Culinary
Associate TR-NQF-HE: Level 5 QF-EHEA: Short Cycle EQF-LLL: Level 5

Ders Genel Tanıtım Bilgileri

Course Code: CKN104
Ders İsmi: Cake and Bakery
Ders Yarıyılı: Spring
Ders Kredileri:
Theoretical Practical Laboratory ECTS
1 3 0 5
Language of instruction: Turkish
Ders Koşulu:
Ders İş Deneyimini Gerektiriyor mu?: No
Type of course: Required
Course Level:
Associate TR-NQF-HE:5. Master`s Degree QF-EHEA:Short Cycle EQF-LLL:5. Master`s Degree
Mode of Delivery: E-Learning
Course Coordinator : Öğr.Gör. FATMA ARIN BAŞ
Course Lecturer(s):












Course Assistants:

Dersin Amaç ve İçeriği

Course Objectives: To review pastry and bread recipes and to acquire the ability to add new comments to the list accordingly. Ensure that they obtain information that will enable them to analyze their costs. To ensure that bakery materials are recognized and used at high quality. To ensure the vision that will enable to follow new trends in advanced pastry.
Course Content: Basic tools, materials and materials used in making pastry and bread. Applications for their use. Preparation of bread dough and fermentation. Cooking, cutting and presentation techniques.

Learning Outcomes

The students who have succeeded in this course;
Learning Outcomes
1 - Knowledge
Theoretical - Conceptual
1) He has information about bakery and patisserie techniques and materials and equipment.
2 - Skills
Cognitive - Practical
1) Have knowledge about basic dough preparation techniques and know kinds and preparation methods.
2) He has knowledge about preparation and cooking techniques of international sweets, pastries and bread varieties and knows his varieties and preparation.
3) They have knowledge of the preparation and cooking techniques of the portioned desserts, hamburgers and sandwich breads, and know their varieties and preparation.
4) They have knowledge about preparation of bread dough, techniques of fermentation and cooking techniques and know kinds and preparations.
5) It has knowledge about the use of chocolate in bakery products, chocolate decorations and studies and knows its varieties and preparation.
6) They have knowledge about decorative cake making and sugar clay work and know their variety and preparation.
3 - Competences
Communication and Social Competence
Learning Competence
Field Specific Competence
Competence to Work Independently and Take Responsibility

