Education Information System

Course Title	Code	Semester	L+U Hour	Credits	ECTS
Bakery and Desserts	ASC2105	3. Semester	2 + 2	3.0	5.0

Prerequisites

None

Language of Instruction	Turkish
Course Level	Associate
Course Type
Mode of delivery	Face to Face
Course Coordinator	Lect. Yeter ŞANLI
Instructor(s)	Yeter ŞANLI
Assistants
Goals	To provide students with knowledge and skills in the production and presentation of bakery and patisserie products prepared from flour and various desserts.
Course Content	Preparing products with simple dough, preparing products with oily dough, preparing products with yeast dough, preparing products with cooked dough, preparing cakes, preparing dry cakes, preparing tarts, tartlets, pies and quiches, preparing kadayif varieties, preparing baklava.
Learning Outcomes

Week	Topics	Learning Methods
1. Week	Definition, types and properties of flour	Verbal Expression Preparation, After Class Study Other Activities Practice Visual Presentation Course Hours
2. Week	Basic tools and equipment used in bakery product production	Other Activities Visual Presentation Verbal Expression Practice Course Hours Preparation, After Class Study
3. Week	General principles and basic stages of bakery product production	Visual Presentation Practice Course Hours Other Activities Verbal Expression Preparation, After Class Study
4. Week	Simple dough applications	Verbal Expression Visual Presentation Practice Course Hours Other Activities Preparation, After Class Study
5. Week	Oil dough applications	Course Hours Other Activities Preparation, After Class Study Verbal Expression Practice Visual Presentation
6. Week	Baked dough applications	Course Hours Preparation, After Class Study Other Activities Practice Visual Presentation Verbal Expression
7. Week	Yeast dough applications	Verbal Expression Other Activities Preparation, After Class Study Visual Presentation Practice Course Hours
8. Week	Midterm	Course Hours
9. Week	Cake applications	Course Hours Other Activities Verbal Expression Visual Presentation Practice Preparation, After Class Study
10. Week	Dry paste applications	Preparation, After Class Study Other Activities Verbal Expression Visual Presentation Practice Course Hours
11. Week	Tart, tartlet, pie and quiche applications	Preparation, After Class Study Course Hours Other Activities Verbal Expression Visual Presentation Practice
12. Week	Dumpling applications	Preparation, After Class Study Other Activities Visual Presentation Verbal Expression Practice Course Hours
13. Week	Kadayif dessert applications	Course Hours Other Activities Verbal Expression Visual Presentation Practice Preparation, After Class Study
14. Week	Baklava applications	Verbal Expression Other Activities Practice Visual Presentation Preparation, After Class Study Course Hours
15. Week	Final	Course Hours

Professional Cooking, Wayne Gisslen, Nobel Yaşam Publishing 2019

Program Requirements	Contribution Level	Measurement Method
PY1	7	-

*DK = Course's Contrubution.

	0	1	2	3	4	5
Course's Level of contribution	None	Very Low	Low	Fair	High	Very High
Method of assessment/evaluation		Written exam	Oral Exams	Assignment/Project	Laboratory work	Presentation/Seminar

Event	Quantity	Duration (Hour)	Total Workload (Hour)
Course Hours	14	4	56
Preparation, After Class Study	14	2	28
Research	1	0.5	0.5
Other Activities	2	4	8
Verbal Expression	1	7	7
Visual Presentation	7	2	14
Practice	7	2	14
Total Workload			127.5
ECTS Credit of the Course			25.5 5.0