COURSE UNIT TITLE

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

Offered to

Gastronomy and Culinary Arts

Course Objective

Have knowledge about the use of raw materials and related processing technology with cake

Learning Outcomes of the Course Unit

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Recomended or Required Reading

Türkan C. (2009) Yemek Repertuarı, Ankara: Sistem Ofset
Cake Craft and Decoration, Leicestershire: Cake & Craft co. Issue 93 -125
Greweling P. P. ( 2013) Chocolates and Confections, New Jersey: JohnWiley Sons
Stamm M. ( 2011) The Pastry Chef Apprantice, Massacushesetts : Quayside Pub

Planned Learning Activities and Teaching Methods

1. Lecture presentation for explaining basic concepts.
2. Application studies.

Assessment Methods

Further Notes About Assessment Methods

1. Midterm Exam: Midterm exam includes subjects and assignments in the course content (40%).
2. Final Exam: The exam will cover all subjects in the course content. Students are also responsible for the discussion, practice and case studies (60%).
3. Resit: The exam will cover all the topics in the course content. Students are also responsible for the discussion, practice and case studies (60%).

Assessment Criteria

At the end of this course the students are expected to be able to;
1. Have the necessary theoretical and practical skills related to pastry.
2. Explain the techniques, materials and equipments used

Language of Instruction

Turkish

Course Policies and Rules

1. Attending at least 70 percent of lectures is mandatory.
2. Participation in class is compulsory.

Contact Details for the Lecturer(s)

yeliz.demir@deu.edu.tr

Office Hours

Wednesday 13:00-15:00

Work Placement(s)

None

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes