TYPE OF COURSE UNIT	Elective Course
LEVEL OF COURSE UNIT	Associate Degree
YEAR OF STUDY	-
SEMESTER	-
NUMBER OF ECTS CREDITS ALLOCATED	5
NAME OF LECTURER(S)	-
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) Learns frozen milk desserts. 5) Learns how to make milk dessert in the oven.
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 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
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(%) Mid-term 1 30 Total(%) 30 Contribution of In-term Studies to Overall Grade(%) 30 Contribution of Final Examination to Overall Grade(%) 70 Total(%) 100
ECTS WORKLOAD	Activities Number Hours Workload Midterm exam 1 1 1 Preparation for Quiz Individual or group work 1 28 28 Preparation for Final exam 1 45 45 Course hours 14 3 42 Preparation for Midterm exam 1 33 33 Laboratory (including preparation) Final exam 1 1 1 Homework Total Workload 150 Total Workload / 30 5 ECTS Credits of the Course 5
LANGUAGE OF INSTRUCTION	Turkish
WORK PLACEMENT(S)	No