Course Information
SemesterCourse Unit CodeCourse Unit TitleT+P+LCreditNumber of ECTS Credits
3ASC273Boutique Pastry2+2+035

 
Course Details
Language of Instruction Turkish
Level of Course Unit Associate Degree
Department / Program Cooking
Type of Program Formal Education
Type of Course Unit Elective
Course Delivery Method Face To Face
Objectives of the Course It is aimed to increase knowledge on the use of raw materials, personalized product design and supporting creativity in the boutique pastry sector.
Course Content Development of boutique pastry, preparation of boutique cookies, royal icing and stencil applications, using and squeezing techniques, paint types and usage techniques, sugar paste applications, texture and painting techniques, flower design from sugar paste, human and animal modeling, model cake studies, special day cake designs.
Course Methods and Techniques Lecture, Presentation, Demonstration.
Prerequisites and co-requisities None
Course Coordinator None
Name of Lecturers Instructor Tuğçe Cebeci tugce.cebeci@gedik.edu.tr
Assistants None
Work Placement(s) No

Recommended or Required Reading
Resources Cenk Sönmezsoy, 2020. Cafe Fernando, Mundi Publications.
Işıl Sözer & Berna Gürşen, 2010, Butik Pastacılık, Boyut Yayınları.
Peggy Porschen, 2014, Butik Pastacılık, Remzi Kitabevi.
Duygu Tuğcu, 2018, Butik Pastacılık, Rumuz Yayınları.
Işıl Sözer & Berna Gürşen, 2010, Butik Pastacılık, Boyut Yayınları. Peggy Porschen, 2014, Butik Pastacılık, Remzi Kitabevi. Duygu Tuğcu, 2018, Butik Pastacılık, Rumuz Yayınları.

Course Category
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 % 30
Practice 1 % 20
Final examination 1 % 50
Total
3
% 100

 
ECTS Allocated Based on Student Workload
Activities Quantity Duration Total Work Load
Course Duration 14 3 42
Hours for off-the-c.r.stud 14 3 42
Mid-terms 1 10 10
Practice 12 2 24
Final examination 1 20 20
Total Work Load   Number of ECTS Credits 5 138

 
Course Learning Outcomes: Upon the successful completion of this course, students will be able to:
NoLearning Outcomes
1 Have knowledge about boutique pastry techniques.
2 To gain the ability to make products using equipment and raw materials for boutique pastry.
3 Gaining skills in cake design and presentation using their creativity.

 
Weekly Detailed Course Contents
WeekTopicsStudy MaterialsMaterials
1 Introduction to Boutique Pastry
2 Boutique Cookie Preparation and Decorating
3 Meringue and Pavlova Preparation
4 Royal Icing and Stencil Applications
5 Product Design with Isomalt Techniques
6 Using Duy and Cream Squeezing Techniques
7 Paint Types and Usage Techniques
8 MIDTERM EXAM
9 Tissue Techniques from Sugar Dough
10 Flower Design from Sugar Dough
11 Human Modelling (Beginner Level)
12 Animal Design from Sugar Dough
13 Model Cake Studies
14 Edible Paper Designs
15 Special Day Design Cake Preparation (Engagement, Wedding)

 
Contribution of Learning Outcomes to Programme Outcomes
P1 P2 P3 P4 P5 P6 P7 P8 P9 P10 P11 P12
All 2 3 4 4 2 4 3 3
C1 2 2 4 4 3 3 3
C2 3 4 4 3 4 4 3
C3 2 4 4 2 3

  bbb

  
  https://obs.gedik.edu.tr/oibs/bologna/progCourseDetails.aspx?curCourse=239382&curProgID=5609&lang=en