ANTALYA BİLİM
UNIVERSITY
Course Information Package
| Code | Description |
|---|---|
| LO1 | Understand basis of patisserie recipes and delicate production process of pastry |
| LO2 | Practice of pastry products by understanding the importance of scaling and careful work |
| LO3 | Understanding the fermentation and practising with fermented doughs |
| LO4 | Practicing global well known pastry and bakery recipes by understanding historical background |
| LO5 | Practicing local and regional well known pastry and bakery recipes by understanding historical background |
| LO6 | Ability to practice basic pastry and bakery products |
| Week | Content |
|---|---|
| 1 | Orientation |
| 2 | Sponge Cakes |
| 3 | Swiss Roll and Pastry Kream |
| 4 | Salty and Sweet Cookies |
| 5 | Egg Desserts: Pate a Choux |
| 6 | Pie and Tarts |
| 7 | Midterm |
| 8 | Milk Desserts: Rice Pudding |
| 9 | Fruit Desserts: Poached Pear |
| 10 | Mousse Techniques: Chocolate Mousse |
| 11 | Cheesecake |
| 12 | Tiramisu |
| 13 | Grissini and Leave Cracker |
| 14 | Pizza |
| 15 | End-of-Term Evaluation |
| Activity | Count | Duration (Hours) | Total |
|---|---|---|---|
| Attendance | 14 | 4.00 | 56.00 |
| Practice | 15 | 4.00 | 60.00 |
| Midterm Exam/Preparation | 1 | 4.00 | 4.00 |
| Final Exam/Preparation | 1 | 4.00 | 4.00 |
| Total Workload (Hours) | 124 | ||
| ECTS Credit (Workload / 25) | 4 | ||
| # | Assessment Type | Contribution (%) |
|---|---|---|
| 1 | Midterm Exam | %40 |
| 2 | Final Exam | %60 |
| TOTAL | %100 | |
| PO \ LO |
LO1
|
LO2
|
LO3
|
LO4
|
LO5
|
LO6
|
|---|---|---|---|---|---|---|
| PO-1 | ||||||
| PO-2 | ||||||
| PO-3 | ||||||
| PO-4 | ||||||
| PO-5 | ||||||
| PO-6 | ||||||
| PO-7 | ||||||
| PO-8 | ||||||
| PO-9 | ||||||
| PO-10 | ||||||
| PO-11 | ||||||
| PO-12 | ||||||
| PO-13 | ||||||
| PO-14 |
| # | Method Name | Description | Tools |
|---|---|---|---|
| 1 | Lecture (expository teaching), interactive discussion | Listening and taking notes. | Standard classroom technologies, multimedia tools (projector, computer, digital presentations) |
| 2 | Group Work | Students determine the slope and cross-sectional geometric characteristics of a parabolic irrigation canal on campus, plot the flow rate curve at different sections of the canal, and submit a report. | Land surveying instruments |
| 3 | Laboratory | Listening, note-taking, conceptual analysis, critical thinking, questioning, and participation in discussions. | Special equipment |