Ders Akış Planı

Week Subject Related Preparation
1) Pastry Measures, formulations, percentage calculations, introduction to bakery and pastry techniques and presentation of materials and equipment Cafe fernando, Cenk Sönmezsoy, Okuyan US Yayıncılık,
2) Basic dough preparation methods, oily dough preparation methods, yeast dough preparation methods and production techniques Cafe fernando, Cenk Sönmezsoy, Okuyan US Yayıncılık, Altın kitap tatlılar, Piraye Erdoğan, Alfa Yayıncılık, Adım adım hamur işleri, Hakan Doğan, Alfa Yayıcılık, Butik pastacılık, Peggy Porschen,Pemzi Kitabevi, Dünya Mutfaklarından Hamur İşleri, Martha Day, İş Bankası Yayınları
3) Preparation of leaf hopper and processing of various products Cafe fernando, Cenk Sönmezsoy, Okuyan US Yayıncılık, Altın kitap tatlılar, Piraye Erdoğan, Alfa Yayıncılık, Adım adım hamur işleri, Hakan Doğan, Alfa Yayıcılık, Butik pastacılık, Peggy Porschen,Pemzi Kitabevi, Dünya Mutfaklarından Hamur İşleri, Martha Day, İş Bankası Yayınları
4) Production of cooked pastries (profiterol, supplements, etc.) Cafe fernando, Cenk Sönmezsoy, Okuyan US Yayıncılık, Altın kitap tatlılar, Piraye Erdoğan, Alfa Yayıncılık, Adım adım hamur işleri, Hakan Doğan, Alfa Yayıcılık, Butik pastacılık, Peggy Porschen,Pemzi Kitabevi, Dünya Mutfaklarından Hamur İşleri, Martha Day, İş Bankası Yayınları
5) Production of pastries prepared by whipping (cakes, wet pastry, modern and classic pastries, etc.) Cafe fernando, Cenk Sönmezsoy, Okuyan US Yayıncılık, Altın kitap tatlılar, Piraye Erdoğan, Alfa Yayıncılık, Adım adım hamur işleri, Hakan Doğan, Alfa Yayıcılık, Butik pastacılık, Peggy Porschen,Pemzi Kitabevi, Dünya Mutfaklarından Hamur İşleri, Martha Day, İş Bankası Yayınları
6) Manufacture of pastry preparations prepared by cutting (biscuits, cookies, etc.) Cafe fernando, Cenk Sönmezsoy, Okuyan US Yayıncılık, Altın kitap tatlılar, Piraye Erdoğan, Alfa Yayıncılık, Adım adım hamur işleri, Hakan Doğan, Alfa Yayıcılık, Butik pastacılık, Peggy Porschen,Pemzi Kitabevi, Dünya Mutfaklarından Hamur İşleri, Martha Day, İş Bankası Yayınları
7) Production of various bakery products with pasta prepared with fermentation Cafe fernando, Cenk Sönmezsoy, Okuyan US Yayıncılık, Altın kitap tatlılar, Piraye Erdoğan, Alfa Yayıncılık, Adım adım hamur işleri, Hakan Doğan, Alfa Yayıcılık, Butik pastacılık, Peggy Porschen,Pemzi Kitabevi, Dünya Mutfaklarından Hamur İşleri, Martha Day, İş Bankası Yayınları
8) Exam Week
9) Use of chocolate in bakery products, chocolate decorations and studies Chocolate - Historia, Arte, Pasion, Buosi, Denis Negri, Tutor S.A. Altın kitap çikolatalar, Piraye Erdoğan, Alfa Yayıncılık,
10) Preparation of bread dough, fermentation techniques and cooking techniques Un, Aydan Üstkanat, Altın Kitaplar, Ekşi mayalı ekmekler-Hakan Doğan- Alfa Yayıncılık, Ekmek kitabı, ed. Emine Gürsoy Naskali, Kitapevi, Gerçek ekmek, Emine Şahin; ed. Nihal Doğan, Hayykitap Yayıncılık, The new artisan bread in five minutes a day: the discovery that revolutionizes home baking, Jeff Hertzberg M.D.ve arkadaşları, Thomas Dunne Books.
11) International bread preparation and cooking techniques Un, Aydan Üstkanat, Altın Kitaplar, Ekşi mayalı ekmekler-Hakan Doğan- Alfa Yayıncılık, Ekmek kitabı, ed. Emine Gürsoy Naskali, Kitapevi, Gerçek ekmek, Emine Şahin; ed. Nihal Doğan, Hayykitap Yayıncılık, The new artisan bread in five minutes a day: the discovery that revolutionizes home baking, Jeff Hertzberg M.D.ve arkadaşları, Thomas Dunne Books.
12) Porsiyonluk tatlılar, hamburger ve Sandviç ekmeği hazırlama ve pişirme teknikleri Un, Aydan Üstkanat, Altın Kitaplar, Ekşi mayalı ekmekler-Hakan Doğan- Alfa Yayıncılık, Ekmek kitabı, ed. Emine Gürsoy Naskali, Kitapevi, Gerçek ekmek, Emine Şahin; ed. Nihal Doğan, Hayykitap Yayıncılık, The new artisan bread in five minutes a day: the discovery that revolutionizes home baking, Jeff Hertzberg M.D.ve arkadaşları, Thomas Dunne Books.
13) Decorated cake making and sugar dough work The contemporary cake decorating bible - stencilling: techniques, tips and projects for using cake stencils, Lindy Smith, David & Charles Alan Dunn's ultimate collection of cake decorating, Alan Dunn, IMM Lifestyle Modern sugar flowers: contemporary cake decorating with elegant gumpaste flowers, Jacquelıne Butler, SewandSo
14) Decorated cake making and sugar dough work The contemporary cake decorating bible - stencilling: techniques, tips and projects for using cake stencils, Lindy Smith, David & Charles Alan Dunn's ultimate collection of cake decorating, Alan Dunn, IMM Lifestyle Modern sugar flowers: contemporary cake decorating with elegant gumpaste flowers, Jacquelıne Butler, SewandSo

Sources

Course Notes / Textbooks: Cafe fernando, Cenk Sönmezsoy, Okuyan US Yayıncılık,
Altın kitap tatlılar, Piraye Erdoğan, Alfa Yayıncılık,
Adım adım hamur işleri, Hakan Doğan, Alfa Yayıcılık,
Butik pastacılık, Peggy Porschen,Pemzi Kitabevi,
Dünya Mutfaklarından Hamur İşleri, Martha Day, İş Bankası Yayınları
Un, Aydan Üstkanat, Altın Kitaplar,
Ekşi mayalı ekmekler-Hakan Doğan- Alfa Yayıncılık,
Ekmek kitabı, ed. Emine Gürsoy Naskali, Kitapevi,
Gerçek ekmek, Emine Şahin; ed. Nihal Doğan, Hayykitap Yayıncılık,
The new artisan bread in five minutes a day: the discovery that revolutionizes home baking, Jeff Hertzberg M.D.ve arkadaşları, Thomas Dunne Books.
References: Chocolate - Historia, Arte, Pasion, Buosi, Denis Negri, Tutor S.A.
Altın kitap çikolatalar, Piraye Erdoğan, Alfa Yayıncılık,
The contemporary cake decorating bible - stencilling: techniques, tips and projects for using cake stencils, Lindy Smith, David & Charles
Alan Dunn's ultimate collection of cake decorating, Alan Dunn, IMM Lifestyle
Modern sugar flowers: contemporary cake decorating with elegant gumpaste flowers, Jacquelıne Butler, SewandSo

