Gastronomy and Culinary Arts Preview
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code:

GMS108

Course Name:

Classic Pastry Techniques and Skills

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Compulsory Courses

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator:

Dr. Öğr. Üy. ÇAĞLA ÖZER

Course Lecturer(s):

Dr. Öğr. Üy. FAZİLET MIDIK
Öğr. Gör. ESER ATAY

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, equipment’s used in pastry, materials used in pastry production and selection of those materials, 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.
1) Knows the general rules of pastry, defines the definition of the materials used and the areas they apply.
2) Identifies merinque, learns production techniques, and applies various types, recognizes presentation and servies techniques of plate and applies it.
2) Defines meringues, learns production techniques and applies different varieties, knows and applies plate serving techniques.
3) 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.
3) By learning different creams, sauces and syrups, they can produce light and nutritious desserts and gain the ability to apply different flavors. Knows and applies simple decoration techniques, plate serving techniques.
4) Explains production techniques and areas uf usage of tarts,pies and cakes and recognizes and applies preparing and baking properties suitable for each product.
4) Explains the production techniques and usage areas of tart, pie and cake varieties, and knows and applies the preparation and cooking features according to the type of product.
5) Comprehends basic specificstions of sweetie desserts and applies by learning types of desserts.
5) Understands the basic features of sugary desserts and learns and applies their varieties.
6) Comprehends basic specificstions of milk desserts and applies by learning types of desserts.
6) Comprehends the basic features of milk desserts and applies their varieties by learning.

Course Flow Plan

Week	Subject	Related Preparation
1)	General principles and specifications of Pastry, Equipments used in Pastry production,
2)	Piping bag using
3)	Basic doughs: Choux pastry
4)	Cookies: Drop cookie, rolled and cut cookie, twiced baked cookie, piped cookie
5)	Petit fours: madeleines, almond tuiles, chocolate truffle
6)	Batter based dessert: crepe suzzette, pancake, fritter
7)	Muffin and cupcake
8)	Midterm
9)	Cheesecake
10)	Tiramisu
11)	Yeast dough dessert: doughnut, brioche
12)	Custard, cream ve puddingler
13)	Sponge cake
14)	Basic cake decoration

Sources

Course Notes / Textbooks:

Çeşitli kitaplardan derlenmiş ders notları kullanılacaktır.

References:

Friberg B. (2002). The Professional Pastry Chef: Fundamentals of Baking and Pastry, John Wiley & Sons, New Jersey,ABD
The Culinary Institue of America (2015). Baking and Pastry: Mastering the Art and Craft, Wiley, New Jersey, ABD
Le Cordon Bleu (2018). Le Cordon Bleu’s PAstry School, Grub Street Publishing, London, UK
Urraca P., Coulier C., Guerard M. (2017). Patisserie: A Step-by-Step Guide to Creating Exquisite French Pastry, Editions du Chene, France
Curley W. & Curley S. (2014). Patisserie: A Masterclass in Classic and Contemporary Patisserie, Jacqui Small, UK

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	1	2	2	3	3	4	4	5	5	6	6
Program Outcomes
1) Define and explain the general concepts related to gastronomy and culinary arts.
2) Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.
3) Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.
4) To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.
5) To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.
6) Dominates the terminology of food and beverage.
7) Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.
8) Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.
9) Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.
10) Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.
11) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
12) Follow current developments in the field and profession.
13) Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.
14) Uses computer software and information technologies at the basic level of at least European computer use license required by the field.
15) Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.
16) Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.
17) Prepares meals of Turkish and different country cuisines.
18) 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.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Average	3 Highest

	Program Outcomes	Level of Contribution
1)	Define and explain the general concepts related to gastronomy and culinary arts.	2
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	3
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	2
4)	To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field.	3
5)	To be able to use advanced theoretical and practical knowledge acquired in the field, to be able to interpret and evaluate data using advanced knowledge and skills, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence.	3
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	2
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	3
9)	Takes responsibility as an individual or a team member in the execution of unforeseen and complex activities encountered in the field related applications.	3
10)	Takes risk and responsibility for the realization of information, ideas, applications or technologies that bring innovation to the field.	3
11)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	3
12)	Follow current developments in the field and profession.	3
13)	Shares ideas and solutions to problems related to the field by supporting them with qualitative and quantitative data with experts and non-experts.	2
14)	Uses computer software and information technologies at the basic level of at least European computer use license required by the field.	3
15)	Follow the developments in the field and communicate with the colleagues by using a foreign language (English) at least at the European Language Portfolio B1 General Level.	3
16)	Comply with social, scientific, cultural and ethical values in the stages of collecting, interpreting, applying and announcing the data related to the field.	3
17)	Prepares meals of Turkish and different country cuisines.	2
18)	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

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Application	1	% 40
Midterms	1	% 20
Final	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 60
PERCENTAGE OF FINAL WORK		% 40
total		% 100

Workload and ECTS Credit Calculation

Activities	Number of Activities	Workload
Course Hours	16	16
Application	16	64
Study Hours Out of Class	16	32
Midterms	4	8
Final	8	8
Total Workload		128