CLM 429 | Course Introduction and Application Information - Gastronomy and Culinary Arts Program

Course Name

Sugarcraft and Confectionary

Code	Semester	Theory (hour/week)	Application/Lab (hour/week)	Local Credits	ECTS
CLM 429	Fall/Spring	2	2	3	4

Prerequisites	None
Course Language	English
Course Type	Elective
Course Level	First Cycle
Mode of Delivery	-
Teaching Methods and Techniques of the Course	Group Work Application: Experiment / Laboratory / Workshop
National Occupation Classification	-
Course Coordinator	-
Course Lecturer(s)	Öğr.Gör. ECE ERYENER
Assistant(s)	-

Course Objectives	The aim of this course is to explain sugar dough and decoration techniques to students and to develop their knowledge and skills about confectionery and boutique pastry.
Learning Outcomes	The students who succeeded in this course; define confectionery and sugar processing techniques. discuss the decoration and decoration creams used in pastry. apply sugar paste, decoration and decoration techniques. apply two and three dimensional cakes in boutique pastry. compare sugar paste, marzipan and chocolate dough making techniques.
Course Description	In this course, students learn different techniques by getting to know boutique pastry. Specializing in the making of celebration cakes, they learn to decorate cakes, make flowers, create figures from sugar paste and make chocolate decorations.
Related Sustainable Development Goals

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

Week	Subjects	Related Preparation
1	Introduction to Course
2	Cookies Suitable for Decoration - Cookie Decorations with Fondant	Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 5, 1st edn. , (B.E.S, 2014) 120-155
3	Cookies Suitable for Decoration - Royal Icıng Making and Piping Techniques	Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 5, 1st edn. , (B.E.S, 2014) 120-155
4	Letter Cake Preparation and Decorating with Buttercream	Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 2-3, 1st edn. , (B.E.S, 2014) 38-95
5	Pastillage Preparation	Ewald Notter, “The Arts of the Confectioner Sugarwork and Pastillage” chap 2, 1st edn (Wiley 2012), 42-72
6	Making Candy with Isomalt	Ewald Notter, “The Arts of the Confectioner Sugarwork and Pastillage” chap 3-4, 1st edn (Wiley 2012), 73-152
7	Modelling and Making “Artistique Piece” with Isomalt	Ewald Notter, “The Arts of the Confectioner Sugarwork and Pastillage” chap 3-4, 1st edn (Wiley 2012), 73-152
8	Midterm
9	Marzipan Making and Chocolate Coating	Pierre Herrne’ “Le Larousse du chocolat”, 1st edn., (Larousse, 2019) 12-95
10	Techniques of Celebration Cakes with Sugar Dough	Nicholas Lodge, “The International School of Sugarcraft Book One” chap.1-2-3, 1st edn., (Merehurst Limited, 1999) 65-135
11	Cake Decoration with Fondant: Edible Flower Making and Modeling	Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 6, 1st edn. , (B.E.S, 2014) 165-185
12	Techniques of Layered Celebration Cakes with Sugar Dough	Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 6, 1st edn. , (B.E.S, 2014) 165-175
13	Practical Project
14	Techniques of Layered Celebration Cakes with Sugar Dough	Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, chap. 6, 1st edn. , (B.E.S, 2014) 165-175
15	Semester Review
16	Final Exam

Course Notes/Textbooks

Shelly Baker, "The Complete Book of Icing, Frosting, Fondant Skills”, 1st edn. , (B.E.S, 2014) ISBN-13 : 978-1438003443
Nicholas Lodge, “The International School of Sugarcraft Book One” , 1st edn., (Merehurst Limited, 1999) ISBN-10 : 1853917486
Pierre Herme “Le Larousse du chocolat”, 1st edn., (Larousse, 2019) ISBN-13 : 978-2035978363
Ewald Notter, “The Arts of the Confectioner Sugarwork and Pastillage”, 1 st edn (Wiley, 2012) ISBN-13 : 978-0470398920

Suggested Readings/Materials

Ann Nicol, “Sugarcraft: Creative and Practical Objects” (Flame Tree, 2014) ISBN -13 : 978-1783611195

Semester Activities	Number	Weigthing
Participation
Laboratory / Application	1	30
Field Work
Quizzes / Studio Critiques
Portfolio
Homework / Assignments
Presentation / Jury
Project	1	15
Seminar / Workshop
Oral Exams
Midterm	1	20
Final Exam	1	35
Total

Weighting of Semester Activities on the Final Grade	3	65
Weighting of End-of-Semester Activities on the Final Grade	1	35
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	2	28
Field Work			0
Quizzes / Studio Critiques			0
Portfolio			0
Homework / Assignments			0
Presentation / Jury			0
Project	1	8	8
Seminar / Workshop			0
Oral Exam			0
Midterms	1	8	8
Final Exam	1	12	12
		Total	120

#	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	-	-	-	-	-
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	-	-	-	-	-
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	-	-	-	-	-