Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
PASTRY II | GMS3211439 | Spring Semester | 0+4 | 2 | 4 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Hande BAYKAL |
Assistant(s) | |
Aim | It aims to demonstrate the products that will be produced in the advanced stages of the pastry profession and to put them into practice. |
Course Content | This course contains; Explanation of course outcomes and assessment methods, introducing and producing the World classical recipes of Sacher torte and Red Velvet cake,Application of World classical recipes of Black Forest Gateu and Devil’s Food Cake, ,Explanation basic information of Chocolate and Confectionary production, ,Preparation of classical Kings Cake and Religious, ,Preparation of classical Opera and Mont Blanc, ,Preparation of Saint Honore and Moka Cake, ,Preparation of cake and cake decoration, ,Preparation of icing on the cake,Cotton Candy Cloud Cake ,Preparation of Special Cakes, ,Preparation of different Petit Fours,,Explanation and preparation of Fraisier and Baba production, ,Preparation for alternative diets, ,Preparation of plated restaurant desserts, . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Shows the World classical dessert recipies. | 1, 11, 14, 6, 8 | C |
Applies cake production and decoration techniques. | 1, 11, 6, 8 | C, H |
Applies chocolate and confectionery production techniques. | 11, 14, 6, 8 | C |
Shows the prodcution of restaurant plated desserts. | 11, 14, 6, 8 | C |
Shows the production of petit-four for organizations. | 11, 14, 6, 8 | C |
Makes the recipies for alternative diet programs | 1, 11, 14, 6, 8 | C |
Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method, 14: Self Study Method, 6: Experiential Learning, 8: Flipped Classroom Learning |
Assessment Methods: | C: Multiple-Choice Exam, H: Performance Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Explanation of course outcomes and assessment methods, introducing and producing the World classical recipes of Sacher torte and Red Velvet cake | Kitchen rules information |
2 | Application of World classical recipes of Black Forest Gateu and Devil’s Food Cake, | |
3 | Explanation basic information of Chocolate and Confectionary production, | Researching the basic principles of chocolate processing, Researching the stages of sugar syrup. |
4 | Preparation of classical Kings Cake and Religious, | |
5 | Preparation of classical Opera and Mont Blanc, | |
6 | Preparation of Saint Honore and Moka Cake, | |
7 | Preparation of cake and cake decoration, | Conducting preliminary research on cake decorating techniques used today |
8 | Preparation of icing on the cake | |
9 | Cotton Candy Cloud Cake | |
10 | Preparation of Special Cakes, | |
11 | Preparation of different Petit Fours, | |
12 | Explanation and preparation of Fraisier and Baba production, | |
13 | Preparation for alternative diets, | Conducting research on alternative nutrition methods |
14 | Preparation of plated restaurant desserts, | Researching classical and modern approaches in plated desserts |
Resources |
On Baking:A Text Book of Baking and PastryFundamentals 3rd Edition by Sarah Labensky(Author), Priscilla Marte(Author),Eddy Van Damme(Author
Ferrandi French Patisserie, Flammarion, Ferrandi Paris
Encyclopedia of Chocolate Essential Recipes and Techniques, Edited by .frederic Bau, Flammarion
French Pastries and Desserts by Lemotre, Flammarion |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | X |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | X | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | | | | |
4 | Develops creative menus using new technologies and production methods | X | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | | | | |
6 | | X | | | | |
7 | | X | | | | |
8 | Considers cooking as a chemical reaction. | X | | | | |
9 | | X | | | | |
10 | | | | | | |
11 | | X | | | | |
12 | | | | | | |
13 | | X | | | | |
14 | | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
ECTS / Workload Table |
Activities | Number of | Duration(Hour) | Total Workload(Hour) |
Course Hours | 14 | 4 | 56 |
Guided Problem Solving | 0 | 0 | 0 |
Resolution of Homework Problems and Submission as a Report | 0 | 0 | 0 |
Term Project | 0 | 0 | 0 |
Presentation of Project / Seminar | 1 | 5 | 5 |
Quiz | 0 | 0 | 0 |
Midterm Exam | 2 | 4 | 8 |
General Exam | 4 | 2 | 8 |
Performance Task, Maintenance Plan | 14 | 2 | 28 |
Total Workload(Hour) | 105 |
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(105/30) | 4 |
ECTS of the course: 30 hours of work is counted as 1 ECTS credit. |
Detail Informations of the Course
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|
PASTRY II | GMS3211439 | Spring Semester | 0+4 | 2 | 4 |
Prerequisites Courses | |
