| 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;
- They can explain current trends emerging in modern pastry making within their historical and cultural contexts.
- They can analyze the fundamental principles of contemporary techniques used in pastry making (molecular gastronomy, entremet structures, minimalist design, etc.).
- They can evaluate the impact of concepts such as healthy eating, sustainability, and sensory analysis on modern pastry making.
- One can develop a critical perspective on innovative practices in the gastronomy sector by comparing current pastry trends.
- They can interpret innovative practices emerging in modern pastry making in light of professional, technological, and sectoral developments.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | This course examines current trends, technical developments, and design approaches in the field of modern pastry arts within a theoretical framework. Students gain insight into concepts such as minimalism, entremet structures, the influence of molecular gastronomy, sensory analysis, sustainability, approaches to healthy pastry making, and next-generation dessert presentation trends. Additionally, the course evaluates ongoing transformations in the sector by looking at contemporary representatives of French and global pastry traditions. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction to Modern Pastry. |
|
2nd Week |
Evolution of Global Pastry Trends. |
|
3rd Week |
Minimalism and Modern Design Concepts. |
|
4th Week |
Entremet Culture and Modern Cake Structures. |
|
5th Week |
Impact of Molecular Gastronomy on Pastry. |
|
6th Week |
Sensory Analysis and Flavor Perception. |
|
7th Week |
Social Media and Pastry Trends. |
|
8th Week |
MIDTERM EXAM. |
|
9th Week |
Healthy and Alternative Pastry Trends. |
|
10th Week |
Sustainable Pastry. |
|
11th Week |
Modern French Pastry Movements. |
|
12th Week |
Design-Oriented Pastry. |
|
13th Week |
Next-Generation Cake and Dessert Formats. |
|
14th Week |
Modern Dessert Presentation in Restaurants. |
|
15th Week |
|
|
| Recommended or Required Reading | The resources to be used in the course consist of academic and professional publications covering current developments in modern pastry arts, classic and contemporary pastry techniques, and approaches to gastronomy science and sensory analysis. Additionally, training materials from French and international pastry schools, industry reports, lecture notes published by gastronomy schools, and digital learning platforms serve as key reference sources. Furthermore, current industry content reflecting the practical experience of expert chefs, as well as scientific articles, are utilized as supplementary resources. |
|---|
| Planned Learning Activities and Teaching Methods |
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Practice |
1 |
40 |
| Total(%) |
|
70 |
| Contribution of In-term Studies to Overall Grade(%) |
|
70 |
| Contribution of Final Examination to Overall Grade(%) |
|
30 |
| 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 |
|---|
