Information Package
baskent.edu.tr

Program of Culinary Arts

APR170

MILK-BASED DESSERTS AND ICE CREAM APPLICATIONS

Course Code
APR170
Semester
-
Theory+Practice
1 + 2
ECTS
4
Course TypeElective Course
Course LevelAssociate Degree
Year of Study-
Semester-
ECTS4
Name of Lecturer(s) -
Learning Outcomes

At the end of this course, the students;

  1. Learns the use of milk in making milk dessert.
  2. Learns the place and importance of fancy desserts in Turkish and world cuisine.
  3. Prepares the milk desserts in accordance with the feature.
  4. Learn how to make dessert with milk on the cooker.
  5. Learns how to make milk dessert in the oven.
  6. Learns frozen milk desserts.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme Components
Course DescriptionThe place and history of milk desserts in Turkish and world cuisine and milk dessert types are taught. Milk desserts cooked in the oven and on the stove and frozen desserts made with freeze are also covered.
Course Contents
WEEK TOPICS
1st Week İntroduction, meeting and informing students about the course
2nd Week Giving the basic theoretical information about milk desserts & making dessert with milk cooked on the stove: Pudding and custard
3rd Week Types of milk usage and storage conditions & On-Oven and Oven Baked Milk Dessert Making: Oven rice pudding and boiler
4th Week Giving information about the place and importance of milk desserts in Turkish cuisine & Trileçe
5th Week Giving information about the place and importance of milk desserts in world cuisine & Profiterole
6th Week Giving information about making milk dessert cooked on January & Supangle
7th Week Baked milk dessert & Cream caramel
8th Week Midterm
9th Week Milk dessert application in oven and on stove: Panna cotta & Halva in casserole
10th Week Milk dessert application in oven and on stove: Presentation of milk dessert in cup
11th Week Milk dessert application in the oven and on the stove: Creme Brule
12th Week Milk dessert application in oven and on stove: Güllaç
13th Week İnformation about making frozen milk dessert and making basic ice cream
14th Week İnformation about frozen milk dessert making Maras ice cream, differences between Gelato and Sorbet & fruit, nuts, crochet, chocolate ice cream making
15th Week
Recommended or Required Reading1. Cookery Book. (1989). Good Housekeeping Institute, London.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
  • Project
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) 14 3 42
Final exam 1 1 1
Homework 0 0 0
Total Work Load184
Total Work Load / 30 (h)6.13
ECTS Credit of the Course4
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

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