ISTINYE UNIVERSITY BİLGİ PAKETİ / DERS KATALOĞU
| Gastronomy And Culinary Arts (English) | |||||
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
Course Introduction and Application Information
| Course Code: | GCA106 | ||||
| Course Name: | Classical Pastry Techniques and Skills | ||||
| Semester: | Spring | ||||
| Course Credits: |
|
||||
| Language of instruction: | English | ||||
| Course Condition: | |||||
| Does the Course Require Work Experience?: | No | ||||
| Type of course: | Compulsory Courses | ||||
| Course Level: |
|
||||
| Mode of Delivery: | Face to face | ||||
| Course Coordinator: | Öğr. Gör. FRANCK GERARD BRUWIER | ||||
| Course Lecturer(s): |
Dr. Öğr. Üy. FAZİLET MIDIK |
||||
| 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) Learns classical pastry techniques. |
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 | |
| 4) | Petit fours: madeleines, almond tuiles, chocolate truffle | |
| 6) | Batter based dessert: crepe suzzette, pancake, fritter | |
| 7) | Muffin and cupcakes | |
| 8) | Midterm | |
| 9) | Cheesecake | |
| 10) | Tiramisu | |
| 11) | Yeast dough dessert: doughnut, brioche | |
| 12) | Custard, cream ve puddings | |
| 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 |
||||
|---|---|---|---|---|---|
| Program Outcomes | |||||
| 1) - To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | |||||
| 2) - 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 acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | |||||
| 3) - To be able to carry out an advanced level study related to the field independently. - To be able to take responsibility individually and as a team member to solve complex and unforeseen problems encountered in applications related to the field. - To be able to plan and manage activities for the development of employees under his/her responsibility within the framework of a project. | |||||
| 4) - To be able to evaluate the advanced knowledge and skills acquired in the field with a critical approach, - To be able to determine their learning needs and to be able to direct their learning. -To be able to develop a positive attitude towards lifelong learning. | |||||
| 5) - Alanı ile ilgili konularda ilgili kişi ve kurumları bilgilendirebilme; düşüncelerini ve sorunlara ilişkin çözüm önerilerini yazılı ve sözlü olarak aktarabilme. - Alanı ile ilgili konularda düşüncelerini ve sorunlara ilişkin çözüm önerilerini nicel ve nitel verilerle destekleyerek uzman olan ve olmayan kişilerle paylaşabilme. -Toplumsal sorumluluk bilinci ile yaşadığı sosyal çevre için proje ve etkinlikler düzenleyebilme ve bunları uygulayabilme. - Bir yabancı dili en az Avrupa Dil Portföyü B1 Genel Düzeyi'nde kullanarak alanındaki bilgileri izleyebilme ve meslektaşları ile iletişim kurabilme. - Alanının gerektirdiği en az Avrupa Bilgisayar Kullanma Lisansı İleri Düzeyinde bilgisayar yazılımı ile birlikte bilişim ve iletişim teknolojilerini kullanabilme. | |||||
Course - Learning Outcome Relationship
| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Program Outcomes | Level of Contribution | |
| 1) | - To have advanced theoretical and practical knowledge supported by textbooks, application tools and other resources containing current information in the field. | 2 |
| 2) | - 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 acquired in the field, to be able to identify and analyse problems, to be able to develop solutions based on research and evidence. | 2 |
| 3) | - To be able to carry out an advanced level study related to the field independently. - To be able to take responsibility individually and as a team member to solve complex and unforeseen problems encountered in applications related to the field. - To be able to plan and manage activities for the development of employees under his/her responsibility within the framework of a project. | 2 |
| 4) | - To be able to evaluate the advanced knowledge and skills acquired in the field with a critical approach, - To be able to determine their learning needs and to be able to direct their learning. -To be able to develop a positive attitude towards lifelong learning. | 3 |
| 5) | - Alanı ile ilgili konularda ilgili kişi ve kurumları bilgilendirebilme; düşüncelerini ve sorunlara ilişkin çözüm önerilerini yazılı ve sözlü olarak aktarabilme. - Alanı ile ilgili konularda düşüncelerini ve sorunlara ilişkin çözüm önerilerini nicel ve nitel verilerle destekleyerek uzman olan ve olmayan kişilerle paylaşabilme. -Toplumsal sorumluluk bilinci ile yaşadığı sosyal çevre için proje ve etkinlikler düzenleyebilme ve bunları uygulayabilme. - Bir yabancı dili en az Avrupa Dil Portföyü B1 Genel Düzeyi'nde kullanarak alanındaki bilgileri izleyebilme ve meslektaşları ile iletişim kurabilme. - Alanının gerektirdiği en az Avrupa Bilgisayar Kullanma Lisansı İleri Düzeyinde bilgisayar yazılımı ile birlikte bilişim ve iletişim teknolojilerini kullanabilme. | 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 | 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 | ||||||