Course Name: Introduction to Bakery

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA 1012

1/2 (Spring)

2,5

4

1

3

-

Department

Hotel, Restaurant and Catering Services

Instructor

Contact Information

Office Hours

Web page

www.pirireis.edu.tr

Course Type

 Compulsory

Course Language

English

Course Prerequisites

Course Category by Content, %

Basic Sciences

Engineering Science

Engineering Design

Humanities

100

Course Description

Cakes, Cookies, Pies, Tarts, Milk and Fruit based desserts, International dessert making techniques, Application of various desserts, The history of breadmaking, Ingredıents and their effects, Basic baker’s percentage (Baker’s math), Mixing methods, Fermentation, Division and shaping of loaves and rolls, Proofing and retarding, Rich and laminated doughs, Creating dough formulas, Application of various international and national types of bread.

Course Objectives

Students should be competent in the following aspects of the food industry:

- International Pastry Making Techniques

- Application of Basic Pastries and Bakeries

- Sample Applications from the World Cuisine

- Bread Making Techniques and Application of International Bread Varieties

Course Learning Outcomes

Students Who Successfully Complete This Course:

(I)   Knows to Make Different Dessert Varieties and Bakeries

(II)   Makes  Custards, Sauces, Cereal And Fruit Based Desserts

(III)  Prepares and Decorate Various Boutique Cookies and Cakes

(IV)  Makes Ice Cream and Frozen Desserts

(V)   Makes Special Presentations

(VI)  Prepares Popular Desserts and Bakeries from the World Cuisine.

(VII) Has Technical Knowledge About Baking and Can Prepare Various Kinds of Bread.

Instructional Methods and Techniques

Slide, Video Applications and Lectures in Class

Tutorial Place

Co-term Condition

Textbook

Other References

Homework & Projects

Laboratory Work

kitchen practıce

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

1

20

Quiz

Homework

2

40

Term Paper/Project

Laboratory Work

Practices

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

40

TOTAL

100

Effects of Midterm on Grading, %

60

Effects of Final on Grading, %

40

TOTAL

100

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

14

1

14

Midterm

1

2

                   2

Quiz

Homework

2

30

60

Term Paper/Project

Laboratory Work

Practices

14

3

42

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

5

5

Total Workload

123

Total Workload/25

123/25

Course ECTS Credits

4,92

Week

Topics

Corse Outcomes

1

Introduction to the Course, An Overview of the Course, and Concepts Related to Pastry and Baking

VII

2

Mise en Place

VII

3

Basic Doughs

I, II,VI, VII

4

Yeast Breads

I, II, VI, VII

5

Flat Breads, Crackers and Rolls

I, III, VI, VII

6

Cookies

I, III, VI, VII

7

Tarts and Pies

I, III, VI, VII

8

Midterm Exam

I, III, VI, VII

9

Tea Cakes, Pound Cakes, Muffins and the Other Quick Breads

I, III, VI, VII

10

Decorated Cakes (Cheesecake etc.)

I, III,V, VI, VII

11

Ice Creams and Sorbets

IV, VI

12

Pudding and Custards

I, II, VI

13

Mousses, Charlottes and Bavarian Creams

I, II, VI

14

Sauces, Syrups and Fillings

I, II, VI

15

Final Exam

I, II, III, IV, V, VI, VII

Level of   Contribution

1

2

3

a

Defines the basic concepts and fundamentals related to food and beverage sector

b

Has basic knowledge, concepts and principles related to the field, uses the acquired knowledge in the business environment and profession

X

c

Recognizes and uses the physical environment, tools and technologies related to the field

X

d

Has ability to communicate on a foreign language related to the field

e

Takes part in food production, food hygiene, quality and service

X

f

Follows innovations in his / her profession, becomes open to technological applications, and continuously develops himself by acquiring a cultural and artistic point of view.

X

g

Has a powerful communication, adapts to the team spirit

X

h

Has full knowledge of Turkish/World cuisines, dessert, bakery and pastry making techniques

X

i

Learns the tourism industry

j

With acquired theoretical and practical knowledge, he/she analyzes the problems encountered in the sector in a way that is appropriate to ethical rules and creates solutions. Self-assesses the results.

X

k

He / she knows the legal processes related to his / her profession, ethical rules, hygiene rules.

l

Knows the application of cookery.

X

m

In accidents that may occur in the food and beverage areas, the patient / wounded may be first-aided

Course

Outcomes

I

II

III

IV

V

VI

VII

VIII

Programme Outcomes

a

b

X

X

X

X

X

X

X

c

X

X

X

X

X

X

X

d

X

X

X

X

X

X

X

e

f

g

h

X

X

X

X

X

X

X

i

j

k

l

X

X

X

X

X

X

X

m