| Course Type | Elective Course |
|---|
| Course Level | Bachelor's Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 3 |
|---|
| Name of Lecturer(s) |
|
| Learning Outcomes |
At the end of this course, the students;
- Learns the use of milk in making milk dessert.
- Learns basic techniques and ingredients.
- Learns the chemistry of milk, dairy products, sugar, and other ingredients.
- Learns to prepare and serve milk-based desserts from Turkish cuisine.
- Learns to prepare and serve ice cream from Turkish cuisine.
- Learns to prepare and serve ice creams from foreign cuisines.
- Learns desserts made with ice cream.
- Learns the basic biscuits and cookies used in ice cream service.
- Learns pastries and frozen desserts made with pastries.
|
| Mode of Delivery | Face to face |
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| Prerequisites | No |
|---|
| Recommended Optional Programme Components | None |
|---|
| Course Description | This course covers milk-based desserts and ice creams from Turkish and international cuisines, including basic ingredients, the chemistry of the products used, fundamental ice cream preparation techniques, basic recipes, and the biscuits, wafers, and crispy toppings used, as well as desserts made with ice cream. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction/Orientation |
|
2nd Week |
Overview of milk, dairy products, sugar, and other ingredients |
|
3rd Week |
Explanation of basic ice cream and milk-based dessert recipes and proportions |
|
4th Week |
Milk-Based and Cream-Based Desserts |
|
5th Week |
Milk-Based and Cream-Based Desserts |
|
6th Week |
Milk-Based and Cream-Based Desserts |
|
7th Week |
Milk-Based and Cream-Based Desserts |
|
8th Week |
Midterm Exam |
|
9th Week |
Crispy Treats, Wafers, and Cookies |
|
10th Week |
Saffron Ice Creams |
|
11th Week |
Sorbets |
|
12th Week |
Sorbets |
|
13th Week |
Creamy Ice Creams |
|
14th Week |
Creamy Ice Creams |
|
15th Week |
Creamy Ice Creams |
|
16th Week |
Puffs and Desserts Made with Ice Cream |
|
17th Week |
Final Exam |
|
| Recommended or Required Reading | 1.C.I.A. (Culinary Institute of America) (2008). The Professional Chef 8th Edition, Wiley&Sons, New Jersey: s. 1024
2.Freiberg, B. (2002). The Professional Pastry Chef. 4th Edition, Wiley&Sons, New Jersey
3.Gisslen, W. (2005). Professional Baking. 4th Edition, Wiley&Sons, New Jersey
|
|---|
| 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 |
1 |
1 |
| Preparation for Quiz |
|
|
|
| Individual or group work |
|
|
|
| Preparation for Final exam |
1 |
2 |
2 |
| Course hours |
14 |
3 |
42 |
| Preparation for Midterm exam |
1 |
2 |
2 |
| Laboratory (including preparation) |
14 |
3 |
42 |
| Final exam |
1 |
1 |
1 |
| Homework |
|
|
|
| Total Work Load | 90 |
| Total Work Load / 30 (h) | 3 |
| ECTS Credit of the Course | 3 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
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