| 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 and apply modern production, decoration, and presentation techniques used in advanced pastry arts.
- Can create aesthetically refined products by using professional techniques in chocolate, sugar, and cake decoration (such as tempering, transfer sheets, isomalt, airbrushing, and modeling applications).
- Can prepare and present individual desserts, various petit fours, boutique cakes, and restaurant desserts in accordance with standardized recipes.
- Can develop new recipes as part of the product development process, conduct sensory evaluations, and design original pastry products while considering cost factors.
- Understands the place and importance of advanced pastry arts.
|
| Mode of Delivery | Face to face |
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| Prerequisites | No |
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| Recommended Optional Programme Components | |
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| Course Description | This course covers the professional production, decoration, and product development techniques used in advanced pastry applications. Within the scope of the course, students acquire theoretical knowledge and gain practical experience in modern cake design, layered cake production, chocolate processing techniques, sugar art, individual desserts (monoporsions), petit four varieties, boutique cake design, fondant modeling, airbrush applications, and restaurant dessert preparation. In addition, they develop the ability to design original pastry products by learning creative recipe development, sensory evaluation, presentation aesthetics, and cost calculation processes. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction to Advanced Pastry Techniques |
|
2nd Week |
Layered modern cake design and insert preparation techniques |
|
3rd Week |
Velvet coating (Velvet Spray) and Bento lettering |
|
4th Week |
Chocolate tempering and chocolate decorations |
|
5th Week |
Transfer sheet applications |
|
6th Week |
Isomalt usage and decorative sugar designs |
|
7th Week |
Monoportion dessert design and decorative coating techniques |
|
8th Week |
MIDTERM EXAM |
|
9th Week |
Advanced Petit Four Applications |
|
10th Week |
Boutique Cake Design |
|
11th Week |
Fondant covering, figure modeling, and themed cake design |
|
12th Week |
Airbrush and Decoration Techniques |
|
13th Week |
Restaurant Desserts and Plated Presentation |
|
14th Week |
Creative Dessert Design and Product Development |
|
15th Week |
|
|
16th Week |
|
|
| Recommended or Required Reading | Advanced pastry resources, modern pastry resources, and helpful digital resources |
|---|
| Planned Learning Activities and Teaching Methods |
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Total(%) |
|
30 |
| Contribution of In-term Studies to Overall Grade(%) |
|
30 |
| Contribution of Final Examination to Overall Grade(%) |
|
70 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
|
|
|
| Preparation for Quiz |
|
|
|
| Individual or group work |
|
|
|
| Preparation for Final exam |
|
|
|
| Course hours |
|
|
|
| Preparation for Midterm exam |
|
|
|
| Laboratory (including preparation) |
|
|
|
| Final exam |
|
|
|
| Homework |
|
|
|
| Total Work Load | 0 |
| Total Work Load / 30 (h) | 0 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
