| Course Name | Advanced Pastry 2 |
| Code | Semester | Theory (hour/week) | Application/Lab (hour/week) | Local Credits | ECTS |
|---|---|---|---|---|---|
| CLM 434 | Fall/Spring | 2 | 2 | 3 | 5 |
| Prerequisites |
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| 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 course objective is to improve students’ skills in advanced pastry. |
| Learning Outcomes | The students who succeeded in this course;
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| Course Description | Pastry chefs assemble plated desserts every day at restaurants around the world, where, informally at least, they are judged by diners. This course covers the advanced level of plating in pastry for the restaurants. |
| 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 | Career opportunities for advanced pastry professionals | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley, page 1-4 |
| 2 | Ingredients | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley, page 4-8 |
| 3 | Plating for points | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley, page 8-20 |
| 4 | Plated dessert flavor pairing guide | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley, page 20-26 |
| 5 | Banana and Malted Milk Chocolate Mousse With Cherry Sauce | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley, page 37 |
| 6 | Citrus | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley, page 41 |
| 7 | Strawberry and Almond Milk Delight, Red Currant and Grape Juice Jus | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley, page 53 |
| 8 | Vanilla and Passion Fruit Dome with Mixed Berry Coulis | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley, page 57 |
| 9 | Midterm | |
| 10 | Chocolate Dome with Summer Berry Compote | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley, page 63 |
| 11 | Warm Almond Savarin with Raspberry Gelée Center, and Raspberry Sorbet Served with Mascarpone Mousse, Vanilla Foam, and Candied Almond Dust | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley, page 67 |
| 12 | Japanese-Style Cheesecake with Caramelized Apples and Apple Sorbet | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley, page 73 |
| 13 | Fraîcheur de Cavaillon | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley, page |
| 14 | Chocolate banana caramel Crunch | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley, page 73 |
| 15 | Review of the semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Tish boyle “Plating for gold : a decade of desserts from the world and national pastry team championships” 2012, Wiley |
| Suggested Readings/Materials |
| Semester Activities | Number | Weigthing |
| Participation | 1 | 10 |
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | 2 | 10 |
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | 1 | 20 |
| Seminar / Workshop | ||
| Oral Exam | ||
| Midterm | 1 | 20 |
| Final Exam | 1 | 40 |
| Total |
| Weighting of Semester Activities on the Final Grade | 5 | 60 |
| Weighting of End-of-Semester Activities on the Final Grade | 1 | 40 |
| 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 | 2 | 1 | |
| Portfolio | |||
| Homework / Assignments | |||
| Presentation / Jury | |||
| Project | 1 | 16 | |
| Seminar / Workshop | |||
| Oral Exam | |||
| Midterms | 1 | 12 | |
| Final Exams | 1 | 22 | |
| Total | 148 |
| # | 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 | 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 | |||||
| 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
