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.
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 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
-
Fall 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. Fahriye Elif AKŞAHİN
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.
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 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.
