Gastronomy And Culinary Arts
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

General course introduction information

Course Code:

GST325

Course Name:

Professional Pastry Design with Pınar

Course Semester:

Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
2	2	3	6

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Bachelor

TR-NQF-HE:6. Master`s Degree

QF-EHEA:First Cycle

EQF-LLL:6. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Assoc. Prof. İLKAY GÖK

Course Lecturer(s):

Öğr.Gör. ARİF AKDAŞ

Course Assistants:

Course Objective and Content

Course Objectives:

The aim of this course is to provide students to become a professional cake designer by learning cake decorating dough, cake coating and cake decorating techniques during fourteen (14) weeks of education.

Course Content:

Discussion of the Course Content and Determination of Homework Topics
Introduction of Pastry Decoration Doughs
Introducing Pastry Decorating Equipment Figure Study from Sugar Dough
Figure Study from Sugar Dough
Sponge Cake, Pastry Cream and Ganache Making
Cutting and Assembling the Cake
Baby Shower Concept Cake Selection
Midterm exam
Learning to Cover Styrofoam - Baby Shower Cake
Bag Themed Cake Making
Flower Pulp
Making a Cake with Teachers' Day Concept
Flower Pulp Cutting and Dyeing Techniques
Christmas House Construction and Decoration
Presentations of Homework

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) • Figure Study from Sugar Dough
2 - Skills
Cognitive - Practical
1) • Introduction of Pastry Decoration Doughs • Introduction of Pastry Decoration Equipment
2) • Sponge Cake, Pastry Cream and Ganache Making
3) • Butterfly Cake Making • Cutting and Assembling the Cake
4) • Making Figures with a Baby Shower Concept • Baby Shower Concept Cake Selection
5) • Styrofoam Coating Technique • Placing Baby Shower Concept Decors on the Cake • Sugar Dough Coloring
6) • Bag Themed Cake Making
7) • Introduction of Flower Dough • Explanation of Flower Dough Equipment • Making and Painting Flowers from Flower Dough
8) • Making Christmas Cookies • Royal Icing Making • New Year's House Construction and Decoration
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Lesson Plan

Week	Subject	Related Preparation
1)	• Course Syllabus, Discussion of Course Content and Determination of Homework Topics	No data
2)	• Introduction of Pastry Decoration Doughs • Introduction of Pastry Decoration Equipment	No data
3)	• Figure Study from Sugar Dough	No Data
4)	• Figure Study from Sugar Dough	No data
5)	• Sponge Cake, Pastry Cream and Ganache Making	No data
6)	• Butterfly Cake Making • Cutting and Assembling the Cake	No data
7)	• Baby Shower Concept Cake Selection	No data
8)	• Midterm exam	No data
9)	• Learning to Cover Styrofoam- Baby Shower Cake	No data
10)	• Bag Themed Cake Making	No data
11)	• Flower Pulp	No data
12)	• Teachers' Day Concept Cake Making	No data
13)	• Flower Pulp Cutting and Painting Techniques	No data
14)	• New Year's House Construction and Decoration	No data
15)	Presentations of Homework	No data
16)	Final Exam	No data

Sources

Course Notes / Textbooks:	Veri yok.
References:	Veri yok.

Course-Program Learning Outcome Relationship

Learning Outcomes	1	3	4	5	6	7	8	9	2
Program Outcomes
1) Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.
2) Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.
3) Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.
4) Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.
5) Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.
6) Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.

Course - Learning Outcome Relationship

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	Okan University Gastronomy Department Students have information about nutrition principles and food science. They apply their knowledge in working life. Okan University Gastronomy department students are knowledgeable about hygiene and sanitation in the kitchen and the hiding conditions of food. Okan University Gastronomy department students have information about legal regulations, professional standards, rights and obligations and ethical rules related to gastronomy.	3
2)	Okan University Gastronomy department students have detailed information about alcoholic and non-alcoholic beverages and use various alcoholic and non-alcoholic beverages in food production. Okan University Gastronomy department students have information about international cooking and chopping techniques. They apply their knowledge in school and working life. Okan University Gastronomy Department students have information about local and international cuisine foods. They apply their knowledge in school and working life. Okan University Gastronomy Department students have knowledge of national and international food safety standards and apply their knowledge in school and working life. Okan University Gastronomy department students are knowledgeable and attentive about personal care, hygiene, clothing and appearance. The students of the Gastronomy department have information about national and international dessert and bread techniques. Okan University Gastronomy department students has information about food and beverage cost analysis, control and menu pricing.	3
3)	Okan University Gastronomy department students work effectively, either individually or independently. Okan University Gastronomy department students have information about management theories and practices that can effectively manage food and beverage management.	5
4)	Okan University Gastronomy department students constantly update and develop their knowledge and skills in the field with the awareness of lifelong learning.	5
5)	Okan University Gastronomy Department students recognize the physical environment of their area. Defend, use and maintain the tools and equipment. Gastronomy Department students have information about gastronomy in media and art. Okan University Gastronomy department students work together with the sector to prepare projects in the direction of incoming requests. Okan University Gastronomy department students have the ability to communicate effectively.	5
6)	Okan University Gastronomy department students know all the processes related to food and beverage production from the purchasing stage to the presentation stage and solve the problems that may arise in these processes. Okan University Gastronomy department students use their artistic ability in preparing, cooking and serving food. Okan University Gastronomy Department students know the contents of foods and how to use foods in healthy way. They use their knowledge in school and working life. Okan University Gastronomy department students have the ability to identify and solve problems in their field. Okan University Gastronomy department students have a level of knowledge that they can follow new technologies related to gastronomy and use them effectively.	3

Learning Activity and Teaching Methods

Brainstorming/ Six tihnking hats
Individual study and homework
Lesson
Group study and homework
Homework
Application (Modelling, Design, Model, Simulation, Experiment etc.)

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Homework
Application
Individual Project
Group project
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Workload
Course Hours	16	64
Application	16	64
Special Course Internship (Work Placement)	1	0
Midterms	1	1
Final	1	1
Total Workload		130