TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Master's Degree Without Thesis
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	10
NAME OF LECTURER(S)	-
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Gains knowledge about the types of cereals. 2) Gains knowledge of flour production. 3) To have information about bakery products and tools used in their production.
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT
COURSE DEFINITION	This course is designed to introduce basic baking and pastry skills, techniques, raw materials and machinery used in the production of such goods. The course involves developing production techniques related to cakes, cookies, crackers, petit fours, snack bars, and traditional syrup based and syrupless Turkish desserts.
COURSE CONTENTS	WEEK TOPICS 1st Week Definition of flour, types and properties 2nd Week Basic tools and equipment used in bakery production 3rd Week General principles and basic stages of bakery production 4th Week Prepared dough applications 5th Week Yeast dough applications, bread types 6th Week Leaf paste applications 7th Week Dough applications 8th Week Midterm 9th Week Whisk dough applications 10th Week Definition of desserts, types and properties 11th Week Desserts with milk 12th Week Turkish sweets with sherbet 13th Week Fruit desserts 14th Week Decoration and decoration of desserts and presentation of desserts 15th Week Final Exam
RECOMENDED OR REQUIRED READING	1. Tüter, C. (2006). Açıklamalı Yemek Kitabı Cilt 4 (Hamur İşleri, Börekler, Pastalar, Kekler, Tart ve Tartalötler). İnkılap Kitabevi. 2. Özükan, B. (2005). Pratik Mutfak Rehberi-Lezzet Saati. Boyut Yayın Grubu. 3. Gökçe, P. N. (2014). Tatlılar,Pasta ve Kurabiyeler. Sis Yayınları. 4. Bardi, C. (2013). Tart ve Turta. Çekmece Yayınları.
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Lecture,Discussion,Questions/Answers,Practice,Presentation,Project
ASSESSMENT METHODS AND CRITERIA	Quantity Percentage(%) Mid-term 1 30 Assignment 1 10 Total(%) 40 Contribution of In-term Studies to Overall Grade(%) 40 Contribution of Final Examination to Overall Grade(%) 60 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 3 3 Preparation for Quiz 14 5 70 Individual or group work 14 4 56 Preparation for Final exam 5 10 50 Course hours 14 4 56 Preparation for Midterm exam 4 10 40 Laboratory (including preparation) 13 4 52 Final exam 1 3 3 Homework Presentation (including preperation) 1 4 4 Quiz 1 3 3 Total Workload 337 Total Workload / 30 11,23 ECTS Credits of the Course 10
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No