Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS370

PROFESSIONAL CAKE MODELING APPLICATIONS

Course Code
GMS370
Semester
-
Theory+Practice
1 + 2
ECTS
3
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS3
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Sugar dough modeling techniques and applications will be taught in the course that will be at the preference of students taking the course of high-level techniques.
  2. Sharp edge cake making methods will be demonstrated in detail
  3. Decor techniques (isomalt and rice paper) will be taught in practice.
  4. Royal icing making and application on cookies will be done
  5. Apply vegetable and object simulation techniques by shaving cakes
  6. They will learn face modeling, coating and coloring techniques by shaving cakes
Mode of DeliveryFace to face
PrerequisitesYes(GMS360)
Recommended Optional Programme ComponentsNone
Course DescriptionIn addition to making cakes, it aims to master the necessary and up-to-date decoration and ornamentation techniques in order to create different and striking visual presentations of products.
Course Contents
WEEK TOPICS
1st Week Theoretical information about the course
2nd Week Model cake coating and modern decoration with rice paper.
3rd Week Sponge cake, cake and cream making
4th Week Sharp edge cake making, coating and decorating
5th Week Isomalt making techniques and adaptation to cake
6th Week Geode Rock cake making
7th Week Royal icing making and adaptation to cookies
8th Week MIDTERM PRACTICE EXAM
9th Week Simile item construction work
10th Week Simulation vegetable construction work
11th Week Creating a three-dimensional face by shaving a cake
12th Week Covering with sugar paste by smearing with ganache (face details)
13th Week Coloring and painting techniques
14th Week Preparations for the Year-End Exhibition
15th Week Preparations for the Year-End Exhibition
16th Week Preparations for the Year-End Exhibition
17th Week FINAL PRACTICE EXAM
Recommended or Required ReadingHave your cake and eat it. Mick Turner
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Report Preparation
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 50
Total(%) 50
Contribution of In-term Studies to Overall Grade(%) 50
Contribution of Final Examination to Overall Grade(%) 50
Total(%) 100
ECTS Allocated Based on Student Workload
Activities Quantity Duration (Hour) Total Workload (Hour)
Midterm exam 1 2 2
Preparation for Quiz
Individual or group work 2 4 8
Preparation for Final exam 1 20 20
Course hours 14 3 42
Preparation for Midterm exam 1 10 10
Laboratory (including preparation) 8 2 16
Final exam 1 2 2
Homework
Total Work Load100
Total Work Load / 30 (h)3.33
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

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