Confectionery Design

Course Code:

CULA 351

Course Type:

Area Elective

P:

2

Lab:

0

Credits:

3

ECTS:

6

Prerequisite Courses:

Introduction to Pastry and Baking: Kitchen Practice - II

Course Language:

İngilizce

Course Objectives:

Cooking and melting of sugar, application of crystallization structure of different sugars and their usage stages, learning to form sugar molds with baked sugar and filling these molds with various filling materials, understanding the stages of sugar, application of these techniques and methods in making classical and traditional Turkish desserts. Use and decoration of sugar in desserts. Understanding confectionery.

Course Content:

Sugar production; fundamentals, shaping, molding and storage. Working degrees and usage areas of sugar.

Vertical Tabs

Course Learning Outcomes

Learning Outcomes	Program Learning Outcomes	Teaching Methods	Assessment Methods
To understand the basics of Sugar Confectionery.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
To understand the crystallization of sugar and their uses	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
To understand the melting and cooking techniques of sugar.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
To identify specific local ingredients and know where to source them.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
To set up balanced traditional menus without the help of a senior.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
To calculate the cost of each recipe.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
Find creative and contemporary ways of presenting sugar.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
Know about cost control.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C
Find appropriate way to use ingredients.	2, 5, 7, 12, 16	1, 2, 3, 4	A,B,C

Course Flow

COURSE CONTENT
Week	Topics	Study Materials
1	Changes occurring in sugar syrup during cooking	Cooking as a Chemical Reaction: Culinary Science with Experiments by Sibel Özilgen
2	Soft Ball Stage, Marzipan Fruits	Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p: 265 – 268 - 280
3	Soft Ball Stage, Starch molding techniques	Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:265 – 268 – 280
4	Firm Ball Stage, Turkish Delight	The Fundamental Techniques of Classic Pastry Arts, The French Culinary Institute. P: 292
5	Firm Ball Stage, Cotton candy & Floss helva	Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:292 Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013) p:257
6	Hard Ball Stage, Turkish nougats	Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:292 Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013) p:257
7	Hard Ball Stage, Turkish Cezerye, Cevizli Sucuk, Pestil	The Fundamental Techniques of Classic Pastry Arts, The French Culinary Institute. P: 490 - 491 Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013) p:257
8	Hard Ball Stage, Mesir Macunu	The Fundamental Techniques of Classic Pastry Arts, The French Culinary Institute. P: 490 - 491 Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013) p:257
9	MIDTERM
10	Brown Liquid Stage, Toffees, Caramels, Spun Sugar, Tuiles	Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:212 - 217
11	Soft Crack Stage, Apple candy, citrus & orange confit	Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:292
12	Soft Crack Stage, Isomalt / Spherification & Coral reef techniques	Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:289 - 291
13	Hard Crack Stage, Akide & Lollipop	Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:200 Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013) p:684
14	Hard Crack Stage, Sugar modelling	Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA) p:200 Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013) p:684

Recommended Sources

RECOMMENDED SOURCES

Textbook

Confectioner by Peter P. Greweling, The Culinary Institute of America (CIA)

Ozilgen S, 2014, Cooking as a Chemical Reaction. CRC Press. Taylor and Francis, USA.

The Fundamental Techniques of Classic Pastry Arts, The French Culinary Institute.

Professional Baking 6th ed. [with many recipes] - W. Gisslen (Wiley, 2013)

Additional Resources

Handouts

Material Sharing

MATERIAL SHARING
Documents
Assignments
Exams

Assessment

ASSESSMENT
IN-TERM STUDIES	NUMBER	PERCENTAGE
Mid-terms	1	60
Practice, teamwork, attitude	1	20
Assignment ,attitude	1	20
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
No	Program Learning Outcomes	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.			X
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 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	14	4	56
Hours for off-the-classroom study (Pre-study, practice)	14	5	60
Mid-terms	1	3	3
Assignment	2	14	28
Final examination	1	3	3
Total Work Load			150
Total Work Load / 30 (hours)			5
ECTS Credit of the Course			6

None

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