Course Detail
Course Description
Course | Code | Semester | T+P (Hour) | Credit | ECTS |
---|---|---|---|---|---|
PASTRY I | GMS3111428 | Fall Semester | 0+4 | 2 | 4 |
Course Program | ( A ) Cuma 08:00-08:45 ( A ) Cuma 09:00-09:45 ( A ) Cuma 10:00-10:45 ( A ) Cuma 11:00-11:45 ( B ) Cuma 12:00-12:45 ( B ) Cuma 12:45-13:30 ( B ) Cuma 13:30-14:15 ( B ) Cuma 14:30-15:15 ( C ) Cuma 15:30-16:15 ( C ) Cuma 16:30-17:15 ( C ) Cuma 17:30-18:15 ( C ) Cuma 18:30-19:15 |
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 | The aim of the course is to teach the definition of the pastry profession and the basic outlines of the basic information, to transfer and apply the technical information required in patisserie production. |
Course Content | This course contains; Explanation of course outcomes and assessment methods, introducing the main ingredients and their functions, dough types and dough mixing methods of the basic pastry production and introducing the main equipment used in pastry,Application of Shortcrust Pastry Dough: Pate Sablle, Pate Sucree, Pate Brisee ,Application of different kinds of meringue and custards, introducing of the main ingredients ,Preparation of sponge cake and different kind of buttercreams, introducing of the main ingredients ,Preparation of pate a choux and the classical recipes ,Preparation of sweet and savory cookies,Preparation of different kinds of tarts,Preparation of souflee and lava cake, Preparation and explanation of cheesecake production , Explanation of the baking custards ,Preparation of Ladyfingers and some classical recipies with ladyfingers ,Explanation of classical cakes and petit fours,Explanation of laminated doughs and preparation of basic recipies ,Special days preparations . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Applies cookie and cake dough prepared with different techniques. | 1, 9 | |
Applies the basic recipes required in the pastry profession | 1, 16, 6, 9 | C |
Knows the properties of basic materials used in the production of pastry products. | 1, 6 | |
Comments on the important details that need to be followed in the production of pastry products. | 1, 6, 9 | |
Gives the necessary tips to produce the perfect product. | 1, 6, 9 | H |
Teaching Methods: | 1: Mastery Learning, 16: Question - Answer Technique, 6: Experiential Learning, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam, H: Performance Task |
Course Outline
Order | Subjects | Preliminary Work |
---|---|---|
1 | Explanation of course outcomes and assessment methods, introducing the main ingredients and their functions, dough types and dough mixing methods of the basic pastry production and introducing the main equipment used in pastry | |
2 | Application of Shortcrust Pastry Dough: Pate Sablle, Pate Sucree, Pate Brisee | |
3 | Application of different kinds of meringue and custards, introducing of the main ingredients | About researching Meringue stages |
4 | Preparation of sponge cake and different kind of buttercreams, introducing of the main ingredients | |
5 | Preparation of pate a choux and the classical recipes | Preliminary research on the tips of choux dough |
6 | Preparation of sweet and savory cookies | |
7 | Preparation of different kinds of tarts | |
8 | Preparation of souflee and lava cake | |
9 | Preparation and explanation of cheesecake production | Researching the points to be considered when making cheesecake |
10 | Explanation of the baking custards | |
11 | Preparation of Ladyfingers and some classical recipies with ladyfingers | |
12 | Explanation of classical cakes and petit fours | |
13 | Explanation of laminated doughs and preparation of basic recipies | Preliminary research on the basic principles and folding methods of laminated dough |
14 | Special days preparations |
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 |
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. | ||||||
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 | ||||||
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
6 | |||||||
7 | |||||||
8 | Considers cooking as a chemical reaction. | X | |||||
9 | X | ||||||
10 | X | ||||||
11 | X | ||||||
12 | |||||||
13 | |||||||
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 | 6 | 6 | |||
Quiz | 0 | 0 | 0 | |||
Midterm Exam | 4 | 3 | 12 | |||
General Exam | 7 | 4 | 28 | |||
Performance Task, Maintenance Plan | 1 | 12 | 12 | |||
