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PASTRY TECHNIQUES PROGRAMME COURSE DESCRIPTION

Code Name of the Course Unit Semester In-Class Hours (T+P) Credit ECTS Credit
GSY425 PASTRY TECHNIQUES 7 4 2 7

GENERAL INFORMATION

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

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)

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

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

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

Assessment & Grading of In-Term Activities Number of Activities Degree of Contribution (%) Description
Level of Contribution
0 1 2 3 4 5

CONTRIBUTION OF THE COURSE UNIT TO THE PROGRAMME LEARNING OUTCOMES

KNOWLEDGE

Theoretical

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Can define basic concepts about gastronomy.
4
2
Can interpret basic concepts, study areas and approaches related to the field.
4

KNOWLEDGE

Factual

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.
2
2
Can compare national and international cuisines in terms of similarities and differences.
5

SKILLS

Cognitive

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.
4
2
Can prepare technical infrastructure and contents of the culinary activies.
4

SKILLS

Practical

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.
3
2
Can collaborate with the shareholders to present new challenging ideas and products for the market.
4
3
Can integrate basic cooking techniques and product preparation principles into today's technology.
4
4
Can plan the work schedule and workflow in food and beverage enterprises.
2

OCCUPATIONAL

Autonomy & Responsibility

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Can calculate costing in the food and beverage facilities.
4
2
Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.
1
3
Can organize national and international competitions and fairs.
0

OCCUPATIONAL

Learning to Learn

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.
4
2
Can find planning, executioning and editing mistakes systematicly related to his field.
4

OCCUPATIONAL

Communication & Social

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.
2
2
Can organize all gastronomy-related activities.
0

OCCUPATIONAL

Occupational and/or Vocational

Programme Learning Outcomes Level of Contribution
0 1 2 3 4 5
1
Can interpret ethical values and legal regulations according to the codexes.
4
2
Can design communial and social pojects using historical, cultural and geographical values.
1
3
Can perform scientific researche and study using knowledge and skills related to his field.
1

WORKLOAD & ECTS CREDITS OF THE COURSE UNIT

Workload for Learning & Teaching Activities

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