Course Introduction and Application Information

Course Code:

ASC105

Course Name:

Pastry and Baking

Semester:

Fall

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Array

TR-NQF-HE:Array. Master`s Degree

QF-EHEA:Array

EQF-LLL:Array. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Öğr. Gör. MERYEM MERVE BEYKOZ

Course Lecturer(s):

Lecturer Mehmet Sarıçiçek

Course Assistants:

Course Objective and Content

Course Objectives:	It aimed of having student got competencies to prepare a variety of Pastry by learning basic techniques of dough preparing and also aimed of improving their abilities by learning a diversity of dessert types.
Course Content:	General principles and specifications of Pastry, Equipments used in Pastry production, Materials used in Pastry production and selection of those materials, Selection of bread and applications, Desserts with Meringue, Creams, sauces and syrups, Desserts presented in a plate, Types of cakes, Tarts and pies,

Learning Outcomes

The students who have succeeded in this course;
1) Recognizes general terms and principles of Pastry and identifies materials used and area of usage of these materials.
2) Comprehends basic specificstions of Bread and applies by learning types of bread.
3) Identifies merinque, learns production techniques, and applies various types, recognizes presentation and servies techniques of plate and applies it.
4) Able to produce Entremets by learning various types of creams,sauces and syrups., gets competencies to apply various tastes. Recognizes simple decoration techniques, presentation and servies techniques of plate and applies it.
5) Explains production techniques and areas uf usage of tarts,pies and cakes and recognizes and applies preparing and baking properties suitable for each product.
6) Comprehends basic specificstions of sweetie desserts and applies by learning types of desserts.
7) Comprehends basic specificstions of milk desserts and applies by learning types of desserts.

Course Flow Plan

Week	Subject	Related Preparation
2)	Materials used in Pastry production and selection of those materials
3)	Bread; bagels, foccacia, bagel, pretzel
4)	Bread; İtalian ciabatta, baget, mediterranean bread
5)	Poğaça, açma, pide
6)	Tarts and pies; chocolate tart, mushroom quiche
7)	Banana roll cake, germany cake, mereng
8)	Midterm
9)	Cheesecakes; oranges, saint sebastian, new york,
10)	Creme brulee, poached pear, sabayon sauce
11)	Şekerpare, şambali, kalburabastı
12)	Keşkül, kazandibi
13)	Christmas cake
14)	Tiramisu

Sources

Course Notes / Textbooks:	Çeşitli kitaplardan derlenmiş ders notları kullanılacaktır.
References:	The Professional Pastry Chef: Fundamentals of Baking and Pastry – 12 Kasım 2002 The Pastry Chef′s Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	6	7
Program Outcomes

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

Program Outcomes

Level of Contribution

Assessment & Grading

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

Workload and ECTS Credit Calculation

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