COURSE UNIT TITLE

: BAKERY

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
SEC 3062 BAKERY ELECTIVE 2 2 0 5

Offered By

Gastronomy and Culinary Arts

Level of Course Unit

First Cycle Programmes (Bachelor's Degree)

Course Coordinator

UĞUR LOKMAN

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

1   Acquire the necessary theoretical and practical skills related to confectionery
2   Techniques used, materials and equipment to identify and apply
3   Ability to prepare cake

Mode of Delivery

Face -to- Face

Prerequisites and Co-requisites

None

Recomended Optional Programme Components

None

Course Contents

Week Subject Description
1 Definition of patisserie
2 Basic tools and equipment used in the patisserie department
3 Fermentation tecnique
4 Pastries prepared by fermenting
5 Preparing pate a choux dough
6 Preparing pate a choux dough
7 Tart, Galette, Pie, Quiche, Cobbler and Crisp
8 Tart, Galette, Pie, Quiche, Cobbler and Crisp
9 Cheesecake making
10 A technique for preparing dough by whisking
11 Cake making
12 Preparation cake I
13 Preparation cake II
14 Preparation cake III

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

SORTING NUMBER SHORT CODE LONG CODE FORMULA
1 VZ Vize
2 FN Final
3 BNS BNS VZ*0.40+FN * 0.60
4 BUT Bütünleme Notu
5 BBN Bütünleme Sonu Başarı Notu VZ*0.40+BUT * 0.60


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)

ugur.lokman@deu.edu.tr

Office Hours

Thursday 10:00-11:00

Work Placement(s)

None

Workload Calculation

Activities Number Time (hours) Total Work Load (hours)
Lectures 14 2 28
Tutorials 14 2 28
Preparations before/after weekly lectures 14 5 70
Preparation for midterm exam 1 1 1
Preparation for final exam 1 1 1
Final 1 1 1
Midterm 1 1 1
TOTAL WORKLOAD (hours) 130

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6PO.7PO.8PO.9PO.10PO.11PO.12
LO.15
LO.25
LO.35