| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | AŞ205B | Pastry and Dessert Production Techniques | Compulsory | 2 | 3 | 4 |
|
| Level of Course Unit |
| Short Cycle |
| Objectives of the Course |
| The aim of this course is to teach pastry and dessert preparation and presentation |
| Name of Lecturer(s) |
| Öğr. Gör.Mehmet NAZİKGÜL |
| Learning Outcomes |
| 1 | Have knowledge about basic bakery products and equipments | | 2 | Have knowledge about chocolate desserts | | 3 | Has knowledge about making sponge cake | | 4 | Can make products with simple dough |
|
| Mode of Delivery |
| Normal Education |
| Prerequisites and co-requisities |
| None |
| Recommended Optional Programme Components |
| None |
| Course Contents |
| Varieties of pastry, pastry dough, preparation of cakes and fillings, preparation of cream, syrup and similar sauces used in pastry, pastry styles and techniques, decorating and decorating pastry, chocolate, chocolate desserts, chocolate decorations |
| Weekly Detailed Course Contents |
|
| 1 | Basic concepts of pastry. | | | | 2 | Dough preparation techniques. | Making bagels, croissants, pate choux, bread and herb pastries. | | | 3 | Sourdough. Starch types. | | | | 4 | Use of milk in pastry. Milk dessert making techniques. | Pastry cream, Rice Pudding, Magnolia. | | | 5 | | Cream brule, suphangle, profiterol, keşkül | | | 6 | | Making various cakes | | | 7 | Chocolate production process, chocolate making and application methods, chocolate types. | Chocolate sweets | | | 8 | Midterm | | | | 9 | | chocolate tempering process | | | 10 | | Chocolate molding and dipping techniques. | | | 11 | Sherbet preparation and sherbet dessert types. | | | | 12 | | Baklava, revani, Şekerpare, taş kadayıf, tel kadayıf | | | 13 | Tea time concept and products. The place of pastries and cookies in pastry making | | | | 14 | | Tart dough, Belgian cookies, salted cookies, grissini and varieties | | | 15 | | Making dried and fresh fruit desserts | |
|
| Recommended or Required Reading |
| WİLLAN, (2004). Anne, Çikolatalı Tatlılar ve Pastalar. İstanbul: Remzi Kitabevi. |
| Planned Learning Activities and Teaching Methods |
|
| Assessment Methods and Criteria | |
| Midterm Examination | 1 | 100 | | SUM | 100 | |
| Final Examination | 1 | 100 | | SUM | 100 | | Term (or Year) Learning Activities | 40 | | End Of Term (or Year) Learning Activities | 60 | | SUM | 100 |
| | Language of Instruction | | Turkish | | Work Placement(s) | |
|
| Workload Calculation |
|
| Midterm Examination | 1 | 1 | 1 |
| Final Examination | 1 | 2 | 2 |
| Attending Lectures | 14 | 4 | 56 |
| Report Preparation | 3 | 3 | 9 |
| Individual Study for Mid term Examination | 10 | 1 | 10 |
| Individual Study for Final Examination | 10 | 1 | 10 |
| Homework | 14 | 2 | 28 |
|
| Contribution of Learning Outcomes to Programme Outcomes |
| LO1 | 1 | 3 | 2 | 3 | 2 | 4 | 1 | 3 | 2 | 3 | | LO2 | 1 | 2 | 4 | 2 | 2 | 2 | 1 | 3 | 1 | 2 | | LO3 | 1 | 4 | 4 | 3 | 1 | 3 | 1 | 3 | 2 | 1 | | LO4 | 1 | 3 | 4 | 4 | 2 | 2 | 1 | 3 | 3 | 2 |
|
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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