Course Information

Semester	Course Unit Code	Course Unit Title	T+P+L	Credit	Number of ECTS Credits	Last Updated Date
7	GST427	Advanced Pastry Techniques	1+3+0	3	6	31.10.2024

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	In general, this course prepares the student to use the equipment in a pastry shop professionally, while comprehending and reinforcing the basic pastry techniques. They understand the importance of material selection and develop recipe formulas.
Course Content	This course aims to enable students to follow the applied prescriptions properly and to understand the application techniques. It equips basic pastry recipes for making cookies, tarts, cakes, muffins, bulk dough, meringue, macarons, marmalade. It enables them to reinforce the correct recipe reading and to recognize the basic products and raw materials used in the pastry field.
Course Methods and Techniques	Culinary Applications, 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	DESSERT, CAKE AND PASTRY Concepts, Principles and Practices-Alper KURNAZ, Serkan ŞENGÜL, Detay Publishing.
Course Notes	DESSERT, CAKE AND PASTRY Concepts, Principles and Practices-Alper KURNAZ, Serkan ŞENGÜL, Detay Publishing.

Course Category

Science	%10
Field	%90

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	3	42
Mid-terms	1	20	20
Practice	14	3	42
Final examination	1	30	30
Total Work Load			Number of ECTS Credits 6 148

Course Learning Outcomes: Upon the successful completion of this course, students will be able to:

No	Learning Outcomes
1	Students can make concepts and definitions covering advanced pastry techniques.
2	Learn how to make cake, chocolate and meringue.
3	Learns to work in accordance with food hygiene and sanitation rules in the patisserie area.
4	Learn how to make creative and advanced pastry products.

Weekly Detailed Course Contents

Week	Topics	Materials
1	Description of Course Content/Curriculum	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
2	Pie chocolate decor preparation application	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
3	Making Mereng and Macaroni	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
4	Chocolate Techniques and Making	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
5	Chocolate Products	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
6	Cake Making and Mirror Glaze Technique	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
7	Cake Coating and Decoration	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
8	Midterm	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
9	Special Cakes	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
10	Modern Cake Making and Decoration Techniques I	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
11	Modern Cake Making and Decoration Techniques II	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
12	Sugar Dough Study I	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
13	Sugar Dough Study II	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
14	Advanced Creative Pastry Applications	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.
15	Advanced Creative Pastry Applications	TATLI, PASTA VE HAMUR İŞLERİ Kavramlar, İlkeler ve Örnek Uygulamalar-Alper KURNAZ, Serkan ŞENGÜL, Detay Yayıncılık.

Contribution of Learning Outcomes to Programme Outcomes

	P1	P4	P5	P7	P16
All	5
C1	5
C2	5	3	5	5
C3	5				5
C4	5	5	5	5

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https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=211192&curProgID=5713&lang=en