Culinary
Associate	TR-NQF-HE: Level 5	QF-EHEA: Short Cycle	EQF-LLL: Level 5

General course introduction information

Course Code:

MASC248

Course Name:

Basic Pastry and Baking

Course Semester:

Spring

Course Credits:

Theoretical	Practical	Credit	ECTS
2	2	3	5

Language of instruction:

Course Requisites:

Does the Course Require Work Experience?:

Type of course:

Department/Faculty Elective

Course Level:

Associate

TR-NQF-HE:5. Master`s Degree

QF-EHEA:Short Cycle

EQF-LLL:5. Master`s Degree

Mode of Delivery:

Face to face

Course Coordinator :

Öğr.Gör. CANSU İZGİ AYDIN

Course Lecturer(s):

Öğr.Gör. ARİF AKDAŞ

Course Assistants:

Course Objective and Content

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

Learning Outcomes

The students who have succeeded in this course;

Learning Outcomes

1 - Knowledge
Theoretical - Conceptual
2 - Skills
Cognitive - Practical
1) Tart Dough • Tartlet • Pastry Cream • Ganache Diplomat Cream • Chocolate Fondant • Pate au choux Sponge Cake Genoise • Angel Cake • Muffin Puff •Croissant • Puff Pastry Cake • White Chocolate Mousse Danish and Breakfast Products • Palmier • Cinnamon Buns Pre-fermentation and sour yeast application. Showing and teaching of bakery techniques and flour types. Bakery grades and details to be considered in bakery applications Successful bread baking Basic dough Successfull breadmaking Essentials of baking and temperature Baguette, Crounne, Pistolets, Tordu Focaccia Champagne bread Rye bread Irish Soda Bread summer bread Victorian breads
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)	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

Sources

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

Course-Program Learning Outcome Relationship

Learning Outcomes	2
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.

Course - Learning Outcome Relationship

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.

Learning Activity and Teaching Methods

Field Study
Expression
Individual study and homework
Lesson
Group study and homework
Homework
Q&A / Discussion
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)
Oral Examination
Homework
Application
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	15	54
Application	13	26
Homework Assignments	4	20
Midterms	2	20
Final	2	20
Total Workload		140