Confectionery Technology and Applications
Gastronomy and Cuisine Arts- (Master-Thesis)
Institute of Social Sciences
Second Cycle (Master's Degree)
| Course Unit Title | Course Unit Code | Type of Course Unit | Level of Course Unit | Year of Study | Semester | ECTS Credits |
|---|---|---|---|---|---|---|
| Confectionery Technology and Applications | GMY112 | Elective | Master's degree | 1 | Spring | 7 |
Name of Lecturer(s)
Assistant Prof. Dr. Alican AKÇİÇEK
Learning Outcomes of the Course Unit
1) Learning about confectionery production technology
2) Gain knowledge about the production of different sugary products
3) Learning cocoa and chocolate production technology.
4) To learn the production of chestnut candy, pâtisserie, molasses, Turkish delight and cezerye.
Program Competencies-Learning Outcomes Relation
| Program Competencies | ||||||||||
| 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | ||
| Learning Outcomes | ||||||||||
| 1 | High | Middle | Middle | Middle | High | Middle | Low | High | Middle | |
| 2 | High | High | Middle | High | Middle | Middle | Low | High | Middle | |
| 3 | Middle | High | High | Middle | Low | High | Middle | Middle | High | |
| 4 | High | Middle | High | Middle | Low | High | Middle | Middle | High | |
Mode of Delivery
Face to Face
Prerequisites and Co-Requisites
None
Recommended Optional Programme Components
Not Required
Course Contents
This course, methods used in confectionery production technology, machinery and equipment, production technologies of confectionery products and it includes the transfer of the necessary theoretical information for the raw materials used in its production and its application.
Recommended or Required Reading
Planned Learning Activities and Teaching Methods
Assessment Methods and Criteria
Contribution of Midterm Examination to Course Grade |
40% |
|---|---|
Contribution of Final Examination to Course Grade |
60% |
Total |
100% |
Language of Instruction
Turkish
Work Placement(s)
Not Required