Basic Information

Course Code:

ASC 110

Course Name:

Pastry and Bakery in Turkish Cuisine

Language of Instruction:

Turkish

Course Type:

Class

Course Level:

Pre Bachelor

ECTS:

4.00

Instructor:

Öğr. Gör. NİHAL ÜSTÜNKAYA BAYINDIR

Course Objectives

This course aims to provide students with basic information about Turkish Cuisine, which has a rich variety of desserts and pastries, and to provide them with experience using preparation techniques.

Course Content

It is the application of traditional fruit, milk and grain dessert recipes of Turkish Cuisine, which is very rich in taste and variety in terms of desserts and pastries as well as meals.

Prerequisites / Corequisites

None.

Course Books / Materials / Recommended Resources

Türk Tatlıları Tarihi, Gülbeşeker, Yazar: Priscilla Mary Işın

Learning Outcomes

Code	Description
LO1	Will have information about desserts and pastries belonging to Turkish Cuisine Culture.
LO2	Will be able to use traditional dessert making techniques effectively.
LO3	Turkish Cuisine recipe types and diversity can be evaluated
LO4	Will be able to establish connections between the cultural foundations of Turkish cuisine.

Weekly Course Content

Week	Content
1	Types of Halva Flour Halva Semolina Halva Starch Halva
2	Fruit Desserts I Apple Dessert Dried Fig Dessert
3	Fruit Desserts II Pumpkin Dessert Quince Dessert
4	Compote-Dried Apricot Compote Quince Compote
5	Milk Desserts I Custard Rice Pudding
6	Milk Desserts II Keşkül Pellet Zerde
7	Milk Desserts III Kazandibi Chicken Breast
8	MIDTERM EXAM
9	Pastry Desserts I Şekerpare Revani
10	Pastry Desserts II Vizier Finger Kalburabastı
11	Pastry Desserts III Baklava Şöbiyet
12	Hamur İşleri I Serpme Börek Kol Böreği
13	Hamur İşleri II Pişi Mantı
14	Ashura Gullach
15	FINAL EXAM

Workload Calculation

Activity	Count	Duration (Hours)	Total
Attendance	1	21.00	21.00
Practice	1	21.00	21.00
Pre-Class Individual Study	1	14.00	14.00
Post-Class Individual Study	1	14.00	14.00
Midterm Exam/Preparation	1	20.00	20.00
Final Exam/Preparation	1	30.00	30.00
Field Study	1	4.00	4.00
Other	1	20.00	20.00
Total Workload (Hours)			144
ECTS Credit (Workload / 25)			5

Assessment

#	Assessment Type	Contribution (%)
1	Midterm Exam	%20
2	Practice	%30
3	Homework	%20
4	Practice	%30
TOTAL		%100

PO - LO Matrix

PO \ LO	LO1	LO2	LO3	LO4
PO-1
PO-2
PO-3
PO-4
PO-5
PO-6
PO-7
PO-8
PO-9
PO-10
PO-11
PO-12

1

Low Contribution

2

Medium Contribution

3

High Contribution

Teaching and Learning Methods

#	Method Name	Description	Tools
1	Laboratory	Listening, note-taking, conceptual analysis, critical thinking, questioning, and participation in discussions.	Special equipment
2	Homework	Solving and analyzing homework questions using a computer and Excel.	Computer
3	Guest Speaker	Listening and comprehension, observation/processing situations	Standard classroom technologies, multimedia tools, projector, computer, overhead projector, special equipment

Academic Integrity and Artificial Intelligence

It includes school-related integrity violations, but is not limited to cheating or plagiarism. Submitting the work of others includes using the work of the instructor or someone else without permission.  Any breach of integrity is a serious academic offense and is subject to disciplinary action.

Sustainable Development Goals