Iğdır University Lifelong Learning Programme

Description of Individual Course Units

Course Unit Code	Course Unit Title	Type of Course Unit	Year of Study	Semester	Number of ECTS Credits
196000107103	ADVANCED PASTRY AND PRODUCTION TECHNIQUES	Compulsory	4	7	3

Level of Course Unit

First Cycle

Objectives of the Course

The aim of the course is to give information about dessert, cake and dough preparation techniques and to enable students to use them.

Name of Lecturer(s)

Dr. Öğr. Üyesi Nilgün DEMİREL İLİ

Learning Outcomes

1	Knows the properties and functions of the ingredients used in desserts, cakes and pastries.
2	Know the methods of dough preparation.
3	They can prepare pastries such as bread, pies, pita bread.
4	They can prepare a cake using cake preparation techniques.
5	They prepare, decorate and present desserts using various dessert preparation techniques.

Mode of Delivery

Daytime Class

Prerequisites and co-requisities

Recommended Optional Programme Components

Course Contents

Preparation and presentation of creams, syrups and sauces used in bread making, sweet and savory dough and pastries. Basic rules of dessert making; making and presenting puff pastry, various cakes and cookies; the art of cake decoration. Examples of traditional and current pastry practices.

Weekly Detailed Course Contents

Week	Theoretical	Practice	Laboratory
1	Introduction to bakery and pastry techniques
2	Introduction of materials and equipment
3	Basic dough preparation methods, dough baking shapes
4	Types of pies
5	Dessert preparation techniques
6	Hot and cold desserts
7	Preparation of cream, syrups and sauces
8	Midterm
9	Cake making techniques
10	Pastry applications
11	Cake decorating techniques
12	Applications from Turkish Cuisine
13	Decorating a cake with sugar dough
14	Final Exam

Recommended or Required Reading

Tatlı, Pasta ve Hamur İşleri, Kavramlar, İlkeler ve Örnek Uygulamalar (2021). Apler Kurnaz& Serkan Şengül, Detay Yayıncılık. The Culinary Institute of America. (2009). Baking and Pastry: Mastering the Art and Craft. (2nd Ed.). New Jersey: John Wiley & Sons, Inc. Friberg, B. (2002).The Professional Pastry Chef: Fundamentals of Baking and Pastry. (4th Ed.). New Jersey: John Wiley & Sons, Inc.

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

Term (or Year) Learning Activities	Quantity	Weight
Midterm Examination	1	100
SUM		100
End Of Term (or Year) Learning Activities	Quantity	Weight
Final Examination	1	100
SUM		100
Term (or Year) Learning Activities		40
End Of Term (or Year) Learning Activities		60
SUM		100

Language of Instruction

Work Placement(s)

Workload Calculation

Activities	Number	Time (hours)	Total Work Load (hours)
Midterm Examination	1	20	20
Final Examination	1	20	20
Attending Lectures	14	3	42
TOTAL WORKLOAD (hours)			82

Contribution of Learning Outcomes to Programme Outcomes

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* Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High