CLM 309 | Course Introduction and Application Information

Course Name
Pastry
Code
Semester
Theory
(hour/week)
Application/Lab
(hour/week)
Local Credits
ECTS
CLM 309
Fall/Spring
2
2
3
5

Prerequisites
None
Course Language
English
Course Type
Elective
Course Level
First Cycle
Course Coordinator -
Course Lecturer(s)
Assistant(s) -
Course Objectives The course prepares students for professional patisserie equipment and gives pastry principles, the importance of materials and recipes.
Learning Outcomes The students who succeeded in this course;
  • Understand and use effectively the main ingredients of a dessert
  • Present a dessert efficiently
  • Understand dessert sauces and garnishes
  • Practice scaling, mixing and cake
  • Learn cookie and cake dough
Course Content Following and mixing the instruction of a recipe; gaining knowledge about cookie, tart, cake, frozen cake, cheesecake,leavened dough.

 



Course Category

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

 

WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES

Week Subjects Related Preparation
1 Introduction to History of Pastry 1 Introduction to History of Pastry Gisslen W.,’’Professional Baking’’, 6th edition, 2013. p. 4,10,42,57,50,52,56,63,65,68,72,76,85,90,95
2 Semester predictions and Introduction to History of Pastry. Definitions of materials and equipments Gisslen W.,’’Professional Baking’’, 6th edition, 2013. p. 4,10,42,57,50,52,56,63,65,68,72,76,85,90,95 2 Semester predictions and Introduction to History of Pastry. Definitions of materials and equipments Gisslen W.,’’Professional Baking’’, 6th edition, 2013. p. 4,10,42,57,50,52,56,63,65,68,72,76,85,90,95
3 Custards: Creams, Fillings, Puddings 3 Custards: Creams, Fillings, Puddings Gisslen W.,’’Professional Baking’’, 6th edition, 2013. p.255-270
4 Meringue types, how to maket hem, using areas 4 Meringue types, how to maket hem, using areas Gisslen W.,’’Professional Baking’’, 6th edition, 2013. chap 10, p.262-264.
5 Macaron types and fillings 5 Macaron types and fillings Gisslen W.,’’Professional Baking’’, 6th edition, 2013. p.506-508.
6 Jam and Marmalade, Pouring dough: pancakes and waffle. Filling and Sauce 6 Jam and Marmalade, Pouring dough: pancakes and waffle. Filling and Sauce Gisslen W.,’’Professional Baking’’, 6th edition, 2013. p.233-246.
7 Sponge Cake Method and Technique / MIDTERM
8 Sponge Cake Filling
9 Pate a Choux: Profiterole, Religuese, Sweer Sauce types and making glaze 9 Pate a Choux: Profiterole, Religuese, Sweer Sauce types and making glaze Gisslen W.,’’Professional Baking’’, 6th edition, 2013. p.333-339
10 Tart and Pie Methods 10 Tart and Pie Methods Gisslen W.,’’Professional Baking’’, 6th edition, 2013. p.354-363
11 Quice Techniques and fillings 11 Quice Techniques and fillings Gisslen W.,’’Professional Baking’’, 6th edition, 2013. p.354-363
12 Types and techniques of cookie 12 Types and techniques of cookie Gisslen W.,’’Professional Baking’’, 6th edition, 2013.p.484-493
13 Bavarian Cream and Mousse Techiques
14 Baked Custard Techinques 14 Baked Custard Techinques Gisslen W.,’’Professional Baking’’, 6th edition, 2013. p.519-529.
15 Introduction to Yeast dough product
16 FINAL EXAM

 

Course Textbooks

Lecture note and recipes 

Gisslen W.,’’Professional Baking’’, 6th edition, 2013. ISBN 978-1-118-08374-1

References

Greenspan D.,’’Chocolate Desserts by Pierre Hermé’’,Little Brown,2001. ISBN 0316357413

Hermé P.,’’Le Larousse du chocolat:Recettes,techniques et tours de main’’,2009.

Hermé P.,’’Le Larousse des Desserts’’,2011.

Lousada P.,’’Ultimate Chocolate’’, 1997. ISBN 978-0888505996

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
20
Laboratory / Application
1
10
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
20
Presentation / Jury
1
20
Project
1
10
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
10
Final / Oral Exam
1
10
Total

Contribution of Semester Work to Final Grade
6
90
Contribution of Final Work to Final Grade
1
10
Total

ECTS / WORKLOAD TABLE

Activities Number Duration (Hours) Workload
Course Hours
Including exam week: 16 x total hours
16
2
32
Laboratory / Application Hours
Including exam week: 16 x total hours
16
2
Study Hours Out of Class
16
2
Field Work
Quizzes / Studio Critiques
Homework / Assignments
1
8
Presentation / Jury
1
8
Project
1
12
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
8
Final / Oral Exam
1
10
    Total
142

 

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 X
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 X
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 X
10 Informs individuals and organizations on topics related to Culinary Arts and Management and effectively conveys opinions in verbal or written ways
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 X
14 Speaks a second foreign language in intermediate level X
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management X

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