CLM 216 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Fundamentals of Pastry and Baking - II

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 216	Spring	2	4	4	5

Prerequisites

CLM 215 To succeed (To get a grade of at least DD)

Course Language

English

Course Type

Required

Course Level

First Cycle

Mode of Delivery

-

Teaching Methods and Techniques of the Course

Application: Experiment / Laboratory / Workshop
Lecture / Presentation

National Occupation Classification

-

Course Coordinator

-

Course Lecturer(s)

Öğr. Gör. Belgin BULGAN

Assistant(s)

-

Course Objectives	The aim of this course is to provide the basic techniques and necessary knowledge of various ingredients used in pastry and bakery production.
Learning Outcomes	The students who succeeded in this course; Calculate pastry formulations and percentages effectively. Define basic ingredients used in pastry production. Apply cream and custard techniques. Comprehend chocolate specifications and for pastry production. Discuss a portioned dessert effectively as well as its presentation. Apply basic decoration and plating techniques.
Course Description	This course provides a solid theoretical and practical foundation in the selection of basic ingredients in the field of pastry, the correct methods for calculating and developing a recipe, techniques for creams, custards, fruit desserts, chocolates and designing a dessert plate.
Related Sustainable Development Goals

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

Week	Subjects	Related Preparation
1	Introduction to Course
2	Bavarians and Mousses	Friberg, Bo,”The Professional Pastry Chef”, 4th edition, Wiley Publications, 2002, ISBN-13 978-0-471-35925-8, 755-806.
3	Meringues	Friberg, Bo,”The Professional Pastry Chef”, 4th edition, Wiley Publications, 2002, ISBN-13 978-0-471-35925-8, 23-29.
4	Petit Fours	École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, (Flammarion Publications, 2017) 312-336
5	Traditional Breads	Friberg B., “The Professional Pastry Chef: Fundamentals of Baking and Pastry”, 4th Edition, (Wiley Publications, 2012) 89-163
6	Pâte Feuilletée - Puff Pastry	École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, (Flammarion Publications, 2017) 66-80
7	Fried Pastries	Wayne Gisslen, Professional Baking, 8th Edition, ISBN: 978-1-119-74495-5, 230-241.
8	Midterm
9	Chocolate Making and Different Types of Chocolate	École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, (Flammarion Publications, 2017) 570-586
10	Ice Creams and Sorbets	Friberg B., “The Professional Pastry Chef: Fundamentals of Baking and Pastry”, 4th Edition, (Wiley Publications, 2012) 717-753
11	Plated Desserts	Gisslen W.,’’Professional Baking’’, 6th edition, 2013 597-623
12	Entremets I – Preparation of a Multi-Component Dessert Recipe	École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, (Flammarion Publications, 2017) 382-454
13	Entremets II – Preparation of a Multi-Component Dessert Recipe	École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, (Flammarion Publications, 2017) 382-454
14	Celebration Cakes and Cake Decoration	Friberg B., “The Professional Pastry Chef: Fundamentals of Baking and Pastry”, 4th Edition, (Wiley Publications, 2012) 485-539
15	Semester review
16	Final Exam

Course Notes/Textbooks

Friberg B., “The Professional Pastry Chef: Fundamentals of Baking and Pastry”, 4th Edition, Wiley Publications, 2012, ISBN13: 978-0-471-35925-8

École Ferrandi, “French Pâtisserie: Master Recipes and Techniques from the Ferrandi School of Culinary Arts”, Flammarion Publications, 2017, ISBN13: 978-2080203182

Suggested Readings/Materials

Gisslen W.,’’Professional Baking’’, 6th edition, 2013. ISBN13: 978-1-118-08374-1

Semester Activities	Number	Weigthing
Participation
Laboratory / Application	1	35
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project
Seminar / Workshop
Oral Exams
Midterm	1	25
Final Exam	1	40
Total

Weighting of Semester Activities on the Final Grade	2	60
Weighting of End-of-Semester Activities on the Final Grade	1	40
Total

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	4	64
Study Hours Out of Class	14	1	14
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments			0
Presentation / Jury			0
Project			0
Seminar / Workshop			0
Oral Exam			0
Midterms	1	18	18
Final Exam	1	22	22
		Total	150

#	Program Competencies/Outcomes	* Contribution Level
#	Program Competencies/Outcomes	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	-	-	-	-	-
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	-	-	-	-	-