SCHOOL OF APPLIED MANAGEMENT SCIENCES
Gastronomy and Culinary Arts Program
SOCIAL MEDIA
CLM 444 | Course Introduction and Application Information
| Course Name |
Sugarcraft and Confectionary
|
|
Code
|
Semester
|
Theory
(hour/week) |
Application/Lab
(hour/week) |
Local Credits
|
ECTS
|
|
CLM 444
|
Fall/Spring
|
2
|
2
|
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 | - | |||||
| Course Coordinator | - | |||||
| Course Lecturer(s) | ||||||
| Assistant(s) | - | |||||
| Course Objectives | In this course, basically, students will be acquainted with fondat, learn about decoration techniques and chocolate closely. |
| Learning Outcomes |
The students who succeeded in this course;
|
| Course Description | Learn about making of celebration cakes and improve themselves. Learn about boutique bakery trend and its techniques. They learn about different styles and techniques in bakery, selecting and applying couverture chocolates, decoration and cake decorations, figure and flower making, chocolate decoration and making of patterns and truffles. |
|
|
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 Sugarcraf Techniques Introduction of equipments and materials and their usage | |
| 2 | Making of Fondat-Making Fondat from Marshmallow Making and coloring of Fondat. | |
| 3 | Cookie making, Decoration Techniques Gingerbread cookies, Sugar Cookie, Royal Icing | |
| 4 | Cupcake Making, Filling and Decoration Techniques Vanilla Cupcake, Cupcake with pumpkin and almond, Ganaj, Buttercream, Cheesefrosting | |
| 5 | Celebration Cake Making and its Techniques Sponge Cake, Fruitcake | |
| 6 | Celebration Cake Making and its Techniques Cocoa Sponge Cake, Chocolate Cake | |
| 7 | Cake decoration with Fondat Making of animal and human figures | |
| 8 | Mid-term | |
| 9 | Cake decoration with fondat Preparing dough for flowers and modeling | |
| 10 | Cake decoration with fondat and Styrofoam Cake Techniques Cake Coating, Cake Base Coating, Styrofoam Cake Coating Techniques Figure-Flower placement | |
| 11 | Chocolate making Techniques Tempering – Types of Truffles, Roche Chocolate types, Hot chocolate | |
| 12 | Chocolate Making and Decorating Techniques Tablet Chocolate, Chocolate fillings and decoration techniques | |
| 13 | Term End-Jury | |
| 14 | Review of the Semester | |
| 15 | Review of the Semester | |
| 16 | Review of the Semester |
| Course Notes/Textbooks | Lecture handouts and product recipes from reference books. |
| Suggested Readings/Materials | • Ultimate Chocolate By Patricia Lousada – DK • Le Larousse du Chocolat : Recettes, Techniques et Tours de Main by Pierre Hermé • Hello Cupcake, Karen Tack Alan Richardson – Houghton Mifflin Company • Cupcakes From The Primrose Bakery By Martha Swift Lisa Thomas – Kyle Book • Cake and Cake Decorating By Angela Nilsen, Sara Maxwell, Janice Murfitt – Hermes House • More From Magnolia By Allaysa Torey – S&S • Pasta Yapımı By Emel Başdoğan - İnkılap • Çikolata Tarih Sanat Tutku By Nicolatte Negri Denis Buosi - İnkılap • Çikolata Büyülü Lezzet By Rosalba Gioffre Alessandro Peccini - GUINTI |
EVALUATION SYSTEM
| Semester Activities | Number | Weigthing |
| Participation |
1
|
10
|
| Laboratory / Application |
1
|
10
|
| Field Work | ||
| Quizzes / Studio Critiques |
1
|
10
|
| Portfolio | ||
| Homework / Assignments |
1
|
10
|
| Presentation / Jury |
1
|
20
|
| Project |
1
|
10
|
| Seminar / Workshop | ||
| Oral Exams | ||
| Midterm |
1
|
15
|
| Final Exam |
1
|
15
|
| Total |
| Weighting of Semester Activities on the Final Grade |
7
|
85
|
| Weighting of End-of-Semester Activities on the Final Grade |
1
|
15
|
| 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 |
1
|
0
|
|
| Portfolio |
0
|
||
| Homework / Assignments |
1
|
10
|
10
|
| Presentation / Jury |
1
|
0
|
|
| Project |
1
|
20
|
20
|
| Seminar / Workshop |
0
|
||
| Oral Exam |
0
|
||
| Midterms |
1
|
10
|
10
|
| Final Exam |
1
|
18
|
18
|
| 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 |
|||||
| 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. |
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 |
|||||
| 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 |
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*1 Lowest, 2 Low, 3 Average, 4 High, 5 Highest
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