Ders - Program Öğrenme Kazanım İlişkisi

Ders Öğrenme Kazanımları

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7
Program Outcomes
1) Has basic knowledge of the basic facts, concepts and principles related to gastronomy and cookery.
2) Gains knowledge on various subjects such as menu planning, cooking methods, presentation and service, material supply and stock practices and can use these methods for professional development.
3) Can prepare meals and develop new products using the basic concepts and theories of gastronomy and cookery.
4) Can prepare dishes from different country cuisines.
5) He/She masters the subtleties of Turkish cuisine and can prepare Turkish dishes in accordance with the original.
6) Knowing business processes, he/she can work efficiently and regularly within a team, organize the team and take individual responsibility when necessary.
7) Evaluate the information obtained during the learning process with cause-effect relationships; It can predict what information will be needed, where, when and why, and manage crises.
8) Can work in a team and communicate well.
9) Can ensure the use and maintenance of kitchen utensils and equipment.
10) Has first aid knowledge and skills.
11) Can keep up to date and develop knowledge, skills and competencies related to the field with the awareness of lifelong learning.
12) Can explain and analyze facts about eating and drinking by using the basic concepts, theories and new trends of gastronomy, and conveys these ideas to experts or non-experts in the field through written and verbal communication.
13) Can follow innovations and communicate in a foreign language related to his/her field of service, job and profession at least at the European Language Portfolio A2 General Level.
14) Can use information and communication technologies along with computer software at least at the Basic Level of the European Computer Usage License required by the field.
15) Performs a task assigned in the kitchen by using the correct techniques and adhering to ethical values ​​within the framework of professional standards.
16) Pays attention to food safety and personal hygiene, and pays attention to the clothing and appearance required by the field.
17) Applying quality management systems and having sufficient awareness about occupational health and safety.

Ders - Öğrenme Kazanımı İlişkisi

No Effect 1 Lowest 2 Low 3 Average 4 High 5 Highest
           
Program Outcomes Level of Contribution
1) Has basic knowledge of the basic facts, concepts and principles related to gastronomy and cookery.
2) Gains knowledge on various subjects such as menu planning, cooking methods, presentation and service, material supply and stock practices and can use these methods for professional development.
3) Can prepare meals and develop new products using the basic concepts and theories of gastronomy and cookery.
4) Can prepare dishes from different country cuisines.
5) He/She masters the subtleties of Turkish cuisine and can prepare Turkish dishes in accordance with the original.
6) Knowing business processes, he/she can work efficiently and regularly within a team, organize the team and take individual responsibility when necessary.
7) Evaluate the information obtained during the learning process with cause-effect relationships; It can predict what information will be needed, where, when and why, and manage crises.
8) Can work in a team and communicate well.
9) Can ensure the use and maintenance of kitchen utensils and equipment.
10) Has first aid knowledge and skills.
11) Can keep up to date and develop knowledge, skills and competencies related to the field with the awareness of lifelong learning.
12) Can explain and analyze facts about eating and drinking by using the basic concepts, theories and new trends of gastronomy, and conveys these ideas to experts or non-experts in the field through written and verbal communication.
13) Can follow innovations and communicate in a foreign language related to his/her field of service, job and profession at least at the European Language Portfolio A2 General Level.
14) Can use information and communication technologies along with computer software at least at the Basic Level of the European Computer Usage License required by the field.
15) Performs a task assigned in the kitchen by using the correct techniques and adhering to ethical values ​​within the framework of professional standards.
16) Pays attention to food safety and personal hygiene, and pays attention to the clothing and appearance required by the field.
17) Applying quality management systems and having sufficient awareness about occupational health and safety.

Assessment & Grading

Semester Requirements Number of Activities Level of Contribution
Project 1 % 10
Midterms 1 % 10
Final 1 % 80
total % 100
PERCENTAGE OF SEMESTER WORK % 20
PERCENTAGE OF FINAL WORK % 80
total % 100