| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Can explain the historical development of French pastry, its fundamental terminology, and the contributions of chefs who have shaped French gastronomy.
- Can prepare the basic doughs, creams, and fillings used in French pastry in accordance with appropriate production techniques.
- Can produce and present classic French pastry products (tarts, mille-feuille, eclair, madeleine, financier, macarons, and traditional French desserts) in accordance with recipes.
- Can develop original and aesthetically pleasing products by applying decoration, glazing, and presentation techniques used in modern French pastry.
- Understands the place and importance of pastry-making in French cuisine.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | This course covers the historical development of French pastry culture, fundamental dough techniques, classic and modern French desserts, and the theoretical knowledge and practical applications related to the preparation of creams used in pastry making. Throughout the course, students learn and practice the production processes of tart doughs, puff pastry, choux pastry, whipped batters, macarons, classic French desserts, and modern French pastry products. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction to French Pastry |
|
2nd Week |
Chefs of French Cuisine and Their Legacy |
|
3rd Week |
Pate Brisee / Pate Sucree / Tarte au Citron / Tarte aux Fruits |
|
4th Week |
Pate Sablee and Classic French Tarts |
|
5th Week |
Pate Feuilletee (Puff Pastry) with Raspberry and Pastry Cream Mille-Feuille |
|
6th Week |
Choux Pastry (Pate a Choux) |
|
7th Week |
French Cakes and Whipped Batters |
|
8th Week |
MIDTERM EXAM |
|
9th Week |
Macaron Making |
|
10th Week |
Classic French Desserts |
|
11th Week |
Classic French Desserts |
|
12th Week |
Modern French Pastry |
|
13th Week |
Modern French Pastry |
|
14th Week |
French Creams |
|
| Recommended or Required Reading | |
|---|
| Planned Learning Activities and Teaching Methods |
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Practice |
1 |
30 |
| Total(%) |
|
60 |
| Contribution of In-term Studies to Overall Grade(%) |
|
60 |
| Contribution of Final Examination to Overall Grade(%) |
|
40 |
| 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 Load | 120 |
| Total Work Load / 30 (h) | 4 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
