| TYPE OF COURSE UNIT | Compulsory Course |
| LEVEL OF COURSE UNIT | Associate Degree |
| YEAR OF STUDY | 2 |
| SEMESTER | Third Term (Fall) |
| NUMBER OF ECTS CREDITS ALLOCATED | 6 |
| NAME OF LECTURER(S) | Instructor Pınar Aran
|
| LEARNING OUTCOMES OF THE COURSE UNIT |
At the end of this course, the students;
1) Learns the history of Classical and modern pastry
2) Learns the production stages of Classic cake varieties.
3) Learns the production stages of modern cake varieties.
4) Comprehends the differences between classical and modern pastry.
5) Understand the applicability in terms of sustainability.
|
| MODE OF DELIVERY | Face to face |
| PRE-REQUISITES OF THE COURSE | No |
| RECOMMENDED OPTIONAL PROGRAMME COMPONENT | None |
| COURSE DEFINITION | |
| COURSE CONTENTS |
|
| RECOMENDED OR REQUIRED READING | |
| PLANNED LEARNING ACTIVITIES AND TEACHING METHODS | Lecture,Questions/Answers |
| ASSESSMENT METHODS AND CRITERIA | | | Quantity | Percentage(%) |
|---|
| Mid-term | 1 | 30 | | Practice | 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 | 1 | 1 | | Preparation for Quiz | | | | | Individual or group work | 1 | 26 | 26 | | Preparation for Final exam | 1 | 53 | 53 | | Course hours | 4 | 14 | 56 | | Preparation for Midterm exam | 1 | 43 | 43 | | Laboratory (including preparation) | | | | | Final exam | 1 | 1 | 1 | | Homework | | | | | Total Workload | | | 180 |
|---|
| Total Workload / 30 | | | 6 |
|---|
| ECTS Credits of the Course | | | 6 |
|---|
|
| LANGUAGE OF INSTRUCTION | Turkish |
| WORK PLACEMENT(S) | No |
| | |
