Dokuz Eylül University Information Package / Courses Catalog

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type Of Course	D	U	L	ECTS
		ELECTIVE

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	VZ0.40+FN 0.60
4	BUT	Bütünleme Notu
5	BBN	Bütünleme Sonu Başarı Notu	VZ0.40+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/LO	PO.1	PO.3	PO.7
LO.1	5
LO.2		5
LO.3			5

COURSE UNIT TITLE

DEGREE PROGRAMMES

Description of Individual Course Units

Offered By

Level of Course Unit

Course Coordinator

Offered to

Course Objective

Learning Outcomes of the Course Unit

Mode of Delivery

Prerequisites and Co-requisites

Recomended Optional Programme Components

Course Contents

Recomended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods

Further Notes About Assessment Methods

Assessment Criteria

Language of Instruction

Course Policies and Rules

Contact Details for the Lecturer(s)

Office Hours

Work Placement(s)

Workload Calculation

Contribution of Learning Outcomes to Programme Outcomes

CONTACT INFORMATION