Course Name: The Art and Chocolate and Decorated Cakes

Degree: Associate’s degree

Code

Year/Semester

Local Credits

ECTS Credits

Course Implementation, Hours/Week

Course

Tutorial

Laboratory

GA2007

2/1 (Fall)

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

History of cake decorating, Equipment, Covering a cake board, Working with color, The art of icing a cake, Assembling a layered cake, Icing a round cake with rolled fondant, Covering a cake with ganache, Using royal icing on cakes, Basic piping skills, Hand modeling skills, Marzipan and chocolate modeling, Tempering chocolate, Making filled chocolate, Chocolate based desserts

Course Objectives

This course builds on fundamental baking and pastry arts skills as it prepares students of Marine Cookery to work in Bakery and Pastry departments of Food industry.

Course Learning Outcomes

Students will have the following skills and knowledge:

- Cake making and decoration
- Chocolate Making and Decoration
- Preparation of various pastry products and decorating products

- Knowing general terms and equipments used in Pastry and Chocolatier

- Preparing and Decorating various chocolate varieties

- Making decorative works from sugar paste

- Preparing marzipan and confectioneries

- Developing his/her creativity by preparing new pastry products

Instructional Methods and Techniques

Slide, Applications in Kitchen and Lectures in Class

Tutorial Place

Kitchen

Co-term Condition

Textbook

Other References

Homework & Projects

Laboratory Work

Computer Use

Assessment Criteria

Activities

Quantity

Effects on Grading, %

Attendance

Midterm

Quiz

1

20

Homework

Term Paper/Project

Laboratory Work

Practices

2

40

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

Quiz

1

3

3

Homework

Term Paper/Project

Laboratory Work

2

20

40

Practices

14

3

42

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

1

1

Total Workload

100

Total Workload/25

100/25

Course ECTS Credits

4

Week

Topics

Corse Outcomes

1

Introduction of the Course, History of Pastry, Examination of Chocolate and Pastries in Conceptual Framework, Introduction of Equipments

I-II-III-IV-V-VI

2

Preparation and Cooking of Cake Bases and Basic Sauces, Technical Information

I-II-III-IV-V-VI

3

Assembling of Decorated Cakes

I-II-III-IV-V-VI

4

Basic Piping Skills

I-II-III-IV-V-VI

5

Using of Royal Icing and Hand Modeling Skills

I-II-III-IV-V-VI

6

Using Sugar Paste

I-II-III-IV-V-VI

7

Making Mini Cakes

I-II-III-IV-V-VI

8

Midterm Exam

9

General information about chocolates and confectionery (tempering, filling, melting etc.)

I-II-III-IV-V-VI

10

Ganache making and use in chocolate

I-II-III-IV-V-VI

11

Filled Chocolate Making

I-II-III-IV-V-VI

12

Truffle and Marzipan Production

I-II-III-IV-V-VI

13

Croquant, Nougat and Various Confectionery Production

I-II-III-IV-V-VI

14

Practice Exam

I-II-III-IV-V-VI

15

Final Exam

ECTS/

WORKLOAD TABLE

Activities

Count

Hours

Total

Workload

Lecture

14

1

14

Midterm

Quiz

1

3

3

Homework

Term Paper/Project

Laboratory Work

2

20

40

Practices

14

3

42

Tutorial

Seminar

Presentation

Field Study

Final Exam

1

1

1

Total Workload

100

Total Workload/25

100/25

Course ECTS Credits

4

Level of   Contribution

1

2

3

a

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

X

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

X

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

X

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.

X

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

X

Course

Outcomes

I

II

III

IV

V

VI

VII

VIII

IX

X

XI

Program Outcomes

a

b

X

X

X

X

X

X

X

c

X

X

X

X

X

X

X

d

e

X

X

X

X

X

X

f

X

X

X

X

X

X

g

h

X

X

X

X

X

X

i

j

X

X

X

X

X

X

k

l

X

X

X

X

X

X

m