Nevşehir Hacı Bektaş Veli University Course Catalogue
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| Year/Semester of Study | 2 / Spring Semester | ||||
| Level of Course | 1st Cycle Degree Programme | ||||
| Type of Course | Compulsory | ||||
| Department | GASTRONOMY AND CULINARY ARTS | ||||
| Pre-requisities and Co-requisites | None | ||||
| Mode of Delivery | Face to Face | ||||
| Teaching Period | 14 Weeks | ||||
| Name of Lecturer | KADER PARLAK (kaderparlak@nevsehir.edu.tr) | ||||
| Name of Lecturer(s) | |||||
| Language of Instruction | Turkish | ||||
| Work Placement(s) | None | ||||
| Objectives of the Course | |||||
| This course focuses on the preparation of desserts, cakes, and pastries in a culinary operation. Within the scope of this course, students will learn the basic methods used in baking, pastry and dessert production. Students will also put into practice what they learn in this course and prepare a variety of pastries, desserts and cakes. | |||||
| Learning Outcomes | PO | MME | |
| The students who succeeded in this course: | |||
| LO-1 | Describe the properties and functions of various ingredients used in the production of pastry items |
PO-2 Understand and applythe concepts, principles and theories in the gastronomy and culinary arts. PO-5 Identify, use and care the physical environment, tools, equipments and technologies related to the fieldof gastronomy and culinary arts. |
Laboratory Exam |
| LO-2 | Know the basic methods used in dough preparation. |
PO-6 Identify and practice a variety of culinary cooking methods. |
Laboratory Exam |
| LO-3 | Prepare a variety of breads and pastries. |
PO-6 Identify and practice a variety of culinary cooking methods. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. PO-8 Develop a variety of menus on the basis of menu planning principles. |
Laboratory Exam |
| LO-4 | Prepare a variety of cakes utilizing various mixing, panning and baking methods |
PO-6 Identify and practice a variety of culinary cooking methods. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. PO-8 Develop a variety of menus on the basis of menu planning principles. |
Laboratory Exam |
| LO-5 | Prepare and present a plated dessert utilizing the productions techniques presented in class |
PO-6 Identify and practice a variety of culinary cooking methods. PO-7 Have detailed knowledge of national and international cuisines and prepare and/or cook food from these cuisines. PO-8 Develop a variety of menus on the basis of menu planning principles. |
Laboratory Exam |
| PO: Programme Outcomes MME:Method of measurement & Evaluation |
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| Course Contents | ||
| Bread production. Sweet and salty baked foods. The sauces, syrups and creams used in baking and pastry production. The basic principles of dessert production, petit fours, and mille feuille. The production of a variety of cakes and cookies. Baking and pastry decoration. Traditional and contemporary practices. The doughs made by kneading, yeast doughs, doughs made by baking, cookie doughs, tart and quiche doughs, doughs made by whipping, and puff pastry doughs are included. | ||
| Weekly Course Content | ||
| Week | Subject | Learning Activities and Teaching Methods |
| 1 | Introduction baking and pastry Food and kitchen safety Baking formulas and bakers’ percentages | Lecturing |
| 2 | Introducing the ingredients, supplies and equipments used in baking and pastry production | Lecturing |
| 3 | Ingredient identification of pastry and basic elements | Verbal and visual presentation |
| 4 | Basic methods used in dough preparation Yeast doughs, rolls and bread preparation, including the pita breads | Verbal, visual presentation and practice, |
| 5 | The production of a variety pate a choux | Verbal, visual presentation and practice, |
| 6 | Preparation of Milky Desserts | Verbal, visual presentation and practice, |
| 7 | Preparation of Sweet and Salty Cookies, Pies, Tarts Doughs | Verbal, visual presentation and practice, |
| 8 | mid-term exam | |
| 9 | Milky desserts | Verbal, visual presentation and practice, |
| 10 | Creams, syrups and sauces | Verbal, visual presentation and practice, |
| 11 | Cake preparation techniques | Practice |
| 12 | Explaining cake and sponge cake types | Verbal, visual presentation and practice, |
| 13 | Basic cake decoration methods | Verbal, visual presentation and practice, |
| 14 | Explaining desserts prepared from fruits | Verbal, visual presentation and practice, |
| 15 | Modern Dessert Making and Creative Presentations | Verbal, visual presentation and practice, |
| 16 | final exam | |
| Recommend Course Book / Supplementary Book/Reading | ||
| 1 | The Culinary Institute of America. (2009). Baking and Pastry: Mastering the Art and Craft. (2nd Ed.). New Jersey: John Wiley & Sons, Inc. | |
| 2 | Friberg, B. (2002).The Professional Pastry Chef: Fundamentals of Baking and Pastry. (4th Ed.). New Jersey: John Wiley & Sons, Inc. | |
| Required Course instruments and materials | ||
| Assessment Methods | |||
| Type of Assessment | Week | Hours | Weight(%) |
| mid-term exam | 8 | 1 | 40 |
| Other assessment methods | |||
| 1.Oral Examination | |||
| 2.Quiz | |||
| 3.Laboratory exam | |||
| 4.Presentation | |||
| 5.Report | |||
| 6.Workshop | |||
| 7.Performance Project | |||
| 8.Term Paper | |||
| 9.Project | |||
| final exam | 16 | 1 | 60 |
| Student Work Load | |||
| Type of Work | Weekly Hours | Number of Weeks | Work Load |
| Weekly Course Hours (Theoretical+Practice) | 4 | 14 | 56 |
| Outside Class | |||
| a) Reading | 0 | ||
| b) Search in internet/Library | 2 | 5 | 10 |
| c) Performance Project | 0 | ||
| d) Prepare a workshop/Presentation/Report | 0 | ||
| e) Term paper/Project | 0 | ||
| Oral Examination | 0 | ||
| Quiz | 0 | ||
| Laboratory exam | 0 | ||
| Own study for mid-term exam | 5 | 2 | 10 |
| mid-term exam | 1 | 1 | 1 |
| Own study for final exam | 4 | 3 | 12 |
| final exam | 1 | 1 | 1 |
| 0 | |||
| 0 | |||
| Total work load; | 90 | ||