TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Bachelor's Degree
YEAR OF STUDY	3
SEMESTER	Fifth Term (Fall)
NUMBER OF ECTS CREDITS ALLOCATED	4
NAME OF LECTURER(S)	Instructor Gökçe Genç
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learn to prepare products with simple dough. 2) Learns to prepare the product with oil dough. 3) Learns to prepare products with fermented dough. 4) Learn to prepare products with baked dough. 5) Learn how to prepare cake-cake.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	Within the scope of the course; preparation and production of bakery products; age cake making, dough types, pastry, donuts, bagels and special Turkish desserts.
COURSE CONTENTS	WEEK TOPICS 1st Week Introduction and introduction 2nd Week Sweet / Salty Dry Cakes and Biscuits 3rd Week Dough Prepared by Cooking 4th Week Dough Prepared by Chopping 5th Week Milky desserts 6th Week Dough Prepared by Whisking 7th Week Midterm 8th Week Chocolate 9th Week Dough Prepared by Fermenting 10th Week Turkish Desserts 11th Week Doughs Prepared by Purifying 12th Week final examination
RECOMENDED OR REQUIRED READING	1. Gökdemir, A. (2005). Mutfak Hizmetleri Yönetimi. Detay Yayıncılık, Ankara. 2. Yılmaz, Y. (2008). Konaklama ve Yiyecek İçecek İşletmelerinde Servis Tekniği ve Yönetimi. Detay Yayıncılık, Ankara.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Practice 1 30 Total(%) 60 Contribution of In-term Studies to Overall Grade(%) 60 Contribution of Final Examination to Overall Grade(%) 40 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 2 2 Preparation for Quiz 2 2 4 Individual or group work 5 2 10 Preparation for Final exam 1 20 20 Course hours 14 3 42 Preparation for Midterm exam 1 15 15 Laboratory (including preparation) 8 2 16 Final exam 1 2 2 Homework 2 4 8 Total Workload 119 Total Workload / 30 3,96 ECTS Credits of the Course 4
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No