Gastronomy And Culinary Arts | |||||
Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 |
Course Code: | GST400 | ||||||||
Course Name: | Art of Sugar Fondant | ||||||||
Course Semester: |
Spring |
||||||||
Course Credits: |
|
||||||||
Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department Elective | ||||||||
Course Level: |
|
||||||||
Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Assoc. Prof. İLKAY GÖK | ||||||||
Course Lecturer(s): | |||||||||
Course Assistants: |
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 |
The students who have succeeded in this course;
|
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 |
Course Notes / Textbooks: | Veri yok. |
References: | Veri yok. |
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. |
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 |
Brainstorming/ Six tihnking hats | |
Individual study and homework | |
Lesson | |
Group study and homework | |
Homework | |
Application (Modelling, Design, Model, Simulation, Experiment etc.) |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Homework | |
Application | |
Individual Project | |
Group project | |
Presentation |
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 |
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 |