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 Gökçe Genç
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Learn the basic functions and chemistry of water, flour, sugar, salt, oil and yeast in dough 2) Learns basic dough mixes, kneading, processing and folding techniques 3) Learn to prepare advanced tart varieties 4) Learn to prepare advanced pies 5) Learn to prepare coated cakes and tea time items 6) Learns basic meringues and butter creams. 7) learns to prepare decorations from chocolate 8) learns to prepare decorations from sugar. 9) Learns to prepare entremet varieties.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	Within the scope of this course, theoretical information about the equipment and products used in artisan pastry will be given. The methods and techniques used in the preparation of these products will be shown in practice.
COURSE CONTENTS
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Anlatım,Tartışma,Soru-Cevap,Eğitim-Uygulama
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 25 Practice 1 25 Total(%) 50 Contribution of In-term Studies to Overall Grade(%) 50 Contribution of Final Examination to Overall Grade(%) 50 Total(%) 100
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 Presentation (including preperation) 2 1 2 Total Workload 99 Total Workload / 30 3,3 ECTS Credits of the Course 3
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No