CLM 309 | Course Introduction and Application Information

Course Name
Pastry - 1
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 objective of course is to provide students with a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled in theoretical and practical.
Learning Outcomes The students who succeeded in this course;
  • describe the basics of pastry
  • improve the appropriate ingredient selection
  • practice proper baking and mixing techniques
  • learn the bases of pastry sauce, dough, creams and cakes
  • to learn how to stock the products properly
Course Content The course covers a solid theoretical and practical foundation in baking practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly higher level of pastry course by using base of pasty course.

 



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 Ingredient and Equipment identification CIA “ Baking and Pastry” Chapter 2 - 3
2 Making Basic Pie and Pate a Choux & Techniques Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 2 - 7
3 Types of Meringue and using areas Gisslen Wayne,’’Professional Baking’’, 6th edition, 2013. chapter 10
4 Fruits Sauces and Marmalades Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 16
5 Making Ganache and Custard & Techniques Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 15-16
6 Making “Crème Pâtissière” and Fiilings Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 15-16 Deschamps B, Deschaintre J. Le Livre du Patissier Cp 18
7 Midterm
8 Cookies Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 6
9 “Gateau de Voyage” Cakes and Sponge Cakes Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 9
10 Making Mousses and Soufflés Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 15 Gisslen Wayne,’’Professional Baking’’, 6th edition, 2013. chapter 20
11 Types of “Verrine Desserts” Wakerhauser Cherly “Modern French Pastry” Pg 71-97
12 Types of “Pate de Biscuit” Wakerhauser Cherly “Modern French Pastry” Pg 9-31
13 “Pate de Fruit” Making Jelly Deschamps B, Deschaintre J. Le Livre du Patissier Cp 21 Pg 286
14 Breakfast Pastries Friberg Bo “The Professional Pastry Chef”, 4th edition, Chapter 5
15 Review of the semester
16 Final Exam

 

Course Textbooks

Friberg Bo “The Professional Pastry Chef”, 4th edition, Fundamentals of Baking and Pastry

References

Wakerhauser Cherly “Modern French Pastry” , Deschamps B, Deschaintre J. Le Livre du Patissier, CIA “ Baking and Pastry, Gisslen Wayne,’’Professional Baking’’, 6th edition, 2013

 

EVALUATION SYSTEM

Semester Requirements Number Percentage
Participation
1
10
Laboratory / Application
Field Work
Quizzes / Studio Critiques
4
20
Homework / Assignments
Presentation / Jury
1
20
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
20
Final / Oral Exam
1
30
Total

Contribution of Semester Work to Final Grade
7
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
2
32
Laboratory / Application Hours
Including exam week: 16 x total hours
16
2
Study Hours Out of Class
16
3
Field Work
Quizzes / Studio Critiques
4
1
Homework / Assignments
Presentation / Jury
1
Project
Seminar / Workshop
Portfolios
Midterms / Oral Exams
1
12
Final / Oral Exam
1
22
    Total
150

 

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
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
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
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
15 Effectively uses technological equipment related to the field X
16 Possesses ethical values in the field of Culinary Arts and Management

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