SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
CLM 322 | Course Introduction and Application Information
| Course Name |
Pastry - 2
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 322
|
Fall/Spring
|
2
|
2
|
3
|
5
|
| Prerequisites |
|
|||||||
| Course Language |
English
|
|||||||
| Course Type |
Elective
|
|||||||
| Course Level |
First Cycle
|
|||||||
| Mode of Delivery | - | |||||||
| Teaching Methods and Techniques of the Course | Group WorkJuryApplication: Experiment / Laboratory / WorkshopLecture / Presentation | |||||||
| 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 pastry practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | The course covers a solid theoretical and practical foundation in pastry practices, including selection of ingredients, proper mixing and baking techniques, careful makeup and assembly, and skilled and imaginative decoration and presentation. |
|
|
Core Courses | |
| Major Area Courses |
X
|
|
| Supportive Courses | ||
| Media and Management Skills Courses | ||
| Transferable Skill Courses |
WEEKLY SUBJECTS AND RELATED PREPARATION STUDIES
| Week | Subjects | Related Preparation |
| 1 | Introduction to Pastry | Syllabus |
| 2 | Kitchen equipment, types of flour Mixing methods, Fermentation methods, muffins, yeast dough pastries | Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P42,56,112,142,218 |
| 3 | Creams, Meringue Varieties, Chocolate Creams | Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P264,265,275 |
| 4 | Creams, Syrups, Sauces | Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P264, 260, 277,236 |
| 5 | Doughnuts, Pancakes | Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P236 |
| 6 | “Les petits Fours” Types | Wakerhauser Cherly “Modern French Pastry” Pg 163-189 |
| 7 | Midterm | |
| 8 | Pate a Choux Making Techniques: Eclairs, Profiterole | Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P335 |
| 9 | “Entremet” Making and Varieties | Wakerhauser Cherly “Modern French Pastry” Pg 101-157 |
| 10 | “Entremet” Making and Varieties | Wakerhauser Cherly “Modern French Pastry” Pg 101-157 |
| 11 | Artizan Bread | Gisslen W.,’’Professional Baking’’, 5th edition, 2013. P42,56,112,142,218 |
| 12 | Homework and Application | Chocolate, ERIC LANLARD ISBN-13: 9781845337889 |
| 13 | Homework and Application | Sweet Gold, BERND SIEFERT ISBN-13: 9783875151015 |
| 14 | New Year Menu | |
| 15 | Review of The Semester | |
| 16 | Final Exam |
| Course Notes/Textbooks | Gisslen W.,’’Professional Baking’’, 6th edition, 2013. ISBN 978-1-118-08374-1 |
| Suggested Readings/Materials | Wakerhauser Cherly “Modern French Pastry” Pg 101-157, Deschamps B, Deschaintre J. Le Livre du Patissier Cp 17 Pg 216 , Campbell James “Japanese Patisserie” Pg 28-55 |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation | ||
| Laboratory / Application |
1
|
30
|
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments |
1
|
5
|
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
2
|
25
|
| Final Exam |
1
|
40
|
| Total |
| Weighting of Semester Activities on the Final Grade |
4
|
60
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
40
|
| Total |
ECTS / WORKLOAD TABLE
| Semester Activities | Number | Duration (Hours) | Workload |
|---|---|---|---|
| Theoretical Course Hours (Including exam week: 16 x total hours) |
16
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
1
|
14
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
2
|
19
|
38
|
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
2
|
14
|
28
|
| Final Exam |
1
|
20
|
20
|
| Total |
164
|
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 |
|||||
| 2 | Carries best practices in terms of work and food security, safety and hygiene in food production |
|||||
| 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 |
X | ||||
| 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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