DESSERT AND PASTRY ARTS
- Course
- GAMS306 - DESSERT AND PASTRY ARTS
- Department
- Gastronomy and Culinary Arts - Turkish - Undergraduate
- Course Type
- Course
- Status
- Required
- Language
- Turkish
- Credit
- 3
- ECTS
- 4
- T+P+L
- 3 + 0 + 0
- Course Coordinator(s)
- -
- Prerequisite
- -
- Keywords
Course Description
Baking & Pastry Technologies is a look into the scientific side of baking. Baking & Pastry Technologies is dedicated to teaching different scenarios, and reactions of ingredients, while baking. The lab element gives the experience of seeing different reactions of ingredients in baking; knowing, by looking at finished products, what works best and what may ruin the project. At the completion of this course, the student will have basic knowledge of the scientific breakdown that goes into the formulas of baking. This course will enable graduates to better be prepared to gain positions as a pastry chef or patissiere.
DESSERT AND PASTRY ARTS
Evaluation Tools (Active Term)
No evaluation items have been defined.
Course outcomes
- 01 -
- 02 -
- 03 -
- 04 -
- 05 -
Course Syllabus
| Week | Topic |
|---|---|
| Week 1 | Ahududu Bavyera- Krem Şanti- Krem Anglez |
| Week 2 | Tuzlu Tart Hamuru ve Kişler |
| Week 3 | Tatlı Tart Hamuru Limonlu Tart Ve Merengler |
| Week 4 | Şu (Choux) Hamuru &- Profiterol ve Ekler (Üretim) Paris Brest- Pastacı Kreması |
| Week 5 | Kurabiye Yapımı |
| Week 6 | Milföy Hamuru- Tarte Tatin |
| Week 7 | Meyveli Kek- Limonlu Kek |
| Week 8 | Ara Sınav |
| Week 9 | Cake Pops- Truffles |
| Week 10 | Krem Brule- Krem Karamel |
| Week 11 | Cheesecake - and New York Cheesecake (Üretim) |
| Week 12 | Kedi dili ve Tiramisu Yapımı (Üretim) |
| Week 13 | Pratik Sınav Hazırlığı |
| Week 14 | Final Sınavları |
| Week 15 | Final Sınavları |
Reference Books & Course Materials
- 01 Ders hocasının kendi notları.
Learning Outcomes
- L01 Distinguish between sweet and savory tarts. SOLO 4
- L02 Matches main creams by product. SOLO 2
- L03 Examines the structure of puff pastry dough. SOLO 4
- L04 Improves tempering and rubbing techniques. SOLO 5
Program Outcomes
- P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
- P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
- P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
- P04 4. Students will be able to internalize health and safety protocols as the focus of their studies,
- P05 5. Students will be able to compete at national and international scales.
- P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
- P07 7. Students will be able to organize and manage catering events.
- P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
- P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
- P10 10. Students will be able to apply food and beverage cost control methods.
- P11 11. Students will be able to develop skills to identify and solve the problems within professional practices.
- P12 12. Students will be able to plan and maintain the professional processes.
- P13 13. Students will be able to acquire and develop entrepreneurial ability.
- P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
- P15 15. Students will be able to have knowledge of a foreign language at basic level.
Po-Lo Matrix
| LO | P01 | P02 | P03 | P04 | P05 | P06 | P07 | P08 | P09 | P10 | P11 | P12 | P13 | P14 | P15 | Average |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| L01 | 0 | 0 | 0 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 |
| L02 | 0 | 0 | 0 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 |
| L03 | 0 | 0 | 0 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 |
| L04 | 0 | 0 | 0 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 5 | 4 |