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.
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
60
Rate of Final Exam to Success
40
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
-
Spring Semester
0+4
2
4
Course Program
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. Yüksel YILMAZ
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.
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.
