TYPE OF COURSE UNIT	Compulsory Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	1
SEMESTER	Second Term (Spring)
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	Instructor Derya Mumcu
LEARNING OUTCOMES OF THE COURSE UNIT	At the end of this course, the students; 1) Modern Cake Making Techniques 2) Frying Doughs 3) Merenges and Macarons 4) Tarts and Pies 5) Leavened Doughs
MODE OF DELIVERY	Face to face
PRE-REQUISITES OF THE COURSE	No
RECOMMENDED OPTIONAL PROGRAMME COMPONENT	None
COURSE DEFINITION	In this course, which forms the basis of pastry, it is aimed to teach pastry terminology, measurements and units, what the main ingredients do and how they are used in the field of pastry.
COURSE CONTENTS	WEEK TOPICS 1st Week Learns the history of pastry, pastry equipment. 2nd Week Theoretical definitions of basic patisserie ingredients 3rd Week Learns the theoretical definitions of basic cakes 4th Week Learns sweet and salty cookies 5th Week Learn tarts and shares 6th Week Learns yeast dough 7th Week Learn the types of bread 8th Week Midterm 9th Week Learns pouring dough 10th Week learn traditional cakes 11th Week Learns sauces and creams 12th Week Learns basic cake making 13th Week learn milk desserts 14th Week Learns sorbet desserts
RECOMENDED OR REQUIRED READING
PLANNED LEARNING ACTIVITIES AND TEACHING METHODS	Practice,Lecture
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 4 4 Preparation for Quiz Individual or group work 1 15 15 Preparation for Final exam 1 45 45 Course hours 14 4 56 Preparation for Midterm exam 1 26 26 Laboratory (including preparation) Final exam 1 4 4 Homework Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No