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Description of Individual Course Units| Course Unit Code | Course Unit Title | Type of Course Unit | Year of Study | Semester | Number of ECTS Credits | | GMS31032021341 | Patisserie Products 1 | Compulsory | 3 | 5 | 5 |
| | Level of Course Unit | | First Cycle | | Objectives of the Course | | The aim of this course is to gain the skills of preparing various pastry products using various pastry techniques. | | Name of Lecturer(s) | | | Learning Outcomes | | 1 | Be able to explain the basic concepts of the profession used in desserts, cakes and pastries. | | 2 | Define the tools used in desserts, cakes and pastries | | 3 | Explain the properties and types of dough and apply them. | | 4 | Define the types of pastries and desserts in Turkish cuisine and apply them. |
| | Mode of Delivery | | Formal Education | | Prerequisites and co-requisities | | | Recommended Optional Programme Components | | | Course Contents | | The content of this course; prepare puff pastry with a simple dough, bread decorations, preparing puff pastry, puff pastry products made with bread, types of donuts /doughnuts /bagels and pizza varieties, the preparation of Baked dough products, a selection of cakes, preparation, preparation, pie, the cake batter to prepare the products of dry milk, desserts, fruit desserts, special Turkish sweets (candy, Ashura, etc.) preparation, ice cream and sorbet types dessert types from international cuisines, tart, tartlet, share and quiche preparation, confectionery decoration, chocolate decoration topics will be covered. | | Weekly Detailed Course Contents | |
| 1 | Description of desserts | | | | 2 | Tools used in making desserts | | | | 3 | Dessert preparation techniques | | | | 4 | Dumpling desserts,frying desserts | | | | 5 | Pancake dough,tulumba dessert | | | | 6 | Sponge cake,pat dough | | | | 7 | Cream desserts,ice cream,fruit desserts,jellies | | | | 8 | Midterm | | | | 9 | Pastries and desserts in Turkish cuisine | | | | 10 | Milk desserts | | | | 11 | Biscuits and muffins | | | | 12 | Microbiology of cereals | | | | 13 | Methods of cooking cereals | | | | 14 | Characteristics of pastes and pastries | | | | 15 | Types of dough for pies,preparation of pies, ravioli,pasta,pita | | | | 16 | Final Exam | | |
| | Recommended or Required Reading | | | Planned Learning Activities and Teaching Methods | | | Assessment Methods and Criteria | |
| SUM | 0 | |
| SUM | 0 | | Yarıyıl (Yıl) İçi Etkinlikleri | 40 | | Yarıyıl (Yıl) Sonu Etkinlikleri | 60 | | SUM | 100 |
| | Language of Instruction | | | Work Placement(s) | |
| | Workload Calculation | |
| Midterm Examination | 1 | 1 | 1 | | Final Examination | 1 | 1 | 1 | | Attending Lectures | 14 | 2 | 28 | | Self Study | 16 | 4 | 64 | | Individual Study for Mid term Examination | 14 | 2 | 28 | | Individual Study for Final Examination | 14 | 2 | 28 | |
| Contribution of Learning Outcomes to Programme Outcomes | | LO1 | 5 | 5 | 5 | 5 | 5 | 5 | | LO2 | 5 | 5 | 5 | 5 | 5 | 5 | | LO3 | 5 | 5 | 5 | 5 | 5 | 5 | | LO4 | 5 | 5 | 5 | 5 | 5 | 5 |
| | * Contribution Level : 1 Very low 2 Low 3 Medium 4 High 5 Very High |
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Ordu University Rectorate Building ,Cumhuriyet Campus , Center / ORDU / TURKEY • Tel: +90 452 226 52 00
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