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Information
| Unit | |
| Code | SD0285 |
| Name | Paste Manufacturing Techniques |
| Term | 2019-2020 Academic Year |
| Term | Fall and Spring |
| Duration (T+A) | 2-0 (T-A) (17 Week) |
| ECTS | 3 ECTS |
| National Credit | 2 National Credit |
| Teaching Language | Türkçe |
| Level | Lisans Dersi |
| 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 (Bahar) (A 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 modul |
| 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 | ||
| 2 | Methods of decoration with picture information | ||
| 3 | Means for pastry decorating | ||
| 4 | Preparation and use of decoration materials | ||
| 5 | Cream varieties | ||
| 6 | Types of sauces | ||
| 7 | Syrup varieties | ||
| 8 | Mid-Term Exam | ||
| 9 | Gato cake | ||
| 10 | Baton cake | ||
| 11 | Roll cake | ||
| 12 | Cookies | ||
| 13 | Preparing dry pastas from marinated pastries | ||
| 14 | Preparing dry pastas from whipped pastries | ||
| 15 | Preparing dry pastries from milfoil paste | ||
| 16 | Term Exams | ||
| 17 | Term Exams |
Assessment (Exam) Methods and Criteria
| Assessment Type | Midterm / Year Impact | End of Term / End of Year Impact |
|---|---|---|
| 1. Midterm Exam | 100 | 40 |
| General Assessment | ||
| Midterm / Year Total | 100 | 40 |
| 1. Final Exam | - | 60 |
| Grand Total | - | 100 |
Student Workload - ECTS
| Works | Number | Time (Hour) | Workload (Hour) |
|---|---|---|---|
| Course Related Works | |||
| Class Time (Exam weeks are excluded) | 14 | 2 | 28 |
| Out of Class Study (Preliminary Work, Practice) | 14 | 2 | 28 |
| Assesment Related Works | |||
| Homeworks, Projects, Others | 0 | 0 | 0 |
| Mid-term Exams (Written, Oral, etc.) | 1 | 8 | 8 |
| Final Exam | 1 | 16 | 16 |
| Total Workload (Hour) | 80 | ||
| Total Workload / 25 (h) | 3,20 | ||
| ECTS | 3 ECTS | ||