PAÜ .:. Eğitim Öğretim Bilgi Sistemi

COURSE INFORMATION

Course Code	Course Title	L+P Hour	Semester	ECTS
ASC 243	ADVANCED PASTRY	4 + 2	4th Semester	8

COURSE DESCRIPTION

Course Level	Associate's Degree
Course Type	Compulsory
Course Objective	In this course, it is aimed to teach the basic and advanced techniques of pastry making with theoretical lessons and complementary laboratory studies.
Course Content	Introduction to pastry, general rules of pastry, types and properties of pastry, materials and equipment used in cake production, different weighing measurement techniques, cream types and production techniques, cream and decoration techniques, meringue, macaron making and decoration, decoration techniques with chocolate, sugar dough making and modeling techniques, cookie making and decoration techniques, cake making and decorating techniques, cupcake making and decoration techniques
Prerequisites	No the prerequisite of lesson.
Corequisite	No the corequisite of lesson.
Mode of Delivery	Face to Face

COURSE LEARNING OUTCOMES

1	To have the skill of applying recipes in advanced pastry and creating new recipes
2	To recognize and use high quality pastry ingredients
3	To be able to analyze pastry costs
4	To have the ability to follow and apply new trends in advanced pastry

COURSE'S CONTRIBUTION TO PROGRAM

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION

Activities	Quantity	Duration (Hour)	Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)	14	6	84
Hours for off-the-classroom study (Pre-study, practice)	14	1	14
Assignments	14	1	14
Mid-terms	1	10	10
Final examination	1	10	10
Presentation / Seminar Preparation	1	6	6
Report / Project	14	1	14
Quiz	14	1	14
Practice (Lab, Professional Skills)	14	2	28
Internet Searching/ Library Study	14	1	14
Total Work Load ECTS Credit of the Course			208 8

COURSE DETAILS

Select Year

Course Details

Course Code	Course Title	L+P Hour	Course Code	Language Of Instruction	Course Semester
ASC 243	ADVANCED PASTRY	4 + 2	2	Turkish	2023-2024 Spring

Course Coordinator	E-Mail	Phone Number	Course Location	Attendance
Lecturer NUSRET ERCAN ŞENLİKCİ	nsenlikci@pau.edu.tr		TMYO A0105 TMYO B0003	%85

Goals		In this course, it is aimed to teach the basic and advanced techniques of pastry making with theoretical lessons and complementary laboratory studies.
Content		Introduction to pastry, general rules of pastry, types and properties of pastry, materials and equipment used in cake production, different weighing measurement techniques, cream types and production techniques, cream and decoration techniques, meringue, macaron making and decoration, decoration techniques with chocolate, sugar dough making and modeling techniques, cookie making and decoration techniques, cake making and decorating techniques, cupcake making and decoration techniques

Topics

Weeks	Topics
1	What is chocolate? How is it done?
2	Making Special Chocolate
3	Jelly Making. Making jelly cakes, Jelly's usage areas and making.
4	What is confectionery? What are the types of confectionery? How to make confectionery and Turkish delight?
5	What is Custard? How is it done?
6	What is Marzipan? How is it done? Making chocolate marzipan.
7	What is truffle? Truffle making. How are truffle varieties made?
8	Making pastry creams and sauces
9	Making pastry creams and sauces
10	Pancake making. Making sponge cake varieties
11	What are the patterns and products used in wet cakes? How they are made.
12	What is Sugar Dough? How to do it. Making sugar paste figures
13	Pastries from the World and Turkey
14	Pastries from the World and Turkey

Materials

Materials are not specified.

Resources

Course Assessment

Assesment Methods	Percentage (%)	Assesment Methods Title
Final Exam	50	Final Exam
Midterm Exam	25	Midterm Exam
Field/Clinic/Laboratory Practices	25	Field/Clinic/Laboratory Practices

L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes

Prospective Student