Recommended Elective Courses | |
Language of Course | Turkish |
Course Level | First Cycle (Bachelor's Degree) |
Course Type | Required |
Course Coordinator | Assist.Prof. Emine OLUM |
Name of Lecturer(s) | Lect. Hande BAYKAL |
Assistant(s) | |
Aim | It aims to demonstrate the products that will be produced in the advanced stages of the pastry profession and to put them into practice. |
Course Content | This course contains; Explanation of course outcomes and assessment methods, introducing and producing the World classical recipes of Sacher torte and Red Velvet cake,Application of World classical recipes of Black Forest Gateu and Devil’s Food Cake, ,Explanation basic information of Chocolate and Confectionary production, ,Preparation of classical Kings Cake and Religious, ,Preparation of classical Opera and Mont Blanc, ,Preparation of Saint Honore and Moka Cake, ,Preparation of cake and cake decoration, ,Preparation of icing on the cake,Cotton Candy Cloud Cake ,Preparation of Special Cakes, ,Preparation of different Petit Fours,,Explanation and preparation of Fraisier and Baba production, ,Preparation for alternative diets, ,Preparation of plated restaurant desserts, . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Shows the World classical dessert recipies. | 1, 11, 14, 6, 8 | C |
Applies cake production and decoration techniques. | 1, 11, 6, 8 | C, H |
Applies chocolate and confectionery production techniques. | 11, 14, 6, 8 | C |
Shows the prodcution of restaurant plated desserts. | 11, 14, 6, 8 | C |
Shows the production of petit-four for organizations. | 11, 14, 6, 8 | C |
Makes the recipies for alternative diet programs | 1, 11, 14, 6, 8 | C |
Teaching Methods: | 1: Mastery Learning, 11: Demonstration Method, 14: Self Study Method, 6: Experiential Learning, 8: Flipped Classroom Learning |
Assessment Methods: | C: Multiple-Choice Exam, H: Performance Task |
Course Outline
Order | Subjects | Preliminary Work |
---|
1 | Explanation of course outcomes and assessment methods, introducing and producing the World classical recipes of Sacher torte and Red Velvet cake | Kitchen rules information |
2 | Application of World classical recipes of Black Forest Gateu and Devil’s Food Cake, | |
3 | Explanation basic information of Chocolate and Confectionary production, | Researching the basic principles of chocolate processing, Researching the stages of sugar syrup. |
4 | Preparation of classical Kings Cake and Religious, | |
5 | Preparation of classical Opera and Mont Blanc, | |
6 | Preparation of Saint Honore and Moka Cake, | |
7 | Preparation of cake and cake decoration, | Conducting preliminary research on cake decorating techniques used today |
8 | Preparation of icing on the cake | |
9 | Cotton Candy Cloud Cake | |
10 | Preparation of Special Cakes, | |
11 | Preparation of different Petit Fours, | |
12 | Explanation and preparation of Fraisier and Baba production, | |
13 | Preparation for alternative diets, | Conducting research on alternative nutrition methods |
14 | Preparation of plated restaurant desserts, | Researching classical and modern approaches in plated desserts |
Resources |
On Baking:A Text Book of Baking and PastryFundamentals 3rd Edition by Sarah Labensky(Author), Priscilla Marte(Author),Eddy Van Damme(Author
Ferrandi French Patisserie, Flammarion, Ferrandi Paris
Encyclopedia of Chocolate Essential Recipes and Techniques, Edited by .frederic Bau, Flammarion
French Pastries and Desserts by Lemotre, Flammarion |
Course Contribution to Program Qualifications
Course Contribution to Program Qualifications |
No | Program Qualification | Contribution Level |
1 | 2 | 3 | 4 | 5 |
1 | Recognizes educational resources and application equipments in the field of gastronomy. | | | | | X |
2 | Defines the working areas and responsibilities of the personnel in the business to which it is responsible, taking into account the occupational safety rules.
| | | X | | |
3 | Understands the effects of the methods used by understanding the physical and chemical phenomena behind cooking over food. | X | | | | |
4 | Develops creative menus using new technologies and production methods | X | | | | |
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | X | | | | |
6 | | X | | | | |
7 | | X | | | | |
8 | Considers cooking as a chemical reaction. | X | | | | |
9 | | X | | | | |
10 | | | | | | |
11 | | X | | | | |
12 | | | | | | |
13 | | X | | | | |
14 | | | | X | | |
Assessment Methods
Contribution Level | Absolute Evaluation |
Rate of Midterm Exam to Success | | 50 |
Rate of Final Exam to Success | | 50 |
Total | | 100 |
Numerical Data
Ekleme Tarihi: 04/10/2023 - 17:03Son Güncelleme Tarihi: 04/10/2023 - 17:03
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