SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
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/Spring
|
1
|
4
|
3
|
5
|
| Prerequisites |
None
|
|||||
| Course Language |
English
|
|||||
| Course Type |
Service Course
|
|||||
| Course Level |
First Cycle
|
|||||
| Mode of Delivery | - | |||||
| Teaching Methods and Techniques of the Course | Application: Experiment / Laboratory / WorkshopLecture / Presentation | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | ||||||
| Course Objectives | In this course, it is aimed that the students will be able to master baking techniques, know the baking materials, and gain competence and knowledge about baking methodologies. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Applications regarding the use of basic tools, equipment and materials used in baking recipes will be covered. Baking techniques, baking times and presentation techniques will be discussed comparatively. |
|
|
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 | General Information on Tools and Equipment Used in Baking | Gisslen, Wayne (2015). Professional Cooking, 8th edn, Hoboken, New Jersey: John Wiley & Sons, Inc. Chapter 3: Tools and Equipment, p. 37-58. |
| 3 | Eggs | Gisslen, Wayne (2015). Professional Cooking, 8th edn, Hoboken, New Jersey: John Wiley & Sons, Inc. Chapter 24: Breakfast Preparation, p. 764-779. |
| 4 | Poultry and Game Birds QUIZ 1 | Gisslen, Wayne (2015). Professional Cooking, 8th edn, Hoboken, New Jersey: John Wiley & Sons, Inc. Chapter 18: Cooking Poultry and Game Birds, p. 538-548. |
| 5 | Meats | Gisslen, Wayne (2015). Professional Cooking, 8th edn, Hoboken, New Jersey: John Wiley & Sons, Inc. Chapter 16: Cooking Meats and Game, p. 485-497. |
| 6 | Midterm Exam | |
| 7 | Vegetables | Gisslen, Wayne (2015). Professional Cooking, 8th edn, Hoboken, New Jersey: John Wiley & Sons, Inc. Chapter 11: Cooking Vegetables, p. 330-335. |
| 8 | Seafoods | Gisslen, Wayne (2015). Professional Cooking, 8th edn, Hoboken, New Jersey: John Wiley & Sons, Inc. Chapter 20: Cooking Fish and Shellfish, p. 616-621. |
| 9 | Legumes and Grains | Gisslen, Wayne (2015). Professional Cooking, 8th edn, Hoboken, New Jersey: John Wiley & Sons, Inc. Chapter 13: Legumes, Grains, Pasta and Other Starches, p. 367-393. |
| 10 | Pasta and Starches | Gisslen, Wayne (2015). Professional Cooking, 8th edn, Hoboken, New Jersey: John Wiley & Sons, Inc. Chapter 13: Legumes, Grains, Pasta and Other Starches, p. 394-412. |
| 11 | Rice / QUIZ 2 | Gisslen, Wayne (2015). Professional Cooking, 8th edn, Hoboken, New Jersey: John Wiley & Sons, Inc. Chapter 13: Legumes, Grains, Pasta and Other Starches, p. 376-393. |
| 12 | Potatoes | Gisslen, Wayne (2015). Professional Cooking, 8th edn, Hoboken, New Jersey: John Wiley & Sons, Inc. Chapter 12: Potatoes, p. 345-412. |
| 13 | Creams and Puddings | Gisslen, Wayne (2015). Professional Cooking, 8th edn, Hoboken, New Jersey: John Wiley & Sons, Inc. Chapter 36: Creams, Custards, Puddings, Frozen Desserts and Sauces, p. 1008-1025. |
| 14 | Sauces | Gisslen, Wayne (2015). Professional Cooking, 8th edn, Hoboken, New Jersey: John Wiley & Sons, Inc. Chapter 36: Creams, Custards, Puddings, Frozen Desserts and Sauces, p. 1008-1025. |
| 15 | Review of the Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Wayne Gisslen, “Professional Cooking”, 8th edn., Hoboken, New Jersey: John Wiley & Sons Inc., 2015. ISBN: 978-1-1186-3672-5 |
| Suggested Readings/Materials | The Culinary Institute of America, The Professional Chef, 9th edn, New York: John Wiley & Sons Inc., 2011. (ISBN: 978-0-7645-5734-7) Sarah R. Labensky, Alan M. Hause, Priscilla A. Martel, On Cooking: A Textbook of Culinary Fundamentals, 5th edn., USA: Pearson Education International, 2011. (ISBN: 978-0-1370-7021-3) |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application |
1
|
30
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
10
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
2
|
30
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
70
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
30
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
1
|
16
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
4
|
64
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
8
|
8
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
2
|
10
|
20
|
| Final Exam |
1
|
14
|
14
|
| Total |
150
|
COURSE LEARNING OUTCOMES AND PROGRAM QUALIFICATIONS RELATIONSHIP
|
#
|
Program Competencies/Outcomes |
* Contribution Level
|
||||
|
1
|
2
|
3
|
4
|
5
|
||
| 1 | Successfully applies theoretical and practical knowledge and skills in Gastronomy and Culinary Arts |
X | ||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
X | ||||
| 3 | Appreciates, evaluates and makes decisions regarding to visual, textual and nutritional data with respect to food production and presentation |
X | ||||
| 4 | Recognizes and evaluates the impact of gastronomy on culture and society |
|||||
| 5 | Assumes responsibility for solving complex problems that may occur in the field of Gastronomy and Culinary Arts, both individually and as a team member |
|||||
| 6 | Evaluates the knowledge and skills acquired in the field of Gastronomy and Culinary Arts with a critical approach and effectively communicate their ideas and suggestions for solutions in written and oral form. |
|||||
| 7 | Possesses necessary knowledge and skills in relevant fields such as gastronomy, design, law and management and effectively apply them to the practice of Culinary Arts |
|||||
| 8 | Uses the technological tools related to Gastronomy and Culinary Arts effectively |
X | ||||
| 9 | Updates and improve the knowledge, skills and competencies related to Gastronomy and Culinary Arts with lifelong learning awareness and sustainability with an ethical approach |
|||||
| 10 | Collects data in the areas of Gastronomy and Culinary Arts and communicate with colleagues in a foreign language. (European Language Portfolio Global Scale”, Level B1) |
|||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
|||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
|||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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