Culinary | |||||
Associate | TR-NQF-HE: Level 5 | QF-EHEA: Short Cycle | EQF-LLL: Level 5 |
Course Code: | MASC248 | ||||||||
Course Name: | Basic Pastry and Baking | ||||||||
Course Semester: | Spring | ||||||||
Course Credits: |
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Language of instruction: | TR | ||||||||
Course Requisites: | |||||||||
Does the Course Require Work Experience?: | No | ||||||||
Type of course: | Department/Faculty Elective | ||||||||
Course Level: |
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Mode of Delivery: | Face to face | ||||||||
Course Coordinator : | Öğr.Gör. CANSU İZGİ AYDIN | ||||||||
Course Lecturer(s): |
Öğr.Gör. ARİF AKDAŞ |
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Course Assistants: |
Course Objectives: | This course aims to teach the basic operation of professional kitchen appliances, general hygiene approach and kitchen language with the help of theoretical and practical information systematically given during 4 weeks of education. This course gives students the ability to follow properly prescribed prescriptions. |
Course Content: | Basic Doughs - Tart Doughs Basic Doughs - Pate au choux Basic Doughs - Cakes Basic Doughs - Fat Dough Prepared By Folding Basic Doughs - Oily Dough 2 Making of Sweet Fermented Dough Making Mini Sweeties Frozen Desserts Egg-Based (Custard) Type Sweeties Classic Pastries Serving Ribs and Plate Decoration Pre-ferment and sour yeast application Bakery techniques and flour types Bakery grades and details to be considered in bakery applications Successful bread baking Basic dough Principles of cooking and temperature |
The students who have succeeded in this course;
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Week | Subject | Related Preparation |
1) | Introducing the course syllabus and explaining the course flow Examining the source books | Examination of course resources |
2) | • Tart Dough • Tartlet • Pastry Cream • Ganache | Reading related sections from course notes |
3) | • Diplomat Cream • Chocolate Fondant • Pate au choux | Reading related sections from course notes |
4) | • Sponge Cake Genoise • Angel Cake • Muffin | Reading related sections from course notes |
5) | • Bakes • Daquise • Pralin Cream | Reading related sections from course notes |
6) | Puff Pastry • Croissant • Puff Pastry Cake • White Chocolate Mousse | Reading related sections from course notes |
7) | Midterm exam | |
8) | Pre-ferment and sour yeast application Bakery techniques and flour types | |
9) | Bakery grades and details to be considered in bakery applications Successful bread baking Basic dough Principles of cooking and temperature | |
10) | Fougasse Pain de Champagne Pain de Seigle | |
11) | Ciabatta Stromboli Pane Casalingo | |
12) | Panettone Challah Bollo – Rei Pan de Muerto | |
13) | Macar patates ekmeği Partybrot Pullar | |
14) | Irish soda bread Cottage loaf Victorian style breads |
Course Notes / Textbooks: | Öğretim Elemanını dağıttığı reçeteler ve ders notları LAROUSSE BOOK OF BREAD, Eric KAYSER Ekmek bir tutkudur, Dilistan Çilingiroğlu Shipman Practical Professional Cookery, H. L. Cracknell – R.J. Kaufmann revised 3 rd Edition. Publisher: Lucy Mills, Senn Lee Press Singapore 1999 Öğrencilere her der öncesinde, o derste uygulanacak reçeteler dağıtılmaktadır. |
References: | The Professional Pastry Chef “ – Bo Friberg McGee, H., 2004, On Food and Cooking: The Science and Lore of the Kitchen, Scribner |
Learning Outcomes | 2 |
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Program Outcomes | |||||
1) Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |||||
2) Calculates the calorie and nutritional value of the foods | |||||
3) Arranges, apply and controls the menu | |||||
4) İçecek çeşitlerini tanır, şarap sunumu yapar. | |||||
5) Knows and makes pastry. | |||||
6) Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir. |
No Effect | 1 Lowest | 2 Low | 3 Average | 4 High | 5 Highest |
Program Outcomes | Level of Contribution | |
1) | Graduated students from culinary education program, while working in a kitchen can take responsibility personal or in group, cominicate with other employee, resolve the problems by using qualitative and quantitative data. | |
2) | Calculates the calorie and nutritional value of the foods | |
3) | Arranges, apply and controls the menu | |
4) | İçecek çeşitlerini tanır, şarap sunumu yapar. | |
5) | Knows and makes pastry. | |
6) | Toplu yemek organizasyonlarında (catering,restoran,hotel) görev yapar. Yiyecek üretimi alanında iş sağlığı ve güvenliği, yiyecek hijyeni ve güvenliği ile genel iş pratiğinde en iyi uygulamaları gerçekleştirebilir. |
Field Study | |
Expression | |
Individual study and homework | |
Lesson | |
Group study and homework | |
Homework | |
Q&A / Discussion | |
Application (Modelling, Design, Model, Simulation, Experiment etc.) |
Written Exam (Open-ended questions, multiple choice, true-false, matching, fill in the blanks, sequencing) | |
Oral Examination | |
Homework | |
Application | |
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 | 15 | 54 |
Application | 13 | 26 |
Homework Assignments | 4 | 20 |
Midterms | 2 | 20 |
Final | 2 | 20 |
Total Workload | 140 |