TÜRKÇE
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Information
| Code | SD0285 |
| Name | Paste Manufacturing Techniques |
| Term | 2024-2025 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 |
| Course Instructor |
Öğr. Gör.Dr. MEHTAP BAYKAL
(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
NONE
Resources
Yiyecek İçecek Hizmetleri Alanı PASTA YAPIM TEKNİKLERİ, MEB Milli Eğitim Bakanlığı, ANKARA, 2011.
Notes
Yiyecek İçecek Hizmetleri Alanı PASTA KURABİYE DEKORLARI, MEB Milli Eğitim Bakanlığı, ANKARA, 2019.
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 | Related issues from the course materials should be read. | |
| 2 | Methods of decoration with picture information | Related issues from the course materials should be read. | |
| 3 | Means for pastry decorating | Related issues from the course materials should be read. | |
| 4 | Preparation and use of decoration materials | Related issues from the course materials should be read. | |
| 5 | Cream varieties | Related issues from the course materials should be read. | |
| 6 | Types of sauces | Related issues from the course materials should be read. | |
| 7 | Syrup varieties | Related issues from the course materials should be read. | |
| 8 | Mid-Term Exam | Related issues from the course materials should be read. | |
| 9 | Gato cake | Related issues from the course materials should be read. | |
| 10 | Baton cake | Related issues from the course materials should be read. | |
| 11 | Roll cake | Related issues from the course materials should be read. | |
| 12 | Cookies | Related issues from the course materials should be read. | |
| 13 | Preparing dry pastas from marinated pastries | Related issues from the course materials should be read. | |
| 14 | Preparing dry pastas from whipped pastries | Related issues from the course materials should be read. | |
| 15 | Preparing dry pastries from milfoil paste | Related issues from the course materials should be read. | |
| 16 | Term Exams | Related issues from the course materials should be read. | |
| 17 | Term Exams | Related issues from the course materials should be read. |
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 | ||