALIN, MINI CREAM PUFFS, MINI ECLAIRES, CHOUX FLORANTIN | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 10 | PEAR ALMOND TART, LINZER TORTE | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 11 | PASSIONATA, NOUGATINE PARISIENNE | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 12 | SFOGLIATELLE | |
| 13 | BRASILIA | |
| 14 | JULIANNA | |
| 15 | REVIEW OF THE SEMESTER | |
| 16 | FINAL EXAM |
| Course Notes/Textbooks | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| Suggested Readings/Materials | CORDON BLEU BAKING 255-631- WAYNE GISLEN, JULIA CHILD, BAKING WITH PASSION, BOUCHON BAKERY, THE PROFESSIONAL BAKER |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 40 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 2 | 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 | 1 | 16 |
| Field Work | |||
| Quizzes / Studio Critiques | |||
| Portfolio | |||
| Homework / Assignments | 4 | ||
| Presentation / Jury | |||
| Project | 12 | ||
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 2 | ||
| Final Exams | 1 | 22 | |
| Total | 102 |
| # | 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 | 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
