Culinary Arts Preview
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

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:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. 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
1) Define / explain general concepts in culinary profession.	3	3	1	1	1	1	1
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.	1	1	1
3) Have knowledge about regulations, professional standards and practices in the field of culinary.	1	1	1		2	1	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	3	3	3	3
5) Dominates the terminology of food and beverage.	2	1	1	1	1	1	1
6) Organize all kinds of organizations in the field of culinary.	1	1	1	1	1	1	1
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.				3	3	3	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.
9) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.				2	2	2	2
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.				3	3	3	3
11) Follow current developments in the field and profession.			3	3	3	3	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.

Course - Learning Outcome Relationship

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

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