CLM 322 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

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

CLM 321 To attend the classes (To enrol for the course and get a grade other than NA or W)

Course Language

English

Course Type

Elective

Course Level

First Cycle

Mode of Delivery

-

Teaching Methods and Techniques of the Course

Group Work
Jury
Application: Experiment / Laboratory / Workshop
Lecture / Presentation

National Occupation Classification

-

Course Coordinator

-

Course Lecturer(s)

Öğr. Gör. Melike KONDAY

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; describe a solid theoretical and practical foundation in pastry practices practice proper baking and mixing techniques, gain skills of decorating and presenting the product practice and classify different pastry techniques use appropriate ingredients
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.
Related Sustainable Development Goals

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

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

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

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

#	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	-	-	-	-	-
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	-	-	-	-	-