PASTACILIK TEKNİKLERİ DERS TANITIM VE UYGULAMA BİLGİLERİ

Kodu	Dersin Adı	Yarıyıl	Süresi(T+U)	Kredisi	AKTS Kredisi
GSY425	PASTACILIK TEKNİKLERİ	7	4	2	7

DERS BİLGİLERİ
Dersin Öğretim Dili :	Türkçe
Dersin Düzeyi	BACHELOR'S DEGREE, TYY: + 6.Level, EQF-LLL: 6.Level, QF-EHEA: First Cycle
Dersin Türü	Zorunlu
Dersin Veriliş Şekli	-
Dersin Koordinatörü	Assist.Prof. NEVRUZ BERNA TATLISU
Dersi Veren Öğretim Üyesi/Öğretim Görevlisi	Öğr.Gör. MURAT MUTLU TOKAY
Ders Ön Koşulu	Yok

AMAÇ VE İÇERİK
Amaç:	This is the learning and application of the basic techniques of cake and sweet production of the intended students.
İçerik:	The content of this course is pastry management, dough types, dessert varieties and pastry production.

DERSİN ÖĞRENME ÇIKTILARI (Öğrenciler, bu dersi başarı ile tamamladıklarında aşağıda belirtilen bilgi, beceri ve/veya yetkinlikleri gösterirler.)
Discuss the differences of advanced pastry techniques.
Analyze standard prescriptions.
Determine the correct production techniques according to the material and prescription used.
Rearrange the pastry and dessert products.

HAFTALIK DERS KONULARI VE ÖNGÖRÜLEN HAZIRLIK ÇALIŞMALARI
Hafta	Ön Hazırlık	Konular	Yöntem
1	-	Paving, quality control and layout	Lecture, Apply
2	Related readings, Video watching	Dough prepared by whipping	Lecture, Apply
3	Related readings, Video watching	Minced prepare dough-1	Lecture, Apply
4	Related readings, Video watching	Minced prepare dough-2	Lecture, Apply
5	Related readings, Video watching	Fermented prepare doughs	Lecture, Apply
6	Related readings, Video watching	Doughs prepared by autoclaving	Lecture, Apply
7	Related readings, Video watching	Baked prepared doughs	Lecture, Apply
8	-	MID-TERM EXAM	-
9	Related readings, Video watching	Preparing products from oily material	Lecture, Apply
10	Related readings, Video watching	Macaron made	Lecture, Apply
11	Related readings, Video watching	Preparation of cake	Lecture, Apply
12	Related readings, Video watching	Use of chocolate in bakery products	Lecture, Apply
13	Related readings, Video watching	Preparing cereal sweets	Lecture, Apply
14	Related readings, Video watching	Milky desserts	Lecture, Apply
15	Related readings, Video watching	Kadayif varieties	Lecture, Apply
16	-	FINAL EXAM	-
17	-	FINAL EXAM	-

KAYNAKLAR
Eryılmaz Cılızoğlu, L. (2013). Pasta, Bisküvi Hazırlama Teknikleri ve Çeşitleri, Remzi, İstanbul.
Gellatly, J. (2014). Bread, Cake, Doughnut, Pudding : Sweet and Savoury Recipes from Britain's Best Baker, Penguin.

ÖLÇME VE DEĞERLENDİRME
Yarıyıl İçi Yapılan Çalışmaların Ölçme ve Değerlendirmesi	Etkinlik Sayısı	Katkı Yüzdesi	Açıklama

(0) Etkisiz	(1) En Düşük	(2) Düşük	(3) Orta	(4) İyi	(5) Çok İyi
0	1	2	3	4	5

KNOWLEDGE
Theoretical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can define basic concepts about gastronomy.					4
2	Can interpret basic concepts, study areas and approaches related to the field.					4

KNOWLEDGE
Factual
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can relate the information and facts about the field to the social sciences such as Law, Sociology, Philosophy and Economy.			2
2	Can compare national and international cuisines in terms of similarities and differences.						5

SKILLS
Cognitive
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can analyze the eating and drinking art, the related systems and structures.					4
2	Can prepare technical infrastructure and contents of the culinary activies.					4

SKILLS
Practical
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can apply theoretical knowledge about food science into the field of gastronomy.				3
2	Can collaborate with the shareholders to present new challenging ideas and products for the market.					4
3	Can integrate basic cooking techniques and product preparation principles into today's technology.					4
4	Can plan the work schedule and workflow in food and beverage enterprises.			2

OCCUPATIONAL
Autonomy & Responsibility
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can calculate costing in the food and beverage facilities.					4
2	Can carry out management theories, recruitment and evaluation processes effectively in the food and beverage business.		1
3	Can organize national and international competitions and fairs.	0

OCCUPATIONAL
Learning to Learn
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can examine developments, changes and innovations in the field by acceptng lifelong learning as a principle.					4
2	Can find planning, executioning and editing mistakes systematicly related to his field.					4

OCCUPATIONAL
Communication & Social
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can express his/her ideas verbally and orally by using presentation and communication techniques.			2
2	Can organize all gastronomy-related activities.	0

OCCUPATIONAL
Occupational and/or Vocational
	Program Yeterlilikleri/Çıktıları	Katkı Düzeyi
		0	1	2	3	4	5
1	Can interpret ethical values and legal regulations according to the codexes.					4
2	Can design communial and social pojects using historical, cultural and geographical values.		1
3	Can perform scientific researche and study using knowledge and skills related to his field.		1

DERSİN İŞ YÜKÜ VE AKTS KREDİSİ
Öğrenme-Öğretme Etkinlikleri İş Yükü
Öğrenme-Öğretme Etkinlikleri	Etkinlik(hafta sayısı)	Süresi(saat sayısı)	Toplam İş Yükü
Lecture & In-Class Activities	14	4	56
Preliminary & Further Study	14	4	56
Land Surveying	0	0	0
Group Work	0	0	0
Laboratory	0	0	0
Reading	0	0	0
Assignment (Homework)	10	3	30
Project Work	0	0	0
Seminar	0	0	0
Internship	0	0	0
Technical Visit	0	0	0
Web Based Learning	0	0	0
Implementation/Application/Practice	10	3	30
Practice at a workplace	0	0	0
Occupational Activity	0	0	0
Social Activity	0	0	0
Thesis Work	0	0	0
Field Study	0	0	0
Report Writing	0	0	0
Final Exam	1	1	1
Preparation for the Final Exam	0	0	0
Mid-Term Exam	0	0	0
Preparation for the Mid-Term Exam	0	0	0
Short Exam	0	0	0
Preparation for the Short Exam	0	0	0
TOTAL	49	0	173