- Course Code
- GMS305
- Semester
- Fifth Term (Fall)
- Theory+Practice
- 1 + 2
- ECTS
- 4
| Course Type | Compulsory Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | 3 |
|---|
| Semester | Fifth Term (Fall) |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Learn to prepare products with simple dough.
- Learns to prepare the product with oil dough.
- Learns to prepare products with fermented dough.
- Learn to prepare products with baked dough.
- Learn how to prepare cake-cake.
|
| Mode of Delivery | Face to face |
|---|
| Prerequisites | No |
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| Recommended Optional Programme Components | None |
|---|
| Course Description | Within the scope of the course; preparation and production of bakery products; age cake making, dough types, pastry, donuts, bagels and special Turkish desserts. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction and introduction |
|
2nd Week |
Sweet / Salty Dry Cakes and Biscuits |
|
3rd Week |
Dough Prepared by Cooking I |
|
4th Week |
Dough Prepared by Cooking II |
|
5th Week |
Dough Prepared by Chopping I |
|
6th Week |
Dough Prepared by Chopping II |
|
7th Week |
Milky desserts |
|
8th Week |
Dough Prepared by Whisking |
|
9th Week |
Midterm |
|
10th Week |
Chocolate |
|
11th Week |
Dough Prepared by Fermenting I |
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12th Week |
Dough Prepared by Fermenting II |
|
13th Week |
Turkish Desserts |
|
14th Week |
Doughs Prepared by Purifying |
|
15th Week |
final examination |
|
| Recommended or Required Reading | 1. Gökdemir, A. (2005). Mutfak Hizmetleri Yönetimi. Detay Yayıncılık, Ankara.
2. Yılmaz, Y. (2008). Konaklama ve Yiyecek İçecek İşletmelerinde Servis Tekniği ve Yönetimi. Detay Yayıncılık, Ankara. |
|---|
| Planned Learning Activities and Teaching Methods |
- Lecture
- Discussion
- Questions/Answers
- Practice
- Presentation
- Project
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Practice |
1 |
30 |
| Total(%) |
|
60 |
| Contribution of In-term Studies to Overall Grade(%) |
|
60 |
| Contribution of Final Examination to Overall Grade(%) |
|
40 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
1 |
2 |
2 |
| Preparation for Quiz |
2 |
2 |
4 |
| Individual or group work |
5 |
2 |
10 |
| Preparation for Final exam |
1 |
20 |
20 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
15 |
15 |
| Laboratory (including preparation) |
8 |
2 |
16 |
| Final exam |
1 |
2 |
2 |
| Homework |
2 |
4 |
8 |
| Total Work Load | 119 |
| Total Work Load / 30 (h) | 3.96 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
Programme Qualifications / Learning Outcomes
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LO1 |
LO2 |
LO3 |
LO4 |
LO5 |
| K1 |
X |
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X |
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| K2 |
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| K3 |
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| K4 |
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X |
X |
| K5 |
X |
X |
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| K8 |
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| K9 |
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| K14 |
X |
X |
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| K15 |
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| K16 |
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| K17 |
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X |
| K18 |
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| K21 |
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| K22 |
X |
X |
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| K23 |
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