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CULINARY
General Information
Aim and Objectives
Programme Learning Outcomes
Curriculum
Total Course & Programme Outcome Relationship
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TYYC Program Outcomes Matrix
Head of Department & ECTS Coordinator
BAKERY PRODUCTS
General Information
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Learning Outcomes
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Course Contents by Week
Materials Sources and Sharing
Assessment & Grading
Course & Programme Outcome Relationship
Workload & ECTS Credits of Course Unit
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BAKERY PRODUCTS COURSE IDENTIFICATION AND APPLICATION INFORMATION
Code
Name of the Course Unit
Semester
In-Class Hours (T+P)
Credit
ECTS Credit
ASP203
BAKERY PRODUCTS
3
4
3
4
ASSESSEMENT
Assessment & Grading of In-Term Activities
Number of Activities
Degree of Contribution (%)
Description