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Information
| Unit | |
| Code | SD0103 |
| Name | Paste Manufacturing Techniques |
| Term | 2017-2018 Academic Year |
| Term | Fall |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Belirsiz |
| Label | NFE Non-Field Elective Courses (University) UCC University Common Course |
| Mode of study | Yüz Yüze Öğretim |
| Catalog Information Coordinator | Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN |
| Course Instructor |
Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN
(Güz)
(A Group)
(Ins. in Charge)
Öğr. Gör. Dr. MEHTAP BAYKAL ERDOĞAN (Güz) (B Group) (Ins. in Charge) |
Course Goal / Objective
This course aims to acquire the competencies of preparing and decorating students, tarts, tartolets, shares, wet pastry, dry pastries and added breads.
Course Content
Tarts, tartolets, shreds, wet pastries, dry pastries and added breads are prepared and decorated.
Course Precondition
Resources
Notes
Course Learning Outcomes
| Order | Course Learning Outcomes |
|---|---|
| LO01 | Decorating Cake Decorating with Decorative Techniques |
| LO02 | Applications make various decorations with pastels with modules |
| LO03 | Preparing cream sauce and syrup with Cream-Sauce and Syrups module |
| LO04 | Prepare wet pastries with wet pastry module |
| LO05 | Preparation for Gato, baton, roll cake |
| LO06 | Preparing dry pastries with the Dry Pastry module |
| LO07 | Preparing tart-tartlet and shares with Tart-Tartlet and Shares module |
Week Plan
| Week | Topic | Preparation | Methods |
|---|---|---|---|
| 1 | Color patterns applied in cake decoration | To be prepared to related subject from advised source. | |
| 2 | Methods of decoration with picture information | To be prepared to related subject from advised source. | |
| 3 | Means for pastry decorating | To be prepared to related subject from advised source. | |
| 4 | Preparation and use of decoration materials | To be prepared to related subject from advised source. | |
| 5 | Cream varieties | Students should review the subject of the previous week. Students should complete the assignments. | |
| 6 | Types of sauces | Students should review the subject of the previous week. Students should complete the assignments. | |
| 7 | Syrup varieties | Students should review the subject of the previous week. Students should complete the assignments. | |
| 8 | Gato cake Midterm | Students should review the subject of the previous week. Students should complete the assignments. | |
| 9 | Baton cake | Students should review the subject of the previous week. Students should complete the assignments. | |
| 10 | Roll cake | Students should review the subject of the previous week. Students should complete the assignments. | |
| 11 | Cookies | Students should review the subject of the previous week. Students should complete the assignments. | |
| 12 | Preparing dry pastas from marinated pastries | Students should review the subject of the previous week. Students should complete the assignments. | |
| 13 | Preparing dry pastas from whipped pastries | Students should review the subject of the previous week. Students should complete the assignments. | |
| 14 | Preparing dry pastas from baked pastries | Students should review the subject of the previous week. Students should complete the assignments. | |
| 15 | Preparing dry pastries from milfoil paste und Tarts and tartellets and shares | Students should review the subject of the previous week. Students should complete the assignments. | |
| 16 | Final Exam | ||
| 17 | Final Exam |