| Course Type | Elective Course |
|---|
| Course Level | Associate Degree |
|---|
| Year of Study | - |
|---|
| Semester | - |
|---|
| ECTS | 4 |
|---|
| Name of Lecturer(s) |
- |
| Learning Outcomes |
At the end of this course, the students;
- Can explain the historical and cultural development of syrupy desserts.
- Can apply appropriate dough, filling, and syrup techniques for different types of syrupy desserts.
- Can compare traditional and modern syrupy dessert production methods.
- Can professionally apply production, presentation, and product development processes in syrupy desserts.
- Understands the place and importance of syrup-based desserts and their preparation methods.
|
| Mode of Delivery | Face to face |
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| Prerequisites | No |
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| Recommended Optional Programme Components | |
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| Course Description | This course is a theoretical and practical course covering the historical development, basic production techniques, and modern applications of syrup-based desserts. Within the scope of the course, students learn the production processes of traditional syrup-based desserts such as baklava, kadayıf, revani, tulumba, and künefe. In addition, syrup preparation techniques, dough structures, cooking methods, and presentation practices are addressed, enabling students to develop professional production skills. |
|---|
| Course Contents |
| WEEK |
TOPICS |
|
1st Week |
Introduction to Syrup-Based Desserts |
|
2nd Week |
Syrup Techniques |
|
3rd Week |
Basic Baklava Techniques |
|
4th Week |
Pistachio or Walnut Baklava |
|
5th Week |
Types of Kadayıf |
|
6th Week |
Künefe and Hot Syrup-Based Desserts |
|
7th Week |
Regional Syrup-Based Desserts |
|
8th Week |
MIDTERM EXAM |
|
9th Week |
Ottoman Palace Desserts |
|
10th Week |
Syrup-Based Dough Desserts |
|
11th Week |
Traditional Turkish Desserts |
|
12th Week |
Modern Syrup-Based Dessert Applications |
|
13th Week |
Product Development |
|
14th Week |
Final Application |
|
| Recommended or Required Reading | It consists of national and international gastronomy literature on Turkish and Ottoman culinary culture, traditional dessert production techniques, and syrup-based desserts. |
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| Planned Learning Activities and Teaching Methods |
|
|---|
| Assessment Methods and Criteria |
|
Quantity |
Percentage (%) |
| Mid-term |
1 |
30 |
| Practice |
1 |
40 |
| Total(%) |
|
70 |
| Contribution of In-term Studies to Overall Grade(%) |
|
70 |
| Contribution of Final Examination to Overall Grade(%) |
|
30 |
| Total(%) |
|
100 |
|
| ECTS Allocated Based on Student Workload |
| Activities |
Quantity |
Duration (Hour) |
Total Workload (Hour) |
| Midterm exam |
|
|
|
| Preparation for Quiz |
|
|
|
| Individual or group work |
|
|
|
| Preparation for Final exam |
|
|
|
| Course hours |
|
|
|
| Preparation for Midterm exam |
|
|
|
| Laboratory (including preparation) |
|
|
|
| Final exam |
|
|
|
| Homework |
|
|
|
| Total Work Load | 0 |
| Total Work Load / 30 (h) | 0 |
| ECTS Credit of the Course | 4 |
|
| Language of Instruction | Turkish |
|---|
| Work Placement(s) | No |
|---|
