Master of Arts in Gastronomy with thesis
Master	TR-NQF-HE: Level 7	QF-EHEA: Second Cycle	EQF-LLL: Level 7

General course introduction information

Course Code:

GST521

Course Name:

Science in Bread and Pastry Techniques

Course Semester:

Spring
Fall

Course Credits:

Theoretical	Practical	Credit	ECTS
3	0	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department Elective

Course Level:

Master

TR-NQF-HE:7. Master`s Degree

QF-EHEA:Second Cycle

EQF-LLL:7. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Ar.Gör. MÜGE KAYA

Course Lecturer(s):

Course Assistants:

Course Objective and Content

Course Objectives:

To know the historical background of international pastries and breads in terms of culinary culture,
To reinforce knowledge of products and equipment such as food products and tools used in the production of pastry and bread,
Learning and practicing the production techniques of cakes and bakery products of various international cultures,
It is aimed to learn and apply the production techniques of breads of various international cultures.

Course Content:

International Basic Cookies (basic sable dough, basic savory cookie dough, chocolate viennese).
International Basic Cookies (crackle, vanilla landese, short bread, biscotti).
International Basic Cakes (devil's food cake, high ratio cake).
Chiffon Roll Sponge, Pastry Cream
Merengue making (French merengue, Swiss merengue, Italian merengue), Meringue, Pavlova,
Basic sponge cake making techniques
Austrian Cakes
French Desserts
German Cakes
Italian Desserts
The tarts, French butter dough,
Croissant
Baguette Bread, Focaccio, Easter Bread
Brioche, Ciabatta

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
1) Explains the historical culture and development of international pastry. Have knowledge about international cakes, preparation of cakes, cooking techniques, food products and equipment used in cakes.
2) Learns buttercream making methods, glaze sauce making, syrup preparation technique, pastry cream, diplomat cream, filling and ganache making.
3) Learns basic sponge cake making (cocoa, plain... Have knowledge about the production details such as the effect of foods such as oil, baking powder, baking soda, baking soda, cream tartar, starch, eggs, flour, sugar used in sponge cake production on the taste and rise of the sponge cake).
4) Learns and applies the production of mereng, meringue, pavlova.
5) Knows the international bread varieties, learns the techniques of making, knows the food products and equipment used.
2 - Skills
Cognitive - Practical
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)	International cakes and pastry products
2)	Historical and cultural development of international pastry. International bread varieties.
3)	International basic cookies and making techniques.
4)	International Basic Cakes
5)	International Basic Cakes
6)	Sponge production technique (chiffon roll sponge) and pastry cream making
7)	Mereng making (French merengue, Swiss merengue, Italian merengue), Meringue, Pavlova.
8)	Basic sponge cake making techniques.
9)	Types of buttercream, sealing and decorating the cake with buttercream.
10)	Austrian Cakes
11)	French Desserts
12)	German Cakes
13)	Italian Desserts
14)	Baguette bread, Focaccio, Easter bread, Brioche, Ciabatta.
15)	final exam

Sources

Course Notes / Textbooks:
References:

Course-Program Learning Outcome Relationship

Learning Outcomes	1	2	3	4	5
Program Outcomes
1) Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.

Course - Learning Outcome Relationship

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

	Program Outcomes	Level of Contribution
1)	Ability to develop and deepen knowledge at the level of knowledge in the same or a different field, based on undergraduate level eligibility. Being able to comprehend the interdisciplinary interaction that the field spans. Ability to use theoretical and practical knowledge acquired in the field. Ability to interpret the knowledge gained in the field by integrating information from different disciplines and create new knowledge. Ability to solve field-related problems using research methods. Ability to carry out independently by combining field-related parts. To be able to systematically convey current developments in the field and one's own studies, in writing, verbally and visually, to groups within the field and outside the field, by supporting them with good and high-quality data.	4

Learning Activity and Teaching Methods

Peer Review
Brainstorming/ Six tihnking hats
Lesson
Q&A / Discussion
Web Based Learning

Assessment & Grading Methods and Criteria

Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing)
Oral Examination
Homework
Presentation

Assessment & Grading

Semester Requirements	Number of Activities	Level of Contribution
Homework Assignments	1	% 10
Midterms	1	% 40
Final	1	% 50
total		% 100
PERCENTAGE OF SEMESTER WORK		% 50
PERCENTAGE OF FINAL WORK		% 50
total		% 100

Workload and ECTS Credit Grading

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	15	3	45
Application	1	2	2
Presentations / Seminar	1	2	2
Homework Assignments	1	2	2
Midterms	1	2	2
Final	1	2	2
Total Workload			55