TYPE OF COURSE UNIT | Elective Course |
LEVEL OF COURSE UNIT | Bachelor's Degree |
YEAR OF STUDY | - |
SEMESTER | - |
NUMBER OF ECTS CREDITS ALLOCATED | 3 |
NAME OF LECTURER(S) | Instructor Bahadır Hacıosmanoğlu
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LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students; 1) Learns the use of milk in making milk dessert. 2) Learns the place and importance of fancy desserts in Turkish and world cuisine. 3) Prepares the milk desserts in accordance with the feature. 4) Learn how to make dessert with milk on the cooker. 5) Learns how to make milk dessert in the oven. 6) Learns frozen milk desserts.
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MODE OF DELIVERY | Face to face |
PRE-REQUISITES OF THE COURSE | No |
RECOMMENDED OPTIONAL PROGRAMME COMPONENT | |
COURSE DEFINITION | The place and history of milk desserts in Turkish and world cuisine and milk dessert types are taught. Milk desserts cooked in the oven and on the stove and frozen desserts made with freeze are also covered. |
COURSE CONTENTS | WEEK | TOPICS |
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1st Week | İntroduction, meeting and informing students about the course | 2nd Week | Giving the basic theoretical information about milk desserts & making dessert with milk cooked on the stove: Pudding and custard | 3rd Week | Types of milk usage and storage conditions & On-Oven and Oven Baked Milk Dessert Making: Oven rice pudding and boiler | 4th Week | Giving information about the place and importance of milk desserts in Turkish cuisine & Trileçe | 5th Week | Giving information about the place and importance of milk desserts in world cuisine & Profiterole | 6th Week | Giving information about making milk dessert cooked on January & Supangle | 7th Week | Baked milk dessert & Cream caramel | 8th Week | Midterm | 9th Week | Milk dessert application in oven and on stove: Panna cotta & Halva in casserole | 10th Week | Milk dessert application in oven and on stove: Presentation of milk dessert in cup | 11th Week | Milk dessert application in the oven and on the stove: Creme Brule | 12th Week | Milk dessert application in oven and on stove: Güllaç | 13th Week | İnformation about making frozen milk dessert and making basic ice cream | 14th Week | İnformation about frozen milk dessert making Maras ice cream, differences between Gelato and Sorbet & fruit, nuts, crochet, chocolate ice cream making | 15th Week | Final Exam |
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RECOMENDED OR REQUIRED READING | 1. Cookery Book. (1989). Good Housekeeping Institute, London. |
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Discussion,Questions/Answers,Practice,Presentation,Project |
ASSESSMENT METHODS AND CRITERIA | | Quantity | Percentage(%) |
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Mid-term | 1 | 40 | Total(%) | | 40 | Contribution of In-term Studies to Overall Grade(%) | | 40 | Contribution of Final Examination to Overall Grade(%) | | 60 | Total(%) | | 100 |
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ECTS WORKLOAD |
Activities |
Number |
Hours |
Workload |
Midterm exam | 1 | 2 | 2 | Preparation for Quiz | | | | Individual or group work | 1 | 5 | 5 | Preparation for Final exam | 1 | 20 | 20 | Course hours | 14 | 3 | 42 | Preparation for Midterm exam | 1 | 10 | 10 | Laboratory (including preparation) | 8 | 2 | 16 | Final exam | 1 | 2 | 2 | Homework | | | | Total Workload | | | 97 |
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Total Workload / 30 | | | 3,23 |
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ECTS Credits of the Course | | | 3 |
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LANGUAGE OF INSTRUCTION | Turkish |
WORK PLACEMENT(S) | No |
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