Information Package / Course Catalogue
| Course Code | : BDB113 |
| Course Type | : Area 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 |
This course focuses on teaching upper-intermediate-level English grammar, as well as the skills needed to understand reading passages related to the professional field and answer questions about them.
This course covers the basics of preparing various types of fresh cakes—including gato cakes, baton cakes, and roll cakes—as well as decorating cakes with whipped cream, fondant, chocolate, and other decorating materials, and creating themed decorations.
| 1. | Knows the ingredients used in making pasta |
| 2. | Knows the creams, sauces, and syrups used in pastry making |
| 3. | Recognizes the tools used in cake making and decorating |
| 4. | Knows cake decorating techniques and materials |
| 5. | Knows how to display and present pastries |
| 1. | Türkan C., 2010, Cooking for Students in Applied Culinary Education, Cemalturkan Publications, Bolu. The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition |
| 2. | Megeb, 2019, Fresh Pastries, Food and Beverage Services, Ankara, https://megep.meb.gov.tr |
| Type of Assessment | Count | Percent |
|---|---|---|
| Assignment | 1 | %10 |
| Quiz | 1 | %10 |
| Midterm Examination | 1 | %20 |
| Final Examination | 1 | %60 |
| Activities | Count | Preparation | Time | Total Work Load (hours) |
|---|---|---|---|---|
| Lecture - Theory | 13 | 4 | 2 | 78 |
| Assignment | 1 | 2 | 0 | 2 |
| Quiz | 1 | 1 | 0 | 1 |
| Midterm Examination | 1 | 10 | 1 | 11 |
| Final Examination | 1 | 10 | 1 | 11 |
| TOTAL WORKLOAD (hours) | 103 | |||
PÇ-1 | PÇ-2 | PÇ-3 | PÇ-4 | PÇ-5 | PÇ-6 | PÇ-7 | PÇ-8 | PÇ-9 | PÇ-10 | |
OÇ-1 | 3 | 4 | 4 | |||||||
OÇ-2 | 5 | 4 | ||||||||
OÇ-3 | 4 | 3 | ||||||||
OÇ-4 | 5 | 4 | 3 | |||||||
OÇ-5 | 5 | 4 | ||||||||