• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3074 BASIC PATISTRY COMPULSORY 2 2 0 4

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ

Offered to

Gastronomy And Culinary Arts

Course Objective

This course aims to prepare the student for the use of professional patisserie equipment. They comprehend and reinforce basic pastry techniques. Understand the importance of material choices, develop recipe formulas.

Learning Outcomes of the Course Unit

1   Identify cream and custard classifications. 2   Apply intermediate dough techniques and presentations. 3   Describe sugar and chocolate decoration techniques 4   Prepare buffet and banquet pastry products. 5   Apply classic cakes using various techniques and ingredients. 6   Develop a new pastry recipe.

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 Introduction to Pastry History 2 Term Prediction and Pastry History. Equipment and Material Descriptions / Milk and Egg Desserts 3 Mereng Types, Production Techniques and Usage Areas / Macaron Production Techniques and Intermediate Filling Types / Jam and Marmalades / Bulk Dough (Theoric) 4 Tart, Pie and Quiche Making Techniques / Cookie Making Techniques 5 Learning and implementing of biscuit varieties 6 Bavarian and Mousse Making Techniques / Baked Custard Making Techniques / Introduction to Yeast Dough 7 Midterm / Bavarian and Mousse Making Techniques / Baked Custard Making Techniques / Introduction to Yeast Dough 8 Macaron Making Techniques and Filling Types / Jams and Marmalades, Bulk Doughs: Pancakes and Waffles. Filling and Sauces 9 Macaron Making Techniques and Filling Types / Jams and Marmalades, Bulk Doughs: Pancakes and Waffles. Filling and Sauces 10 Macaron Making Techniques and Filling Types / Jams and Marmalades, Bulk Doughs: Pancakes and Waffles. Filling and Sauces 11 Pate a choux Making Techniques: Eclairs, Profiterole, Religuese. Sweet Sauce Types and Glaze Making / Tart Pie Making Techniques 12 Pate a choux Making Techniques: Eclairs, Profiterole, Religuese. Sweet Sauce Types and Glaze Making / Tart Pie Making Techniques 13 Cookie Making Techniques 14 Bavarian and Mousse Making Techniques 15 Final Exam 16 Final Exam

Recomended or Required Reading

Türkan C. (2009) Yemek Repertuarı, Ankara: Sistem Ofset Cake Craft and Decoration, Leicestershire: Cake & Craft co. Issue 93 -125 Greweling P. P. ( 2013) Chocolates and Confections, New Jersey: JohnWiley Sons Stamm M. ( 2011) The Pastry Chef Apprantice, Massacushesetts : Quayside Pub

Planned Learning Activities and Teaching Methods

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

Further Notes About Assessment Methods

None

Assessment Criteria

to be announced.

Language of Instruction

Turkish

Course Policies and Rules

to be announced.

Contact Details for the Lecturer(s)

to be announced.

Office Hours

to be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 14 3 42 Preparations before/after weekly lectures 14 4 56 Preparation for midterm exam 1 3 3 Preparation for final exam 1 3 3 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 106

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 1 1 1 1 1 5 LO.2 1 1 1 1 1 5 LO.3 1 1 1 1 4 4 LO.4 1 1 1 1 1 1 LO.5 1 1 1 1 1 1 LO.6 1 1 1 1 1 1