Information Package
baskent.edu.tr

Program of Gastronomy and Culinary Arts

GMS453

TURKISH DESSERT PRACTICES

Course Code
GMS453
Semester
-
Theory+Practice
1 + 2
ECTS
3
Course TypeElective Course
Course LevelBachelor's Degree
Year of Study-
Semester-
ECTS3
Name of Lecturer(s)
Learning Outcomes

At the end of this course, the students;

  1. Learn basic techniques and contents.
  2. Learns to prepare products with yeast dough.
  3. Learns to prepare products with baked dough.
  4. Learns to prepare and serve the desserts with sherbet belonging to Turkish Cuisine.
  5. Learns to prepare and serve milk desserts of Turkish Cuisine.
  6. Learns the desserts prepared with nuts / legumes / grains of Turkish Cuisine and their service.
  7. Learns to prepare and serve cheese desserts of Turkish Cuisine.
  8. Learns to prepare and serve fruit desserts, halva jellies belonging to Turkish Cuisine.
  9. Learns to prepare and serve Turkish delight, baklava and katmer desserts of Turkish Cuisine.
Mode of DeliveryFace to face
PrerequisitesNo
Recommended Optional Programme ComponentsYok
Course DescriptionThe history and characteristics of Turkish desserts from past to present and their differentiating aspects today are covered in the course. Milk desserts, ice creams, Turkish pastries, compotes and sorbets, jams and marmalades are explained within the scope of Turkish desserts course. The chemical and physical properties of flour, sugar, salt, yeast, yeast, water, milk, and fats, as well as the effects of these ingredients on the final product are discussed.
Course Contents
WEEK TOPICS
1st Week Introduction/Orientation
2nd Week Information on Flour, Sugar, Salt, Yeast, Water, Milk, Chocolate, and Oils
3rd Week Syrup-Based Desserts
4th Week Nuts, Grains, and Legumes in Desserts
5th Week Milk-Based Desserts
6th Week Cheese-Based Desserts
7th Week Midterm Exam
8th Week Fruit-Based Desserts
9th Week Halva
10th Week Jellies
11th Week Lokum
12th Week Baklava
13th Week Katmer and Dough-Based Desserts
14th Week Term Evaluation and Project Applications
15th Week Final Exam
Recommended or Required Reading1)Baysal , A., Merdol , T. K., Ciğerim , N. ve Sacır, H. (2000). Türk Mutfağından Örnekler (3. Baskı). Ankara: Kültür Bakanlığı Yayınları
2)Fahriye, H. ( 2018). Yeni Ev Kadınının Yemek Kitabı:(1340-1924), (E. Karakaş, Çev.). İstanbul: Cinius Yayınları
3)Halıcı, N. (2015). Türk Mutfağı. (2. Baskı). İstanbul: Oğlak Yayıncılık.
4)Mehmet Kamil. (2016). Melceü?t Tabbahin (1844). Demet Elkatip (ed.). İstanbul: Çiya Yayınları
5)Şirvani, M. M. (2005). 15. Yüzyıl Osmanlı Mutfağı (Hazırlayanlar: Mustafa Argunşah ve Müjgan Çakır). İstanbul: Gökkubbe Yayınları.
Planned Learning Activities and Teaching Methods
  • Lecture
  • Discussion
  • Questions/Answers
  • Practice
  • Presentation
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
Preparation for PdD Qualification Exam
Total Work Load90
Total Work Load / 30 (h)3
ECTS Credit of the Course3
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5 LO6 LO7 LO8 LO9
K1 X
K2 X X X X X X X
K3
K4
K5
K6 X X X X X X X
K7
K8
K9
K10 X X X X X X X
K11
K12 X X X X X X X
K13
K14
K15
K16
K17
K18
K19
K20 X X X X X X X
K21
K22
K23