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Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 3064 CAKE AND CHOCOLATE INDUSTRY COMPULSORY 2 2 0 4

Offered By

Gastronomy And Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

GÖRKEM GIRGIN

Offered to

Course Objective

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

Learning Outcomes of the Course Unit

1   acquire the necessary theoretical and practical skills related to confectionery and chocolate 2   techniques used, materials and equipment to identify and apply 3   have information about the use of chocolate confectionery 4   Chocolate shape and learn the usage patterns 5   To have information about production of sugar paste and coloring

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description 1 The introduction of professional pastry material 2 Learning and implementing the preparation of sponge cake made 3 Learning the basic pie filling and coating 4 Learning and implementing the Basic Cake Decorating 5 Learning and implementing of biscuit varieties 6 Teaching and implementation of mini cakes and tarts 7 Midterm 8 Midterm 9 Properties and their usage of chocolate 10 Use couverture chocolate confectionery 11 Use couverture chocolate confectionery 12 Chocolate forming and usage patterns 13 Chocolate forming and usage patterns 14 Sugar pulp and coloring 15 Final Exam 16 Final Exam

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

Expression

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 ASG ASSIGNMENT 3 FIN FINAL EXAM 4 FCG FINAL COURSE GRADE MTE * 0.30 + ASG * 0.20 + FIN * 0.50 5 RST RESIT 6 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.30 + ASG * 0.20 + RST * 0.50 *** Resit Exam is Not Administered in Institutions Where Resit is not Applicable.

Further Notes About Assessment Methods

None

Assessment Criteria

to be announced.

Language of Instruction

Turkish

Course Policies and Rules

to be announced.

Contact Details for the Lecturer(s)

to be announced.

Office Hours

to be announced.

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours) Lectures 12 4 48 Preparations before/after weekly lectures 12 4 48 Preparation for midterm exam 1 7 7 Preparation for final exam 1 7 7 Final 1 1 1 Midterm 1 1 1 TOTAL WORKLOAD (hours) 112

Contribution of Learning Outcomes to Programme Outcomes

PO/LO PO.1 PO.2 PO.3 PO.4 PO.5 PO.6 LO.1 4 LO.2 4 LO.3 4 LO.4 4 LO.5 4