Information Package / Course Catalogue
| Course Code | : |
| Course Type | : |
| Couse Group | : |
| Education Language | : |
| Work Placement | : |
| Theory | : 0 |
| Prt. | : 0 |
| Credit | : 0 |
| Lab | : 0 |
| ECTS | : |
| 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 | PÇ-6 | PÇ-7 | |
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 | ||