Course Information

Course Information
Course Title Code Semester L+U Hour Credits ECTS
Basic Pastry Techniques ASC2206 4. 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 This course generally prepares the student for the professional use of equipment in a patisserie, as well as understanding and reinforcing basic pastry techniques. Understands the importance of material choices. It aims to ensure that they follow the applied prescriptions properly and understand the application techniques.
Course Content Layout plan in the patisserie, Quality control, planning daily work in the patisserie, Storage procedures in the patisserie, Use of chocolate and chocolate in pastry products, Preparing confectionery, Preparing milk desserts, Preparing fruit desserts, Preparing cereal desserts, Preparing fresh cakes, Preparing special occasion cakes, New patisserie products designing
Learning Outcomes
Weekly Topics (Content)
Week Topics Learning Methods
1. Week Layout plan of the bakery Course Hours Preparation, After Class Study Other Activities Verbal Expression Visual Presentation Practice
2. Week Quality control in the bakery Verbal Expression Visual Presentation Practice Preparation, After Class Study Other Activities Course Hours
3. Week Planning daily work in the bakery Other Activities Verbal Expression Preparation, After Class Study Visual Presentation Practice Course Hours
4. Week Storage operations in the bakery Practice Preparation, After Class Study Other Activities Verbal Expression Course Hours Visual Presentation
5. Week Chocolate applications Verbal Expression Practice Visual Presentation Preparation, After Class Study Course Hours Other Activities
6. Week The use of chocolate in pastry products Course Hours Other Activities Research Verbal Expression Practice Visual Presentation
7. Week Confectionery applications Practice Visual Presentation Course Hours Verbal Expression Other Activities Preparation, After Class Study
8. Week Midterm Course Hours
9. Week Milk dessert applications Course Hours Preparation, After Class Study Practice Verbal Expression Other Activities Visual Presentation
10. Week Fruit dessert applications Other Activities Verbal Expression Visual Presentation Practice Preparation, After Class Study Course Hours
11. Week Cereal dessert applications Verbal Expression Visual Presentation Preparation, After Class Study Practice Other Activities Course Hours
12. Week Moist cake applications Course Hours Preparation, After Class Study Practice Visual Presentation Other Activities Verbal Expression
13. Week Special day cake applications Course Hours Preparation, After Class Study Other Activities Verbal Expression Visual Presentation Practice
14. Week Designing new patisserie products Visual Presentation Practice Course Hours Preparation, After Class Study Verbal Expression Other Activities
Recommended Sources
Professional Cooking, Wayne Gisslen, Nobel Yaşam Publishing 2019
Relations with Education Attainment Program Course Competencies
Program Requirements Contribution Level Measurement Method
PY1 4 -
*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
ECTS credits and course workload
Event Quantity Duration (Hour) Total Workload (Hour)
Course Hours 14 4 56
Preparation, After Class Study 1 14 14
Research 1 0.5 0.5
Verbal Expression 1 1 1
Visual Presentation 2 14 28
Practice 2 14 28
Total Workload 127.5
ECTS Credit of the Course 5.0