|
|
|
|
| Knowledge
(Described as Theoritical and/or Factual Knowledge.)
|
1) Gains knowledge about the basic techniques and methods of pastry making.
Learns basic pastry topics such as dough products, creams, sauces, and decoration techniques.
Gains information about current trends and innovations in the pastry sector.
Gains knowledge about hygiene and food safety standards.
Acquires theoretical knowledge about the preparation, baking, and presentation of pastry products.
|
| Skills
(Describe as Cognitive and/or Practical Skills.)
|
1) Can apply pastry techniques and prepare creative pastry products.
Gains practical skills in preparing dough products, creams, and sauces.
Can design aesthetic pastry products and present them.
Can apply hygiene and food safety standards.
Can evaluate the quality of pastry products using quality control methods.
|
| Competences
(Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.)
|
1) Gains field-specific technical and creative competencies.
Solves problems and develops innovative approaches.
Gains knowledge about sectoral operations.
|
| Week |
Subject |
| Related Preparation |
Pekiştirme |
| 1) |
Introduction to Pastry, Introduction to Materials and Equipment |
| 2) |
Sugar, Syrups, Meringues (Italian, Swiss, French) |
| 3) |
Sweet Pastry, Pastry Cream, Cream Diplomat |
| 4) |
Shortcrust pastry
Italian Meringued Lemon Tart and Quiche |
| 5) |
Sponge Cake, Fillings, Ganache,
Black Forrest
|
| 6) |
Choux Pastry
Eclair, Profiterole and
Craqueline |
| 7) |
Sable Hollandais, Cookies and Cookie Decorating (Royal Icing and Glace Icing) |
| 8) |
Midterm Exam |
| 9) |
Swiss Brioche and Magnolia |
| 10) |
Chocolate tempering and figures
(Truffe, Rochers, Muscadine) |
| 11) |
Sugar paste concept cake |
| 12) |
Opera Cake (Bisküvi Jaconde, Cream Mousseline, Ganache, Glaze) |
| 13) |
Charlotte
(Ladyfingers, fruit puree, gelatin usage, glaze) |
| 14) |
Caramelized White Chocolate/ Diplomat Cream Strawberry Sablé Breton and
Chocolate Swiss Roll |
| 15) |
Paris Brest- San Sebastian Cheesecake |
| 16) |
Final Exam |
| References: |
Institut National de la Boulangerie-Patisserie (2004), Devenir Patissier,Editions Sotal:Rouen
Sözer,I ve Gürşen, B (2011), Butik Pastacılık, Boyut Yayıncılık:İstanbul
Sönmezsoy, C (2017),Cafe Fernando, Okuyanus:İstanbul
Herme, P(2006), Le Larousse des Desserts, Larousse:Paris
Ferrandi (2019), Chocolate, Flammarion:Paris |
|
| Q & A |
|
| Case Problem Solving/ Drama- Role/ Case Management |
|
| Laboratory |
|
| Quantitative Problem Solving |
|
| Fieldwork |
|
| Group Study / Assignment |
|
| Individual Assignment |
|
| WEB-based Learning |
|
| Internship |
|
| Practice in Field |
|
| Project Preparation |
|
| Report Writing |
|
| Seminar |
|
| Supervision |
|
| Social Activity |
|
| Occupational Activity |
|
| Occupational Trip |
|
| Application (Modelling, Design, Model, Simulation, Experiment et.) |
|
| Reading |
|
| Thesis Preparation |
|
| Field Study |
|
| Student Club and Council Activities |
|
| Other |
|
| Logbook |
|
| Interview and Oral Conversation |
|
| Research |
|
| Watching a movie |
|
| Bibliography preparation |
|
| Oral, inscribed and visual knowledge production |
|
| Taking photographs |
|
| Sketching |
|
| Mapping and marking |
|
| Reading maps |
|
| Copying textures |
|
| Creating a library of materials |
|
| Presentation |
|
| Semester Requirements |
Number of Activities |
Level of Contribution |
| Attendance |
|
% 0 |
| Laboratory |
|
% 0 |
| Application |
|
% 0 |
| Practice Exam |
|
% 0 |
| Quizzes |
|
% 0 |
| Homework Assignments |
|
% 0 |
| Presentation |
|
% 0 |
| Project |
|
% 0 |
| Special Course Internship (Work Placement) |
|
% 0 |
| Field Study |
|
% 0 |
| Article Critical |
|
% 0 |
| Article Writing |
|
% 0 |
| Module Group Study |
|
% 0 |
| Brainstorming |
|
% 0 |
| Role Playing + Dramatizing |
|
% 0 |
| Out of Class Study |
|
% 0 |
| Preliminary Work, Reinforcement |
|
% 0 |
| Application Repetition etc. |
|
% 0 |
| Homework (reading, writing, watching movies, etc.) |
|
% 0 |
| Project Preparation + Presentation |
|
% 0 |
| Report Preparation + Presentation |
|
% 0 |
| Presentation / Seminar Preparation + Presenting |
|
% 0 |
| Oral examination |
|
% 0 |
| Midterms |
1 |
% 40 |
| Final |
1 |
% 60 |
| Practical Final |
1 |
% 60 |
| Report Submission |
|
% 0 |
| Bütünleme |
|
% 0 |
| Bütünleme Pratik |
1 |
% 60 |
| Kanaat Notu |
|
% 0 |
| Committee |
|
% 0 |
| Yazma Ödev Dosyası |
|
% 0 |
| Portfolio |
|
% 0 |
| Take-Home Exam |
|
% 0 |
| Logbook
|
|
% 0 |
| Participation |
|
% 0 |
| Discussion |
|
% 0 |
| total |
% 220 |
| PERCENTAGE OF SEMESTER WORK |
|
% 160 |
| PERCENTAGE OF FINAL WORK |
|
% 60 |
| total |
% 220 |
| Activities |
Number of Activities |
Workload |
| Course Hours |
14 |
14 |
| Laboratory |
|
|
| Application |
14 |
28 |
| Practice Exam |
|
|
| Special Course Internship (Work Placement) |
|
|
| Field Work |
|
|
| Study Hours Out of Class |
14 |
42 |
| Article Critical |
|
|
| Article Writing |
|
|
| Module Group Study |
|
|
| Brainstorming |
|
|
| Role Playing + Dramatizing |
|
|
| Out-of-Class Study (Pre-study, Reinforcement, Practice Review, etc.) |
|
|
| Homework (reading, writing, watching movies, etc.) |
14 |
42 |
| Project Preparation + Presentation |
|
|
| Report Preparation + Presentation |
|
|
| Presentation / Seminar Preparation + Presenting |
|
|
| Oral examination |
|
|
| Preparing for Midterm Exams |
8 |
15 |
| MIDTERM EXAM (Visa) |
1 |
1 |
| Preparing for the General Exam |
7 |
14 |
| GENERAL EXAM (Final) |
|
|
| Participation |
|
|
| Discussion |
|
|
| Portfolio |
|
|
| Take-Home Exam |
|
|
| Logbook
|
|
|
| Total Workload |
156 |
| ECTS (30 saat = 1 AKTS ) |
5 |