Total Workload(Hour) | 114 | |||||
Dersin AKTS Kredisi = Toplam İş Yükü (Saat)/30*=(114/30) | 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 I | GMS3111428 | Fall Semester | 0+4 | 2 | 4 |
Course Program | ( A ) Cuma 08:00-08:45 ( A ) Cuma 09:00-09:45 ( A ) Cuma 10:00-10:45 ( A ) Cuma 11:00-11:45 ( B ) Cuma 12:00-12:45 ( B ) Cuma 12:45-13:30 ( B ) Cuma 13:30-14:15 ( B ) Cuma 14:30-15:15 ( C ) Cuma 15:30-16:15 ( C ) Cuma 16:30-17:15 ( C ) Cuma 17:30-18:15 ( C ) Cuma 18:30-19:15 |
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 | The aim of the course is to teach the definition of the pastry profession and the basic outlines of the basic information, to transfer and apply the technical information required in patisserie production. |
Course Content | This course contains; Explanation of course outcomes and assessment methods, introducing the main ingredients and their functions, dough types and dough mixing methods of the basic pastry production and introducing the main equipment used in pastry,Application of Shortcrust Pastry Dough: Pate Sablle, Pate Sucree, Pate Brisee ,Application of different kinds of meringue and custards, introducing of the main ingredients ,Preparation of sponge cake and different kind of buttercreams, introducing of the main ingredients ,Preparation of pate a choux and the classical recipes ,Preparation of sweet and savory cookies,Preparation of different kinds of tarts,Preparation of souflee and lava cake, Preparation and explanation of cheesecake production , Explanation of the baking custards ,Preparation of Ladyfingers and some classical recipies with ladyfingers ,Explanation of classical cakes and petit fours,Explanation of laminated doughs and preparation of basic recipies ,Special days preparations . |
Dersin Öğrenme Kazanımları | Teaching Methods | Assessment Methods |
Applies cookie and cake dough prepared with different techniques. | 1, 9 | |
Applies the basic recipes required in the pastry profession | 1, 16, 6, 9 | C |
Knows the properties of basic materials used in the production of pastry products. | 1, 6 | |
Comments on the important details that need to be followed in the production of pastry products. | 1, 6, 9 | |
Gives the necessary tips to produce the perfect product. | 1, 6, 9 | H |
Teaching Methods: | 1: Mastery Learning, 16: Question - Answer Technique, 6: Experiential Learning, 9: Lecture Method |
Assessment Methods: | C: Multiple-Choice Exam, H: Performance Task |
Course Outline
Order | Subjects | Preliminary Work |
---|---|---|
1 | Explanation of course outcomes and assessment methods, introducing the main ingredients and their functions, dough types and dough mixing methods of the basic pastry production and introducing the main equipment used in pastry | |
2 | Application of Shortcrust Pastry Dough: Pate Sablle, Pate Sucree, Pate Brisee | |
3 | Application of different kinds of meringue and custards, introducing of the main ingredients | About researching Meringue stages |
4 | Preparation of sponge cake and different kind of buttercreams, introducing of the main ingredients | |
5 | Preparation of pate a choux and the classical recipes | Preliminary research on the tips of choux dough |
6 | Preparation of sweet and savory cookies | |
7 | Preparation of different kinds of tarts | |
8 | Preparation of souflee and lava cake | |
9 | Preparation and explanation of cheesecake production | Researching the points to be considered when making cheesecake |
10 | Explanation of the baking custards | |
11 | Preparation of Ladyfingers and some classical recipies with ladyfingers | |
12 | Explanation of classical cakes and petit fours | |
13 | Explanation of laminated doughs and preparation of basic recipies | Preliminary research on the basic principles and folding methods of laminated dough |
14 | Special days preparations |
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 |
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. | ||||||
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 | ||||||
5 | Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||
6 | |||||||
7 | |||||||
8 | Considers cooking as a chemical reaction. | X | |||||
9 | X | ||||||
10 | X | ||||||
11 | X | ||||||
12 | |||||||
13 | |||||||
14 | X |
Assessment Methods
Contribution Level | Absolute Evaluation | |
Rate of Midterm Exam to Success | 50 | |
Rate of Final Exam to Success | 50 | |
Total | 100 |