| Culinary Arts | |||||
| Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 | ||
| Course Code: | ASC104 | ||||
| Course Name: | Advance Pastry | ||||
| Semester: | Spring | ||||
| Course Credits: |
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| Language of instruction: | Turkish | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
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| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. MERVE BURCU AKBULUT | ||||
| Course Lecturer(s): | Lecturer Mehmet Sarıçiçek | ||||
| Course Assistants: |
| Course Objectives: | It is aimed to gain advanced pastry techniques to these students. |
| Course Content: | General Rules and Properties of Paving, Nutritive value, Sponge Cake, Pastry Cream, Cream Shot Application Levels, Ganage Preparation and Chocolate Cake Application, Fruit Cake Pastry Applications, Sugar Dough, Production, Modeling and Coating Techniques and Applications, Cup Cake Applications Covered with Sugar Dough, Chocolate Melting, Dipping; Filled, Truffle Chocolate Applications, Chocolate Decorations, Decorating Techniques Applications |
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The students who have succeeded in this course;
1) Know the general rules of pastry 2) Gain the ability to use pastry complementary products 3) Gain the ability to shape cakes 4) Gain the skill of decorating in pastry. |
| Week | Subject | Related Preparation |
| 1) | General rules and characteristics of pastry, nutritional value | |
| 2) | Sponge Cake, Confectioner Cream, Whipped Cream Application Steps | |
| 3) | Application Steps of Whipped Cream | |
| 4) | Ganaj Preparation | |
| 5) | Chocolate Cake Application | |
| 6) | Making Sugar Dough | |
| 7) | Making Sugar Dough | |
| 8) | Midterm | |
| 9) | Modeling and Coating Techniques and Applications | |
| 10) | Sugar Cake Coated Cup Cake Applications | |
| 11) | Chocolate Melting, Dumping | |
| 12) | Game tipper; Filled, Truffle Chocolate Applications | |
| 13) | Chocolate Decorations | |
| 14) | Decoration Techniques Applications |
| Course Notes / Textbooks: | Farklı kaynaklardan derlenmiş notlar kullanılacaktır |
| References: | The Professional Pastry Chef: Fundamentals of Baking and Pastry Ciltli Kapak – 12 Kasım 2002 |
| Course Learning Outcomes | 1 |
2 |
3 |
4 |
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| Program Outcomes | |||||||||||||||
| 1) Define / explain general concepts in culinary profession. | 3 | ||||||||||||||
| 2) Define and explain the internal and external environment relations in which food and beverage businesses are affected. | 1 | ||||||||||||||
| 3) Have knowledge about regulations, professional standards and practices in the field of culinary. | 2 | ||||||||||||||
| 4) Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | 3 | 3 | 3 | ||||||||||||
| 5) Dominates the terminology of food and beverage. | 3 | ||||||||||||||
| 6) Organize all kinds of organizations in the field of culinary. | 2 | ||||||||||||||
| 7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | 3 | ||||||||||||||
| 8) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 2 | 3 | |||||||||||||
| 9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 3 | ||||||||||||||
| 10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | |||||||||||||||
| 11) Follow current developments in the field and profession. | 3 | ||||||||||||||
| 12) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | |||||||||||||||
| 13) Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |||||||||||||||
| 14) Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |||||||||||||||
| 15) Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | |||||||||||||||
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | Define / explain general concepts in culinary profession. | 3 |
| 2) | Define and explain the internal and external environment relations in which food and beverage businesses are affected. | 1 |
| 3) | Have knowledge about regulations, professional standards and practices in the field of culinary. | 2 |
| 4) | Have knowledge and methods on various subjects such as menu planning, cooking methods, world cuisines, regional cuisines and use these knowledge and methods for professional development. | 3 |
| 5) | Dominates the terminology of food and beverage. | 3 |
| 6) | Organize all kinds of organizations in the field of culinary. | 2 |
| 7) | Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession. | 1 |
| 8) | Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications. | 2 |
| 9) | Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field. | 3 |
| 10) | Evaluates the advanced knowledge and skills acquired in the field with a critical approach. | 1 |
| 11) | Follow current developments in the field and profession. | 2 |
| 12) | Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts. | 1 |
| 13) | Uses computer software and information technologies at the basic level of at least European computer use license required by the field. | |
| 14) | Follow the developments in his / her field and communicate with his / her colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level. | |
| 15) | Comply with the social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field. | 1 |
| Semester Requirements | Number of Activities | Level of Contribution |
| Application | 14 | % 30 |
| Midterms | 1 | % 20 |
| Final | 1 | % 50 |
| total | % 100 | |
| PERCENTAGE OF SEMESTER WORK | % 50 | |
| PERCENTAGE OF FINAL WORK | % 50 | |
| total | % 100 | |
| Activities | Number of Activities | Preparation for the Activity | Spent for the Activity Itself | Completing the Activity Requirements | Workload | ||
| Course Hours | 14 | 1 | 14 | ||||
| Application | 56 | 1 | 56 | ||||
| Study Hours Out of Class | 14 | 2 | 28 | ||||
| Midterms | 1 | 14 | 14 | ||||
| Final | 1 | 14 | 14 | ||||
| Total Workload | 126 | ||||||