Information Package / Course Catalogue
| Course Code | : BD504 |
| Course Type | : Non Departmental Elective |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 2 |
| Prt. | : 0 |
| Credit | : 2 |
| Lab | : 0 |
| ECTS | : 4 |
In this course students are the basic features of sweets, they will learn a variety of pastries and cream, will apply different materials and techniques from around the world and our country.
The basic techniques of sweets, calculating the percentage pastry, measurement systems used in pastry and to know the basic materials and varieties used, the basic cookies, pies, quiches, paté learn that dough and construction and usage of the sauce with cream. Basic hot and cold desserts and learn practical techniques for tanning and presentations.
| 1. | Use the basic ingredients for a sweet moments and effectively |
| 2. | Offer a sweet effectively |
| 3. | Know the Sweet sauce and sweet decorations |
| 4. | Sizing is aware of the mixing and cake decorating |
| 5. | Know the cookies, muffins and pastry dough preparation |
| 1. | Türkan C. (2010). Uygulamalı Aşçılık Eğitimi Alanlar İçin Aşçılık. Cemalturkan Yayınları, Bolu. The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition |
| Type of Assessment | Count | Percent |
|---|---|---|
| Midterm Examination | 1 | %40 |
| Final Examination | 1 | %70 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 13 | 4 | 2 | 78 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | PÇ-11 | PÇ-12 | |
OÇ-1 | 3 | 5 | 3 | 3 | 3 | 4 | 5 | 5 | 5 | 2 | 3 | 2 |
OÇ-2 | 2 | 2 | 2 | 3 | 3 | 3 | 2 | 2 | 5 | 2 | 5 | 2 |
OÇ-3 | 3 | 3 | 4 | 4 | 4 | 4 | 5 | 5 | 2 | 5 | 2 | 5 |
OÇ-4 | 5 | 4 | 4 | 2 | 2 | 2 | 2 | 1 | 4 | 1 | 4 | 2 |
OÇ-5 | 3 | 3 | 3 | 2 | 5 | 5 | 2 | 2 | 4 | 2 | 2 | 3 |