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

Course Introduction and Application Information

Course Code:

ASC009

Course Name:

Advanced Bakery and Bakery

Semester:

Spring

Course Credits:

ECTS

Language of instruction:

Turkish

Course Condition:

Does the Course Require Work Experience?:

Type of course:

Departmental Elective

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 Merve Burcu Akbulut

Course Assistants:

Course Objective and Content

Course Objectives:	The aim of this course is for students to learn the art of bread, dessert and pastry at an advanced level.
Course Content:	Basic bakery knowledge, bakery terminology, correct equipment use, formula translations, functions of ingredients, correct flour use, different yeast types, Turkish and world cuisine bread types and bakery products

Learning Outcomes

The students who have succeeded in this course;
1) Learn advanced cake preparation techniques
2) Learn advanced dessert preparation techniques
3) Understanding artisanal bread making techniques

Course Flow Plan

Week	Subject	Related Preparation
1)	Modern Cake Making Techniques
2)	Frying Doughs
3)	Merengues and Macarons
4)	Tarts and Pies
5)	Leavened Doughs
6)	Production and Processing Techniques of Laminated (Laminated) Doughs
7)	Production and Processing Techniques of Bulk Doughs
8)	Midterm
9)	Chocolates and Processing Techniques
10)	Sugar Dough and Decoration
11)	French Desserts
12)	Artisan breads
13)	Cake Rolling and Decoration
14)	Hot desserts

Sources

Course Notes / Textbooks:	-ÖĞRETİM GÖREVLİSİ TARAFINDAN HAZIRLANAN DERS NOTLARI
References:	“French Patisserie : Master Recipes and Techniques from the Ferrandi School of Culinary Arts” Ecole Ferrandi, 2017. “Modern French Pastry” Cheryl Wakerhauser, 2017.

Course - Program Learning Outcome Relationship

Course Learning Outcomes	1	2	3
Program Outcomes
1) Define / explain general concepts in culinary profession.
2) Define and explain the internal and external environment relations in which food and beverage businesses are affected.
3) Have knowledge about regulations, professional standards and practices in the field of culinary.
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.
5) Dominates the terminology of food and beverage.
6) Organize all kinds of organizations in the field of culinary.
7) Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.
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.
10) Evaluates the advanced knowledge and skills acquired in the field with a critical approach.
11) Follow current developments in the field and profession.
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.
3)	Have knowledge about regulations, professional standards and practices in the field of culinary.	3
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.	1
7)	Analyzes and applies the facts about eating and drinking by using the basic concepts and theories of the culinary profession.	2
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.
10)	Evaluates the advanced knowledge and skills acquired in the field with a critical approach.	2
11)	Follow current developments in the field and profession.
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.

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Presentation	10	% 40
Midterms	1	% 20
Final Pratik	1	% 40
total		% 100
PERCENTAGE OF SEMESTER WORK		% 100
PERCENTAGE OF FINAL WORK		%
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
Presentations / Seminar	20	1			20
Midterms	4	1			4
Final	6	1			6
Total Workload					100