• HOME
• ABOUT US
  • Name Address
  • General Description
  • Governance
  • Academic Calendar
  • Degree Programmes
  • List of Programmes in English
  • General Admission and Registration Procedures
  • Credit Mobility and Recognition of Prior Learning
  • ECTS Credit Allocation
  • Academic Guidance
  • Contacts
• Degree Programmes
  • Third Cycle Programmes (Doctorate Degree)
  • Second Cycle Programmes (Master's Degree)
  • First Cycle Programmes (Bachelor's Degree)
  • Short Cycle Programmes (Associate's Degree)
• GENERAL INFORMATION FOR STUDENTS
  • Cost of Living
  • Accommodation
  • Meals
  • Medical Facilities
  • Facilities for Disabled Students
  • Insurance
  • Financial Supports
  • Student Affairs Office
  • Practical Information for International Students
  • Language Courses
  • Work Placement Possibilities
  • Sports, Social and Cultural Facilities
  • Student Associations and Clubs
  • About İzmir - Turkey
• INTERNATIONAL RELATIONS
  • International Relations Office
  • Registration Procedures
  • Agreements
  • Coordinators
  • Documents
  • List of Programmes in English
  • ECTS / DS Labels

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS GMS 4062 BOUTIQUE PASTRY AND CHOCOLATE ELECTIVE 3 0 0 3

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

Have knowledge about the use of raw materials and related processing technology 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 equipments 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 implementatiton of mini cakes and tarts 7 Midterm Exam / Teaching and implementatiton of mini cakes and tarts 8 Properties and their usage of chocolate 9 Properties and their usage of chocolate 10 Use couverture chocolate confectionery 11 Chocolate forming and usage patterns 12 Special chocolates 13 Boutique chocolate 14 Principles of chocolate recipe development 15 final exam 16 final exam

Recomended or Required Reading

Greweling, P.P., 2013. Chocolates and confections : formula, theory, and technique for the artisan confectioner. The Culinary Institute of America.

Planned Learning Activities and Teaching Methods

1. Lecture 2. Homework 3. Applied course

Assessment Methods

SORTING NUMBER SHORT CODE LONG CODE FORMULA 1 MTE MIDTERM EXAM 2 FIN FINAL EXAM 3 FCG FINAL COURSE GRADE MTE * 0.40 + FIN * 0.60 4 RST RESIT 5 FCGR FINAL COURSE GRADE (RESIT) MTE * 0.40 + RST * 0.60

Further Notes About Assessment Methods

1.Midterm: Midterm consist of chapters in the syllabus and weekly homeworks (%40) 2. Final : Consists of all the chapters in the syllabus and students will be responsible from all case studies, applications and discussions in the class (%60).

Assessment Criteria

1. Midterm exam 2. Final exam 3. Homework and weekly practices

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 14 2 28 Preparations before/after weekly lectures 14 3 42 Preparation for midterm exam 1 2 2 Preparation for final exam 1 2 2 Final 1 2 2 Midterm 1 2 2 TOTAL WORKLOAD (hours) 78

Contribution of Learning Outcomes to Programme Outcomes

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