PRODUCTION OF CAKES AND BISCUITS

AŞP277

Course Type

Elective Course

Course Level

Associate Degree

Year of Study

Semester

ECTS

Name of Lecturer(s)

Learning Outcomes

At the end of this course, the students;

Knows and applies the types of cakes and biscuits.
Defines the cake and biscuit production process.
Defines and solves the problems that occur in the cake and biscuit production process.
Can develop new product.
Follows new national and international developments about cakes and biscuits.

Mode of Delivery

Face to face

Prerequisites

Recommended Optional Programme Components

Course Description

Course Contents

WEEK	TOPICS
1^st Week	Biscuit flour analysis
2^nd Week	Biscuit flour production
3^rd Week	Quality criteria and analysis of biscuit flour
4^th Week	Biscuit production technology
5^th Week	Quality criteria of biscuits
6^th Week	Gluten-free biscuit production
7^th Week	Production of reduced fat biscuits
8^th Week	Midterm Exam
9^th Week	Flour analysis for cake production
10^th Week	Flour production for cake making
11^th Week	Flour quality criteria and analysis for cake production
12^th Week	Cake production technology
13^th Week	Cake quality criteria
14^th Week	Gluten-free and vegan cake production

Recommended or Required Reading

Planned Learning Activities and Teaching Methods

Assessment Methods and Criteria

	Quantity	Percentage (%)
Mid-term	1	40
Total(%)		40
Contribution of In-term Studies to Overall Grade(%)		40
Contribution of Final Examination to Overall Grade(%)		60
Total(%)		100

ECTS Allocated Based on Student Workload

Activities	Quantity	Duration (Hour)	Total Workload (Hour)
Midterm exam	1	1	1
Preparation for Quiz	0	0	0
Individual or group work	14	5	70
Preparation for Final exam	1	15	15
Course hours	15	3	45
Preparation for Midterm exam	1	10	10
Laboratory (including preparation)	10	3	30
Final exam	1	1	1
Homework	0	0	0
Total Work Load			172
Total Work Load / 30 (h)			5.73
ECTS Credit of the Course			5

Language of Instruction

Turkish

Work Placement(s)