|
Description of Individual Course UnitsCourse Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | 196000108103 | DESSERTS AND PRODUCTION TECHNIQUES | Elective | 4 | 8 | 3 |
| Level of Course Unit | First Cycle | Objectives of the Course | Learning how to make cakes and desserts according to the technique and the characteristics of the product | Name of Lecturer(s) | | Learning Outcomes | 1 | Explains the characteristics of dough made by shoaling, the stages of construction, makes applications | 2 | Explains the properties of the dough made by whipping, the stages of construction, makes applications | 3 | Explains the properties of milk, how they are made, makes their applications | 4 | Describe the characteristics of dough desserts, their construction stage | 5 | Describe the characteristics of fruit desserts, their stages of construction. |
| Mode of Delivery | Daytime Class | Prerequisites and co-requisities | | Recommended Optional Programme Components | | Course Contents | Lesson; sponge cake, chocolate cake, chocolate desserts, chocolate desserts, and a variety of pastries, such as sponge cakes, pastry creams, whipped cream, ganaj, pastry varieties, wet pastry applications | Weekly Detailed Course Contents | |
1 | General rules of pastry, its features, nutritional value | | | 2 | Nutritional value calculations | | | 3 | Sponge cake, pastry cream, whipped cream application steps | | | 4 | Raw material selection and sponge cake, pastry cream, whipped cream making | | | 5 | Points to consider when preparing ganache, making chocolate cake | | | 6 | Ganache preparation and chocolate cake application | | | 7 | Fruity fresh cake applications | | | 8 | Application of making oil cake and decorating with fruits | | | 9 | Sugar paste making, modeling and coating techniques, applications | | | 10 | Sugar paste shape work | | | 11 | Cup cake covered with sugar paste, cupcake applications | | | 12 | Cupcake making | | | 13 | Doughs Made by Fermentation | | | 14 | Doughs Made by Fermentation | | |
| Recommended or Required Reading | | Planned Learning Activities and Teaching Methods | | Assessment Methods and Criteria | |
SUM | 0 | |
SUM | 0 | End Of Term (or Year) Learning Activities | 100 | SUM | 100 |
| Language of Instruction | | Work Placement(s) | |
| Workload Calculation | |
Midterm Examination | 40 | 1 | 40 | Final Examination | 40 | 1 | 40 | |
Contribution of Learning Outcomes to Programme Outcomes | LO1 | 5 | | | | | | 5 | | | | | | | LO2 | | 4 | | | 4 | | | | | | 4 | | | LO3 | | | 5 | | | 4 | 4 | | 5 | | | 5 | 5 | LO4 | | | | 4 | | | | 4 | | | 3 | 4 | | LO5 | | | | | | | | | | | | | 5 |
| * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
|
|
Iğdır University, Iğdır / TURKEY • Tel (pbx): +90 476
226 13 14 • e-mail: info@igdir.edu.tr
|
|
|