1. SHORT CYCLE - ASSOCIATE'S DEGREE
  2. TAVAS VOCATIONAL SCHOOL
  3. HOTEL, RESTAURANT AND CATERING SERVICES DEPARTMENT
  4. 736 CULINARY (Evening Classes)
Course Information Course Learning Outcomes Course's Contribution To Program ECTS Workload Course Details
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COURSE INFORMATION
Course CodeCourse TitleL+P HourSemesterECTS
ASC 219PASTRY PRODUCTS4 + 23rd Semester8

COURSE DESCRIPTION
Course Level Associate's Degree
Course Type Compulsory
Course Objective This course aims to gain the competency to prepare a variety of bakery products kulllanarak various dough technique.
Course Content To prepare the product with a simple dough / prepared to 2. To prepare the product with greasy dough / prepared to 3 to prepare products with leavened dough / prepared to 4 to prepare products with baked dough / prepared to 5. Cake / pastry prepare to prepare 6. To prepare the cake / to prepare 7 . to prepare sweet / tart to prepare 8 , tarts , prepare and share the kinds of people / prepared to 9. Sugar and chocolate decorations make / make
Prerequisites No the prerequisite of lesson.
Corequisite No the corequisite of lesson.
Mode of Delivery Face to Face

COURSE LEARNING OUTCOMES
1Preliminary work / simple dough with pastries Preparation
2simple dough with pastries Preparation
3Preliminary work / puff pastries made ​​with puff pastries Preparation Products
4Preliminary / Bread Varieties Preparation
5Pastry / donut / Preparation Pizza Bagels type type of
6Preliminary work / preparation of baked dough products
7Preliminary work / Cake and Preparation
8Cake Preparation
9Preliminary work / Dry Pasta Products To prepare the dough
10Milk Desserts Fruit Desserts
11Private Turkish desserts ( Halva, Ashura , etc . ) Preparation
12Types of ice cream and sorbet dessert type International Cuisine
13Preliminary Tart, tarts , quiche and Share Preparation
14Decorations and decorating with chocolate chocolates Preliminary

COURSE'S CONTRIBUTION TO PROGRAM
PO 01PO 02PO 03PO 04PO 05PO 06PO 07PO 08PO 09PO 10PO 11PO 12
LO 001            
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LO 005            
LO 006            
LO 007            
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LO 014            
Sub Total            
Contribution000000000000

ECTS ALLOCATED BASED ON STUDENT WORKLOAD BY THE COURSE DESCRIPTION
ActivitiesQuantityDuration (Hour)Total Work Load (Hour)
Course Duration (14 weeks/theoric+practical)14684
Assignments4624
Mid-terms166
Final examination166
Presentation / Seminar Preparation144
Report / Project14228
Practice Professional Skills (Student)14228
Internet Searching/ Library Study14228
Total Work Load

ECTS Credit of the Course





208

8
COURSE DETAILS
 Select Year   


 Course TermNoInstructors
Details 2023-2024 Fall2SİNEM TÜRK ASLAN


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Course Details
Course Code Course Title L+P Hour Course Code Language Of Instruction Course Semester
ASC 219 PASTRY PRODUCTS 4 + 2 2 Turkish 2023-2024 Fall
Course Coordinator  E-Mail  Phone Number  Course Location Attendance
Lecturer SİNEM TÜRK ASLAN sturk@pau.edu.tr TMYO A0105 TMYO B0003 %80
Goals This course aims to gain the competency to prepare a variety of bakery products kulllanarak various dough technique.
Content To prepare the product with a simple dough / prepared to 2. To prepare the product with greasy dough / prepared to 3 to prepare products with leavened dough / prepared to 4 to prepare products with baked dough / prepared to 5. Cake / pastry prepare to prepare 6. To prepare the cake / to prepare 7 . to prepare sweet / tart to prepare 8 , tarts , prepare and share the kinds of people / prepared to 9. Sugar and chocolate decorations make / make
Topics
WeeksTopics
1 Flour Tchnoogies Preparing products from cooked pastries
2 Preparing products from pasteurized pastries
3 Use of Chocolate
4 Making Meringues, Macarons
5 Preparing products from shredded pastries
6 Bisquites and Cookies Making Brandy Snaps, Tulip, Tuile
7 Tart-tartolet and quiche preparation
8 Preparing products from whipped pastries
9 Cake making and decoration
10 Fruit Desserts
11 Preparing products from fermented pastries
12 Preparing puff pastry
13 Preparation of pastry desserts Preparation of shredded Wheat dessert
14 Desserts made with milk
Materials
Materials are not specified.
Resources
Course Assessment
Assesment MethodsPercentage (%)Assesment Methods Title
Final Exam40Final Exam
Midterm Exam20Midterm Exam
Field/Clinic/Laboratory Practices40Field/Clinic/Laboratory Practices
L+P: Lecture and Practice
PQ: Program Learning Outcomes
LO: Course Learning Outcomes