Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS CreditsLast Updated Date
5GST329Pastry1+3+03605.11.2024

 
Course Details
Language of Instruction Turkish
Level of Course Unit Bachelor's Degree
Department / Program Gastronomy and Culinary Arts
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course It is aimed to teach students how to make, decorate, store and present cake types such as cakes, cookies, tarts, brownies, muffins, cakes, and fresh cakes.
Course Content In the course, a teaching process based on the practical processing of the products within the scope of pastry takes place. Pastry products constitute the content of the course.
Course Methods and Techniques Culinary Practices and Oral Expression.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Sefa SABIRLI
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Modern Pastry in Gastronomy - Utku Sezer, Kitapyurdu Direct Publishing.
Course Notes Modern Pastry in Gastronomy - Utku Sezer, Kitapyurdu Direct Publishing.

Course Category
Mathematics and Basic Sciences %0
Social Sciences %0
Science %0
Field %100

Planned Learning Activities and Teaching Methods
Activities are given in detail in the section of "Assessment Methods and Criteria" and "Workload Calculation"

Assessment Methods and Criteria
In-Term Studies Quantity Percentage
Mid-terms 1 % 40
Final examination 1 % 60
Total
2
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 1 14
Hours for off-the-c.r.stud 14 5 70
Mid-terms 1 10 10
Practice 14 3 42
Final examination 1 13 13
Total Work Load   Number of ECTS Credits 6 149

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 The student learns how to make basic pastry products such as cakes, cookies, sponge cake.
2 The student knows the problems that may be encountered during the storage process of pastry products and their contents.
3 Student learns how to use professional bakery equipment such as oven, mixer.
4 The student knows the processes such as eggs, milk and flour used by patisserie programs.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 İntroduction Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.
2 Dry Cake and Biscuit Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.
3 Doughs Prepared by Chopping Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.
4 Doughs Prepared by Cooking Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.
5 Doughs Prepared by Chopping Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.
6 Whipped Doughs Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.
7 Milky Desserts Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.
8 Midterm
9 Doughs Prepared by Fermentation Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.
10 Turkish Dessert I Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.
11 Turkish Desserts II Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.
12 International Desserts I Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.
13 International Desserts Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.
14 Creative Cake Practices Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.
15 Creative Cake Practices Gastronomide Modern Pastacılık - Utku Sezer, Kitapyurdu Doğrudan Yayıncılık.

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12 P13 P14 P15 P16
All 5
C1 5 2 2 5 3 3 3 5
C2 5 5 3
C3 5 5 3
C4 5 5 2

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  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=211165&curProgID=5713&lang=en