CLM 212 | Course Introduction and Application Information

Course Name
Baking Techniques
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 212
Fall
3
0
3
5

Prerequisites
None
Course Language
English
Course Type
Required
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives The aim of this course is to equipe students with baking techniques for all sorts of food ingredients and different methodologies.
Learning Outcomes The students who succeeded in this course;
  • Ability to understand the correct formulations in baking
  • Ability to utilize baking equipment
  • Practice of master recipies of major baked goods
  • Practice & ability to formulise recipies
  • Knowledge of baking ingredients- materials- baked goods
Course Content Baking ingredients and equipment and the use of these in various areas. Selecting and preserving the grains, yeasts, spices, fats and oils used in the baking field. Mixing methods for dough and bread baking. The usage of professional bakery equipments, costs, operational processes, advantages and disadvantages relating to this usage.

 



Course Category

Core Courses
X
Major Area Courses
Supportive Courses
Media and Management Skills Courses
Transferable Skill Courses

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction
2 BARBECUED SPARE RIBBS, STUFFED POTATOES, RICE PUDDING CORDON BLEU COOKING
3 HOME STYLE MEAT LOAF, MAC & CHEESE, LEMON SOUFFLE CORDON BLEU COOKING
4 LAMB GUVEC, FRENCH BAGUETTE, SEKERPARE CORDON BLEU COOKING/ EKREM MUHITTIN YEGEN
5 ROASTED LAMB, ROASTED FENNELS, MILK BREAD, BAKED SWISS MERINGUE CORDON BLEU COOKING/ CORDON BLEU BAKING/ EKREM MUHITTIN YEGEN
6 CHICKEN IN SALT, FISH IN SALT, BRIOCHE, CHOCHOLATE FUDGE CAKE CORDON BLEU COOKING/ CORDON BLEU BAKING/ EKREM MUHITTIN YEGEN
7 BEEF WELLINGTON, CHOCHOLATE CHIP COOKIES GORDON RAMSEY EVERYDAY COOKING, CORDON BLEU BAKING
8 QUICHE AU FROMAGE, SHEPARDS PIE, SFOGLIATELLE CORDON BLEU BAKING/ EKREM MUHITTIN YEGEN
9 LEMON BRAISED CHICKEN, CIABATTA, ICEBOX COOKIES MARTHA STEWARD LIVING/ CORDON BLEU BAKING
10 SEABASS WITH VEDGETABLES, EGG PLANT MOUSAKKA, KAZAN DIBI INSTITUDE PAUL BOCUSE/ CORDON BLEU COOKING/ EKREM MUHITTIN YEGEN
11 STUFFED EGG PLANTS, BULANGERIE POTATOES, KALBURABASTI INSTITUDE PAUL BOCUSE/ CORDON BLEU COOKING/ EKREM MUHITTIN YEGEN
12 LAMB ROLLED WITH OLIVES, GRATINE BRUSSEL SPROUTS, CHOCHOLATE TART JAMIE OLIVER- EVERYDAY COOKING/ FINE COOKING- ROASTING/ CORDON BLEU BAKING
13 LAMB WITH HERBS, DUCHESS POTATOES, MINI ECLAIRES LAMB- THE GOOD COOK SERIES/ CORDON BLEU COOKING/ CORDON BLEU BAKING
14 ROASTED TURKEY, PERDE PILAF WITH SAFFRON, GINGER COOKIES- DECORATED MARTHA STEWARD BAKING/ EKREM MUHITTIN YEGEN/ CORDON BLEU BAKING
15 REVIEW OF THE SEMESTER
16 FINAL EXAM

 

Course Textbooks Lecture handouts and product recipes from reference books.
References

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
40
Laboratory / Application
Field Work
Quizzes / Studio Critiques
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
30
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
3
70
Contribution of Final Work to Final Grade
1
30
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
1
16
Laboratory / Application Hours
Including exam week: 16 x total hours
16
2
Study Hours Out of Class
16
1
Field Work
Quizzes / Studio Critiques
5
Homework / Assignments
4
Presentation / Jury
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
2
11
Final / Oral Exam
1
    Total
86

 

COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP

#
Program Qualifications / Outcomes
* Level of Contribution
1
2
3
4
5
1 Successfully applies theoretical and practical knowledge and skills in Culinary Arst and Management X
2 Professionally applies artistic knowledge and skills that are required in the field of Culinary Arts X
3 Carries best practices in terms of work and food security, safety and hygiene in food production
4 Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation X
5 Recognizes and evaluates the impact of gastronomy on culture and society X
6 Possesses visual thinking skils and effectively conveys visual concepts
7 Assumes responsibility for solving complex problems that may occur in the field of Culinary Arts and management, both individually and as a team member X
8 Initiates culinary projects and can assume leadership for success X
9 Critically evaluates the knowledge and skills possessed in Culinary Arts and Management, defines learning requirements and directs own learning
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways X
11 Shares opinions with experts or nonexperts by supporting them with quantitative and qualitative data X
12 Possesses necessary knowledge and skills in relevant fields such as gastronomy, design and management and effectively applies them to the practice of Culinary Arts X
13 Follows the developments in field and communicates with colleguages by fleuntly using a foreign language
14 Speaks a second foreign language in intermediate level
15 Effectively uses technological equipment related to the field
16 Possesses ethical values in the field of Culinary Arts and Management

*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest