Production of a wide variety of bakery products: basic yeast-raised quick breads, no-yeast quick breads, rolls, white bread, whole wheat bread, specialty breads, products, and quick bread, Fundamentals of basic cake pastry, and other bakery production.
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Course Learning Outcomes
| Learning Outcomes | Program Learning Outcomes | Teaching Methods | Assessment Methods |
| Read and understand the recipe. | 3,5,7,12,16 | 1,2,3,4 | A,B,C |
| Choose the correct ingredient, correct tools and utensils according to the recipe, measure and use. | 3,5,7,12,16 | 1,2,3,4 | A,B,C |
| Work according to the time allowed for phases of preparation cooking. | 3,5,7,12,16 | 1,2,3,4 | A,B,C |
| Copy all the necessary information in the laboratory book. | 3,5,7,12,16 | 1,2,3,4 | A,B,C |
| choose the correct cooking method according to the ingredient. | 3,5,7,12,16 | 1,2,3,4 | A,B,C |
Course Flow
| COURSE CONTENT | ||
| Week | Topics | Study Materials |
| 1 |
Introduction to Baking
-Basic Baking Principles
-Pizza “Margherita” -Sourdough preparation |
|
| 2 |
Understanding Yeast Doughs & Artisan Breads
-Sourdough bread : Traditional “Baguette”
Lean Yeast Doughs -Focaccia Genovese. |
|
| 3 |
Rich Yeast Dough
-Savarin -Crème Chantilly -Butter Cream
Meringue -Italian -French -Swiss |
|
| 4 |
Rich Yeast Dough
-Brioche -Cinnamon roll. |
|
| 5 |
Traditional Turkish Pastries
‘’Açma’’ & ‘’Poğça’’ & ‘’Simit’’ |
|
| 6 |
Yeast Doughs
-Laminated Dough -Tarte Tatin -Croissant (Stage-1) |
|
| 7 |
Rich Yeast Doughs
Laminated yeast doughs -Croissant & Pain au Chocolate
Baked Custard -Crème Caramel |
|
| 8 | MID TERM | |
| 9 |
Doughnut
Basic Syrups, Creams, and Sauces - Crème Anglaise - Bavaria Cream Demonstration Chocolate and Vanilla Ice cream |
|
| 10 |
Cake Mixing and Baking
-Genoise Basic Syrups, Creams, and Sauces -Basic Syrup -Pastry Cream Mousseline -Mousse au Chocolat
-Banana or Strawberry Swiss Roll Cake |
|
| 11 |
Specialty Cakes, Gâteaux, and Torten
-Tiramisu Cake Mixing and Baking -Pound cake |
|
| 12 |
Tarts
-Tarte Alsacienne -Tarte Amandine |
|
| 13 |
Choux Paste and Choux Paste Products
-Éclair Filling: Bitter Chocolate Ganache / Topping: Bitter Chocolate
Filling: Vanilla Pastry Cream / Topping: Fondant
Filling: coffee Flavored Pastry Cream / Topping: Caramel
-Profiteroles vanilla Pastry Cream and Chocolate Sauce
Creams, and Sauces -Chocolate Ganache -Vanilla Pastry Cream |
|
| 14 |
Cookies
-Creaming chocolate Chip Cookies -Sponge Method double Chocolate Macadamia Cookies -Sanding Method rich Short Bread |
|
Recommended Sources
| RECOMMENDED SOURCES | |
| Textbook | The Professional Chef (the culinary institute of America) 8 th edition (isbn 0-7645-5734-3) |
| Additional Resources | Practical cookery (Victor Ceserani and Ronald Kinton) 7 th edition (isbn 0-340-53907-0) |
Material Sharing
| MATERIAL SHARING | |
| Documents | |
| Assignments | |
| Exams | |
Assessment
| ASSESSMENT | ||
| IN-TERM STUDIES | NUMBER | PERCENTAGE |
| Mid-terms | 1 | 65 |
| Quizzes | ||
| Practice ,teamwork, project | 20 | |
| Assignment ,attendance | 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 approach 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. | |||||
| 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. | X | ||||
| 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 know 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 | 6 | 84 |
| Hours for off-the-classroom study (Pre-study, practice) | 14 | 4 | 56 |
| Mid-terms | 1 | 6 | 6 |
| Assignemnts | 1 | 28 | 28 |
| Final examination | 1 | 6 | 6 |
| Total Work Load | 180 | ||
| Total Work Load / 30 (hours) | 6 | ||
| ECTS Credit of the Course | 6 | ||