Information Package / Course Catalogue
| Course Code | : REM323 |
| Course Type | : Required |
| Couse Group | : First Cycle (Bachelor's Degree) |
| Education Language | : Turkish |
| Work Placement | : N/A |
| Theory | : 1 |
| Prt. | : 3 |
| Credit | : 3 |
| Lab | : 0 |
| ECTS | : 4 |
The aim of this course is to prepare the food made in the field of pastry and chocolate and to manage the related units
Recognize various pastry and chocolate making and produce new recipes
| Ins. Okan Umut ŞİMŞEK |
| 1. | Identifies materials and equipment used in basic pastry making, and selects and uses them appropriately for their intended purpose. |
| 2. | Defines the fundamental techniques used in various pastry products and distinguishes which techniques are applied to which product groups |
| 3. | Prepares basic pastry products such as cookies, cakes, tarts, pastries, and dough-based items in accordance with appropriate techniques and professional standards. |
| 4. | Applies decoration and presentation techniques to pastry products in accordance with principles of aesthetics and functionality. |
| 5. | Works in accordance with hygiene, occupational safety, and time management principles in pastry practices; actively participates in team work |
| 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 | 2 | 42 |
| Lecture - Practice | 14 | 2 | 1 | 42 |
| Assignment | 1 | 4 | 2 | 6 |
| Midterm Examination | 1 | 2 | 3 | 5 |
| Final Examination | 1 | 2 | 3 | 5 |
| TOTAL WORKLOAD (hours) | 100 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | |
OÇ-1 | 3 | 3 | 1 | 1 | 4 |
OÇ-2 | 3 | 3 | 1 | 1 | 4 |
OÇ-3 | 3 | 3 | 1 | 1 | 4 |
OÇ-4 | 3 | 3 | 1 | 1 | 4 |
OÇ-5 | 3 | 3 | 2 | 2 | 5 |