Description of Individual Course Units
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Offered By |
Gastronomy And Culinary Arts |
Level of Course Unit |
First Cycle Programmes (Bachelor's Degree) |
Course Coordinator |
PROFESSOR DOCTOR YILMAZ AKGÜNDÜZ |
Offered to |
Gastronomy And Culinary Arts |
Course Objective |
This course aims to prepare the student for the use of professional patisserie equipment. They comprehend and reinforce basic pastry techniques. Understand the importance of material choices, develop recipe formulas. |
Learning Outcomes of the Course Unit |
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Mode of Delivery |
Face -to- Face |
Prerequisites and Co-requisites |
None |
Recomended Optional Programme Components |
None |
Course Contents |
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Recomended or Required Reading |
Türkan C. (2009) Yemek Repertuarı, Ankara: Sistem Ofset |
Planned Learning Activities and Teaching Methods |
Expression |
Assessment Methods |
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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 |
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Contribution of Learning Outcomes to Programme Outcomes |
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