| 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 pastry-making traditions of different countries and regions within their historical and cultural contexts.
- Can distinguish international pastry techniques (French, Italian, Middle Eastern, Asian, etc.) and compare their basic production principles.
- Can prepare and present classic and modern desserts from world cuisines using appropriate techniques.
- Can develop original product ideas through a fusion pastry approach by benefiting from intercultural interactions.
- Understands the place and importance of international pastry practices.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
|---|
| Recommended Optional Programme Components | |
|---|
| Course Description | This course examines the unique pastry practices of different countries within global culinary cultures through both theoretical and practical approaches. Within the scope of the course, students become familiar with French, Italian, Austrian-German, British, Spanish-Portuguese, Middle Eastern, American, Latin American, Scandinavian, and Far Eastern pastry traditions. In addition, the fundamental desserts, techniques, ingredient uses, and presentation approaches of these cultures are studied comparatively. Students? creative product development skills are supported through fusion pastry applications, and a holistic perspective on global pastry understanding is developed. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction to International Pastry Making |
|
2nd Week |
French Pastry Practices |
|
3rd Week |
Italian Pastry Practices |
|
4th Week |
Austrian and German Pastry Making |
|
5th Week |
British Pastry Tradition |
|
6th Week |
Spanish and Portuguese Pastry Making |
|
7th Week |
Middle Eastern and Ottoman-Influenced Pastry Making |
|
8th Week |
MIDTERM EXAM |
|
9th Week |
American Pastry Making |
|
10th Week |
Latin American Pastry Making |
|
11th Week |
Scandinavian Pastry Making |
|
12th Week |
Far Eastern Pastry Making (Japan & Korea) |
|
13th Week |
Chinese and Southeast Asian Desserts |
|
14th Week |
Fusion Pastry Practices |
|
15th Week |
|
|
| Recommended or Required Reading | The resources to be used within the scope of the course consist of fundamental pastry and gastronomy literature covering international pastry traditions, classical and modern dessert techniques, and regional gastronomic cultures. In addition, educational materials published by culinary schools from different countries, professional chefs? practice notes, and industry-oriented technical documents are also among the primary reference sources. |
|---|
| 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 |
|---|
