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:

GMS204

Course Name:

Advance Pastry 1

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

GMS108 - Klasik Pastaclık Teknik ve Becerileri

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):

Franck BRUWIER

Course Assistants:

Course Objective and Content

Course Objectives:	It is aimed to gain advanced pastry techniques to these students.
Course Content:	General rules and features of pastry, sponge cake, pastry cream and its derivatives, chantilly cream application steps, preparing ganache, souffle, mousse, classic tarts, mereng varieties applications, petit fours, miniardies, chocolate melting, tempering, puff pastry applications, classic and basic French pastry applications.

Learning Outcomes

The students who have succeeded in this course;
1) Mastery of the general rules of pastry
2) Gaining the skill of using complementary pastry products.
3) Ability to shape cakes
4) Presentation techniques in pastry
5) The use of cream types applied in pastry
6) Gaining basic pastry skills

Course Flow Plan

Week	Subject	Related Preparation
1)	Classic Advanced Pastry Techniques	Lecture notes
2)	Savarins	Lecture notes
3)	Miniardies
3)	Miniardies	Lecture notes
4)	Souffles	Lecture notes
5)	Petit Fours
6)	Tarts-I
7)	Tarts-II
8)	MIDTERM EXAM
9)	Classical Advanced Pastry Techniques-II
10)	Classical Advanced Pastry Techniques-III
11)	Classical Advanced Pastry Techniques-IV
12)	Puff Pastry-I
13)	Mousse
15)	Final

Sources

Course Notes / Textbooks:	Ders notları
References:	Chlebana, R.A. (2017). The Advanced Art of Baking and Pastry. John Wiley & Sons. Friberg, B. (2003). The Advanced Professional Pastry Chef: Advanced Baking and Pastry Techniques. John Wiley & Sons. New Jersey, ABD. Suas, M. (2008). Advanced Bread and Pastry. Delmar. The Culinary Institute of America (CIA). Baking and Pastry: Mastering the Art and Craft. Wiley. New Jersey, ABD

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3	4	5	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.	3
2)	Defines and explains the internal and external environment relations that are affected by the food and beverage businesses.	2
3)	Have information about regulations, professional standards and practices in Gastronomy and Culinary Arts field.	3
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.	2
6)	Dominates the terminology of food and beverage.	3
7)	Organize all kinds of organizations in the field of Gastronomy and Culinary Arts.	3
8)	Analyze and apply the facts about food and beverage by using the basic concepts and theories related to the department.	2
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.	2
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.	2

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	Preparation for the Activity	Spent for the Activity Itself	Completing the Activity Requirements	Workload
Application	1	40			40
Midterms	1	20			20
Final	1	40			40
Total Workload					100