COURSE UNIT TITLE

: BOUTIQUE PASTRY AND CHOCOLATE

DEGREE PROGRAMMES

Description of Individual Course Units

Course Unit Code Course Unit Title Type Of Course D U L ECTS
GMS 4078 BOUTIQUE PASTRY AND CHOCOLATE ELECTIVE 3 0 0 5

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 Use couverture chocolate confectionery
10 Chocolate forming and usage patterns
11 Special chocolates
12 Boutique chocolate
13 Principles of chocolate recipe development
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

The Regulation of Dokuz Eylul University on Education and Examination in Associate's and Bachelor's Degrees
The Codes of Practice of School of Applied Sciences on Education and Examination

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 3 42
Tutorials 4 3 12
Preparations before/after weekly lectures 14 4 56
Preparation for midterm exam 1 3 3
Preparation for final exam 1 3 3
Final 1 2 2
Midterm 1 2 2
TOTAL WORKLOAD (hours) 120

Contribution of Learning Outcomes to Programme Outcomes

PO/LOPO.1PO.2PO.3PO.4PO.5PO.6
LO.1111121
LO.2111121
LO.3111121
LO.4111121
LO.5111111

CONTACT INFORMATION
Dokuz Eylül Üniversitesi Cumhuriyet Bulvarı No: 144 35210 Alsancak / İZMİR
Phone: +90(232) 412 12 12 - Fax: +90 (232) 464 81 35

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