Information Package
baskent.edu.tr

Pastry and Bakery

PEP107

HISTORY OF PASTRY AND BAKERY

Course Code
PEP107
Semester
First Term (Fall)
Theory+Practice
3 + 0
ECTS
3
Course TypeCompulsory Course
Course LevelAssociate Degree
Year of Study1
SemesterFirst Term (Fall)
ECTS3
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. This course theoretically examines the historical development of grain, bread, and pastry from the Neolithic Revolution to the present day, through geographical, cultural, socio-economic, and industrial turning points.
  2. Analyzes the baking culture in ancient civilizations (Egypt, Greece, Rome) and its effects on social structure and economic systems.
  3. Evaluates the role of the Age of Discovery and global trade routes (Silk and Spice Routes) in the diversification of pastry ingredients.
  4. Understands the evolution of basic raw materials such as flour, yeast, and sugar throughout history and the effects of this evolution on product quality.
  5. Analyzes the baking and confectionery tradition and the functioning of the guild system in the Ottoman palace and public kitchens.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme Components
Course DescriptionThis course theoretically examines the historical development of grain, bread, and pastry from the Neolithic Revolution to the present day, through geographical, cultural, socio-economic, and industrial turning points.
Course Contents
WEEK TOPICS
1st Week Neolithic Period and the First Breads
2nd Week Ancient Egypt and the Discovery of Wild Yeast
3rd Week The Ancient Greek and Roman World
4th Week Medieval Europe and Class Distinctions
5th Week The Islamic World and the East's Sugar Heritage
6th Week The Age of Exploration and the Ingredient Revolution
7th Week The Renaissance and the Influence of Catherine de' Medici
8th Week MIDTERM EXAM
9th Week Classical French Pastry and Antonin Careme
10th Week The Industrial Revolution and Commercial Yeast
11th Week The Peak of Modern Pastry and Escoffier
12th Week Viennoiserie (Viennese Pastries) and the American Influence
13th Week The Artisan Renaissance and the Future of Pastry
14th Week
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
  • Lecture
  • Case Study
Assessment Methods and Criteria
Quantity Percentage (%)
Mid-term 1 30
Assignment 1 20
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 2 2 4
Individual or group work 14 2 28
Preparation for Final exam 1 12 12
Course hours 14 2 28
Preparation for Midterm exam 1 8 8
Laboratory (including preparation) 14 2 28
Final exam 1 2 2
Homework 1 8 8
Total Work Load120
Total Work Load / 30 (h)4
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1 X X X X X
K2 X X
K3 X X
K4 X X X
K5 X X
K6 X X X X X
K7 X
K8 X
K9 X X X X
K10 X
K11 X X X
K12 X X X