SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
CLM 420 | Course Introduction and Application Information
| Course Name |
Advanced Pastry
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 420
|
Fall/Spring
|
2
|
2
|
3
|
5
|
| Prerequisites |
|
|||||||
| Course Language |
English
|
|||||||
| Course Type |
Service Course
|
|||||||
| Course Level |
First Cycle
|
|||||||
| Mode of Delivery | - | |||||||
| Teaching Methods and Techniques of the Course | - | |||||||
| Course Coordinator | - | |||||||
| Course Lecturer(s) | ||||||||
| Assistant(s) | - | |||||||
| Course Objectives | This course will provide students with the advanced skills in pastry. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Preparation of creams, custards, and related sauces; preparation of a variety of cakes and icings along with the application of a variety of styles and techniques; selection and proper use and handling of various couverture chocolates used in baking and decorating. Preparation of a variety of desserts, including crème brulee, , soufflés and parfait |
|
|
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 | |
| 2 | SHARP EDGE DEVILS FOOD CAKE | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 3 | OPERA CAKE | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 4 | NAPOLEON CAKE | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 5 | CLASSIC PUFF PASTRY PRODUCTS | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 6 | LEMON MERINGUE PIE, CHOCHOLATE TART | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 7 | CREAM CHEESE BAVAROIS, 3 CHOCHOLATE BAVAROIS | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 8 | SACHER TORTE | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 9 | MINYATUR PARIS BREAST, PRALIN, MINI CREAM PUFFS, MINI ECLAIRES, CHOUX FLORANTIN | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 10 | PEAR ALMOND TART, LINZER TORTE | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 11 | PASSIONATA, NOUGATINE PARISIENNE | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| 12 | SFOGLIATELLE | |
| 13 | BRASILIA | |
| 14 | JULIANNA | |
| 15 | REVIEW OF THE SEMESTER | |
| 16 | FINAL EXAM |
| Course Notes/Textbooks | CORDON BLEU BAKING 255-631- WAYNE GISLEN |
| Suggested Readings/Materials | CORDON BLEU BAKING 255-631- WAYNE GISLEN, JULIA CHILD, BAKING WITH PASSION, BOUCHON BAKERY, THE PROFESSIONAL BAKER |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
40
|
| Laboratory / Application | ||
| Field Work | ||
| Quizzes / Studio Critiques | ||
| Portfolio | ||
| Homework / Assignments | ||
| Presentation / Jury | ||
| Project | ||
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
2
|
30
|
| Final Exam |
1
|
30
|
| Total |
| Weighting of Semester Activities on the Final Grade |
3
|
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
|
2
|
32
|
| Laboratory / Application Hours (Including exam week: '.16.' x total hours) |
16
|
2
|
32
|
| Study Hours Out of Class |
14
|
2
|
28
|
| Field Work |
0
|
||
| Quizzes / Studio Critiques |
0
|
||
| Portfolio |
0
|
||
| Homework / Assignments |
0
|
||
| Presentation / Jury |
0
|
||
| Project |
0
|
||
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
2
|
16
|
32
|
| Final Exam |
1
|
26
|
26
|
| 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 |
X | ||||
| 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. |
X | ||||
| 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 |
X | ||||
| 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 |
X | ||||
| 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) |
X | ||||
| 11 | Speaks a second foreign at a medium level of fluency efficiently |
X | ||||
| 12 | Relates the knowledge gained through the history of humanity to the field of expertise |
X | ||||
*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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