| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Basic Pastry | GMS309 | Elective | Bachelor's degree | 3 | Fall | 6 |
Name of Lecturer(s)
Prof. Dr. Emrah ÖZKUL
Associate Prof. Dr. Kazım Ozan ÖZER
Learning Outcomes of the Course Unit
1) Can discuss about pastry techniques.
2) Kullanılan malzeme ve reçeteye göre doğru üretim tekniklerini saptar.
3) It makes arrangements on pastry and dessert products.
Program Competencies-Learning Outcomes Relation
| Program Competencies | |||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | ||
| Learning Outcomes | |||||||||||
| 1 | No relation | Low | Low | No relation | Middle | Middle | Middle | Low | Middle | Middle | |
| 2 | Low | No relation | Low | Low | High | High | High | Middle | Middle | High | |
| 3 | Low | No relation | Low | Low | Middle | Middle | Middle | Middle | Middle | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
The content of this course is patisserie management, dough types, dessert types and cake making.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Language of Instruction
Turkish
Work Placement(s)
Not Required