Course Language:
İngilizce
Course Objectives:
This course gives the student the opportunity to expand on the baking and pastry skills and fundamentals learned in the previous course.
Course Content:
Theory and demonstrations on advanced techniques will be introduced.
Advanced cream variations, temperatures in sugar cooking, and chocolate tempering will be included. Tools and equipment, needed in the pastry production area will be viewed.
Multi step entremets in the form of torte, gateau, cheesecake, macaroons will be produced.
Vertical Tabs
Course Learning Outcomes
| Learning Outcomes | Program Learning Outcomes | Teaching Methods | Assessment Methods |
| Application of basic baking to product advanced pastries | 3,5,7,16 | 1,2,4 | A,B,C |
| Application and creation of a recipe | 3,5,7,16 | 1,2,4 | A,B,C |
| Creation of a recipe | 3,5,7,16 | 1,2,3,4 | A,B,C |
| Cake decoration techniques | 3,5,7,16 | 1,2,3,4 | A,B,C |
| Copy all the necessary information in the laboratory book | 3,5,7,16 | 1,2,4 | A,B,C |
| Cake portioning and serving | 3,5,7,16 | 1,2,4 | A,B,C |
Course Flow
| COURSE CONTENT | ||
| Week | Topics | Study materials & techniques |
| 1 | Macarons | Cookies, pipping techniques |
| 2 |
Banana loaf cake and almond financier
|
Special Pastries |
| 3 | Paris Brest Pralin & Pistache | Choux petit fours and choux pastries |
| 4 | Apricot and pistachio |
Opera / Assembling and decorating layer cakes |
| 5 | Passion fruit and kumquat cloud cake | Assembling and decorating tropical fruit based mousse cakes |
| 6 | White chocolate raspberry heaven mousse cake with sable breton |
Tarts & Special Pastries – Assembling and decorating chocolate mousse cakes & air brush technique |
| 7 | Parisian Flan & Lemon Meringue Tarte |
Custard Cakes & Tarts |
| 8 | Midterm |
|
| 9 | Pistachio Financier & Pistachio Glacage with creme diplomat |
Special Pastries & Chocolate Glaze techniques using cocoa butter and dried nuts |
| 10 | Fudge Brownie sticks | Special Pastries & Chocolate Glaze techniques using cocoa butter and dried nuts |
| 11 |
Charlotte Framboise
|
Cake Mixing, Folding, Pipping and Baking |
| 12 | Croquant cake | Icing & Mirror glazing techniques with cold frosting, Assembling & Decorating frozen cakes |
| 13 | Oven baked cheesecake | Pate Sables & Custard Cakes |
| 14 | Red duo Croissant | Laminated doughs and rich yeast doughs / Special Pastries |
Recommended Sources
| RECOMMENDED SOURCES | |
| Textbook |
The Fundamental Techniques of Classic Pastry Arts The French Culinary Institute Judith Choate The Pastry Chefs of The French Culinary Institute Published in 2009 by Stewart, Tabori & Chang
Greweling, P. P. (2013). Chocolates & Confections (2nd ed.). New Jersey: John Wiley & Sons,, Hoboken.
|
| Additional Resources | |
Material Sharing
| MATERIAL SHARING | |
| Documents | |
| Assignments | |
| Exams | |
Assessment
| IN-TERM STUDIES | NUMBER | PERCENTAGE |
| Mid-terms | 1 | 65 |
| Quizzes | ||
| Practicae,teamwok, attitude | 20 | |
| Assignment ,attitude | 15 | |
| Total | 100 | |
| CONTRIBUTION OF FINAL EXAMINATION TO OVERALL GRADE | 40 | |
| CONTRIBUTION OF IN-TERM STUDIES TO OVERALL GRADE | 60 | |
| Total | 100 |
Course’s Contribution to Program
| COURSE'S CONTRIBUTION TO PROGRAM | |||||||||||
| No | Program Learning Outcomes | Contribution | |||||||||
| 1 | 2 | 3 | 4 | 5 | |||||||
| 1 | Students study food in the context of food history, geography, culture and nutritional sciences. | ||||||||||
| 2 | Students approache food and cooking as an art process and they are competent in the topics of design and visual presentation of food. | ||||||||||
| 3 | Students have comprehensive information about food related concepts, techniques, and new product information.They have the ability to conduct research and develop ideas on these issues. | X | |||||||||
| 4 | Students have knowledge about the basic principles of nutrition and food science, and they apply their knowledge in the field of gastronomy. | ||||||||||
| 5 | Students know and apply the international standards of food hygiene and safety. | X | |||||||||
| 6 | Students know all the processes related to the production of food and beverage, from the production stage to the stage of presentation. They can understand food production systems and the new approaches in this field. They have an in-depth understanding of the subject and they can identify and solve problems that may arise at this stage. They can design the physical environment, and has an understanding of the materials and technologies related to the fild of gastronomy. They can take part in development of innovations in this context. | ||||||||||
| 7 | Students gain knowledge about national and international cuisines. In this context, they know basic cooking techniques,they implement and develop them. | X | |||||||||
| 8 | They know the historical, geographical and cultural background of alcoholic and non-alcoholic beverages and they know the stages of production. They can use these information in menu planning, food production, etc. | ||||||||||
| 9 | Students can develop a new food product, standardize it and execute the registration process in a scientific context. | ||||||||||
| 10 | Students know the the national and international regulations, professional standards and professional ethics around food and they apply them. | ||||||||||
| 11 | Students know the basic concepts, theories and principles about business, economics and marketing, and they apply them. Accordance with the principles of menu planning, they can make food and beverage cost analysis, controlling and pricing, and develops a variety of menus. They can effectively manage the operations of food related businesses by applying management theories, and staff recruitment and evaluation processes. | ||||||||||
| 12 | They can engage in independent studies and team work. They can communicate effectively through verbal and in written communication, and they develop good presentation skills. | ||||||||||
| 13 | Students understand the effects of food on human health and society, and in this context they follow the press and media organizations and contribute to them. | ||||||||||
| 14 | Students understand and manage food-related events. | ||||||||||
| 15 | They know world food trade, globalization, patterns of production and consumption. They knows the importance of the food policies for the country's economy. | ||||||||||
| 16 | Students know how to bake and prepare cakes and other pastries, breads, sponge and dough pastry bases, creamy sauces, fruit sauces, jellies, hot and cold desserts, ice creams and sorbets, sugar works, decorations, decoration and presentation. They are competent in making chocolate. | X | |||||||||
| 17 | Students have theoretical and practical knowledge about the production techniques of vegetables and fresh herbs used in kitchen practices and food production. | ||||||||||
ECTS
| ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION | |||
| Activities | Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Course Duration (Including the exam week: 16x Total course hours) | 14 | 3 | 42 |
| Hours for off-the-classroom study (Pre-study, practice) | 14 | 6 | 84 |
| Mid-terms | 1 | 3 | 3 |
| Ödev | 1 | 18 | 18 |
| Final examination | 1 | 3 | 3 |
| Total Work Load | 150 | ||
| Total Work Load / 30 (hours) | 5 | ||
| ECTS Credit of the Course | 6 | ||
None