| 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 basic ingredients and alternative components used in vegan and vegetarian pastry.
- Can produce basic pastry products such as cakes, tarts, creams, ganache, and mousse using plant-based products.
- Can compare the basic principles of gluten-free, refined sugar-free, and sustainable pastry practices.
- Can develop original, balanced, and aesthetic products using modern vegan pastry techniques.
- Understands the role and importance of vegan and vegetarian pastry applications.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
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| Recommended Optional Programme Components | |
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| Course Description | This course covers the theoretical and practical teaching of fundamental and advanced techniques used in vegan and vegetarian pastry. Within the scope of the course, students learn plant-based alternatives to animal-based ingredients such as eggs, milk, cream, and gelatin, and produce cakes, tarts, creams, ganaches, mousses, and cold desserts using these ingredients. In addition, gluten-free and refined sugar-free pastry practices, sustainable production approaches, and modern vegan pastry trends are also included in the course content. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction to Vegan and Vegetarian Pastry |
|
2nd Week |
Egg Alternatives |
|
3rd Week |
Milk and Cream Alternatives |
|
4th Week |
Vegan Cake Techniques |
|
5th Week |
Vegan Tarts and Bases |
|
6th Week |
Vegan Tarts and Bases |
|
7th Week |
Vegan Creams and Fillings |
|
8th Week |
Chocolate and Vegan Ganache |
|
9th Week |
MIDTERM EXAM |
|
10th Week |
Gluten-Free Vegan Pastry |
|
11th Week |
Sugar-Free and Natural Sweeteners |
|
12th Week |
Vegan Mousses and Foams |
|
13th Week |
Vegan Cheesecake and Cold Desserts |
|
14th Week |
Modern Vegan Pastry |
|
15th Week |
Sustainable Pastry |
|
16th Week |
|
|
| Recommended or Required Reading | Consists of international gastronomy literature addressing vegan and vegetarian pastry techniques, the use of plant-based ingredients, and modern alternative pastry applications. |
|---|
| 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 |
|---|
