Information Package / Course Catalogue
| Course Code | : AŞL203 |
| Course Type | : Required |
| Couse Group | : Short Cycle (Associate's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 3 |
| Prt. | : 1 |
| Credit | : 4 |
| Lab | : 0 |
| ECTS | : 4 |
The goals of this lesson are introduce to pastry terminology, measurements, units and main ingredients and how they are used in pastry.
This lesson which forms the basis of pastry is taught pastry terminology, measurements, units and main ingredients and how they are used in pastry.
| Ins. Meliha Yaren BERKTAŞ |
| Lec. Ahu SEZGİN |
| 1. | Learn the history of pastry, pastry equipment and ingredients. |
| 2. | Learn the types of dough. |
| 3. | Learn the types of sauces and creams. |
| 4. | Learn basic cake making. |
| 5. | Learns milk and syrup desserts. |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 14 | 1 | 3 | 56 |
| Lecture - Practice | 14 | 0 | 1 | 14 |
| Assignment | 1 | 5 | 1 | 6 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 98 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 5 | 5 | 5 | 5 | 5 |
OÇ-2 | |||||
OÇ-3 | |||||
OÇ-4 | |||||
OÇ-5 | |||||