Code | Name of the Course Unit | Semester | In-Class Hours (T+P) | Credit | ECTS Credit |
---|---|---|---|---|---|
GSY425 | PASTRY TECHNIQUES | 7 | 4 | 2 | 7 |
GENERAL INFORMATION |
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Language of Instruction : | Turkish |
Level of the Course Unit : | BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle |
Type of the Course : | Compulsory |
Mode of Delivery of the Course Unit | - |
Coordinator of the Course Unit | Assist.Prof. NEVRUZ BERNA TATLISU |
Instructor(s) of the Course Unit | Lecturer MURAT MUTLU TOKAY |
Course Prerequisite | No |
OBJECTIVES AND CONTENTS |
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Objectives of the Course Unit: | This is the learning and application of the basic techniques of cake and sweet production of the intended students. |
Contents of the Course Unit: | The content of this course is pastry management, dough types, dessert varieties and pastry production. |
KEY LEARNING OUTCOMES OF THE COURSE UNIT (On successful completion of this course unit, students/learners will or will be able to) |
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Discuss the differences of advanced pastry techniques. |
Analyze standard prescriptions. |
Determine the correct production techniques according to the material and prescription used. |
Rearrange the pastry and dessert products. |
WEEKLY COURSE CONTENTS AND STUDY MATERIALS FOR PRELIMINARY & FURTHER STUDY |
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Week | Preparatory | Topics(Subjects) | Method |
1 | - | Paving, quality control and layout | Lecture, Apply |
2 | Related readings, Video watching | Dough prepared by whipping | Lecture, Apply |
3 | Related readings, Video watching | Minced prepare dough-1 | Lecture, Apply |
4 | Related readings, Video watching | Minced prepare dough-2 | Lecture, Apply |
5 | Related readings, Video watching | Fermented prepare doughs | Lecture, Apply |
6 | Related readings, Video watching | Doughs prepared by autoclaving | Lecture, Apply |
7 | Related readings, Video watching | Baked prepared doughs | Lecture, Apply |
8 | - | MID-TERM EXAM | - |
9 | Related readings, Video watching | Preparing products from oily material | Lecture, Apply |
10 | Related readings, Video watching | Macaron made | Lecture, Apply |
11 | Related readings, Video watching | Preparation of cake | Lecture, Apply |
12 | Related readings, Video watching | Use of chocolate in bakery products | Lecture, Apply |
13 | Related readings, Video watching | Preparing cereal sweets | Lecture, Apply |
14 | Related readings, Video watching | Milky desserts | Lecture, Apply |
15 | Related readings, Video watching | Kadayif varieties | Lecture, Apply |
16 | - | FINAL EXAM | - |
17 | - | FINAL EXAM | - |
SOURCE MATERIALS & RECOMMENDED READING |
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Eryılmaz Cılızoğlu, L. (2013). Pasta, Bisküvi Hazırlama Teknikleri ve Çeşitleri, Remzi, İstanbul. |
Gellatly, J. (2014). Bread, Cake, Doughnut, Pudding : Sweet and Savoury Recipes from Britain's Best Baker, Penguin. |
ASSESSMENT |
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Assessment & Grading of In-Term Activities | Number of Activities | Degree of Contribution (%) | Description |
Level of Contribution | |||||
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0 | 1 | 2 | 3 | 4 | 5 |
KNOWLEDGE |
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Theoretical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can define basic concepts about gastronomy.
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4 | |||||
2 |
Can interpret basic concepts, study areas and approaches related to the field.
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4 |
KNOWLEDGE |
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Factual |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.
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2 | |||||
2 |
Can compare national and international cuisines in terms of similarities and differences.
|
5 |
SKILLS |
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Cognitive |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can analyze the eating and drinking art, the related systems and structures.
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4 | |||||
2 |
Can prepare technical infrastructure and contents of the culinary activies.
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4 |
SKILLS |
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Practical |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can apply theoretical knowledge about food science into the field of gastronomy.
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3 | |||||
2 |
Can collaborate with the shareholders to present new challenging ideas and products for the market.
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4 | |||||
3 |
Can integrate basic cooking techniques and product preparation principles into today's technology.
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4 | |||||
4 |
Can plan the work schedule and workflow in food and beverage enterprises.
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2 |
OCCUPATIONAL |
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Autonomy & Responsibility |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can calculate costing in the food and beverage facilities.
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4 | |||||
2 |
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
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1 | |||||
3 |
Can organize national and international competitions and fairs.
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0 |
OCCUPATIONAL |
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Learning to Learn |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.
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4 | |||||
2 |
Can find planning, executioning and editing mistakes systematicly related to his field.
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4 |
OCCUPATIONAL |
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Communication & Social |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can express his/her ideas verbally and orally by using presentation and communication techniques.
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2 | |||||
2 |
Can organize all gastronomy-related activities.
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0 |
OCCUPATIONAL |
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Occupational and/or Vocational |
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Programme Learning Outcomes | Level of Contribution | ||||||
0 | 1 | 2 | 3 | 4 | 5 | ||
1 |
Can interpret ethical values and legal regulations according to the codexes.
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4 | |||||
2 |
Can design communial and social pojects using historical, cultural and geographical values.
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1 | |||||
3 |
Can perform scientific researche and study using knowledge and skills related to his field.
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1 |
WORKLOAD & ECTS CREDITS OF THE COURSE UNIT |
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Workload for Learning & Teaching Activities |
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Type of the Learning Activites | Learning Activities (# of week) | Duration (hours, h) | Workload (h) |
Lecture & In-Class Activities | 14 | 4 | 56 |
Preliminary & Further Study | 14 | 4 | 56 |
Land Surveying | 0 | 0 | 0 |
Group Work | 0 | 0 | 0 |
Laboratory | 0 | 0 | 0 |
Reading | 0 | 0 | 0 |
Assignment (Homework) | 10 | 3 | 30 |
Project Work | 0 | 0 | 0 |
Seminar | 0 | 0 | 0 |
Internship | 0 | 0 | 0 |
Technical Visit | 0 | 0 | 0 |
Web Based Learning | 0 | 0 | 0 |
Implementation/Application/Practice | 10 | 3 | 30 |
Practice at a workplace | 0 | 0 | 0 |
Occupational Activity | 0 | 0 | 0 |
Social Activity | 0 | 0 | 0 |
Thesis Work | 0 | 0 | 0 |
Field Study | 0 | 0 | 0 |
Report Writing | 0 | 0 | 0 |
Final Exam | 1 | 1 | 1 |
Preparation for the Final Exam | 0 | 0 | 0 |
Mid-Term Exam | 0 | 0 | 0 |
Preparation for the Mid-Term Exam | 0 | 0 | 0 |
Short Exam | 0 | 0 | 0 |
Preparation for the Short Exam | 0 | 0 | 0 |
TOTAL | 49 | 0 | 173 |
Total Workload of the Course Unit | 173 | ||
Workload (h) / 25.5 | 6,8 | ||
ECTS Credits allocated for the Course Unit | 7,0 |