Culinary Arts | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | ASC105 | ||||
Course Name: | Pastry and Baking | ||||
Semester: | Fall | ||||
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 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, |
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. |
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 |
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 Learning Outcomes | 1 |
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3 |
4 |
5 |
6 |
7 |
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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. |
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 |