Information Package
baskent.edu.tr

Pastry and Bakery

PEP186

REGIONAL DESSERT APPLICATIONS

Course Code
PEP186
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.
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 Informing students about introduction, introduction and course
2nd Week Giving basic theoretical information about milk desserts & Making Milk Dessert Cooked on the Stove: Pudding and Custard
3rd Week How to use milk and storage conditions & Making Milk Dessert Cooked on the Stove and in the Oven: Oven rice pudding and Kazandibi
4th Week Giving information about the place and importance of milk desserts in Turkish cuisine & Trileçe
5th Week Providing information about the place and importance of milk desserts in world cuisine & Profiteroles
6th Week Giving information about making milk dessert cooked on the stove & Supangle
7th Week Baked milk dessert making & Creme caramel
8th Week Midterm Exam
9th Week Milk dessert application cooked in the oven or on the stove: Panna cotta & Milk halva in casserole
10th Week Milk dessert application cooked in the oven and on the stove: Milk dessert presentation in a cup
11th Week Milk dessert application cooked in the oven or on the stove: Creme Brule
12th Week Milk dessert application cooked in the oven and on the stove: Güllaç
13th Week Information about making frozen milk desserts and basic ice cream making
14th Week Information about making frozen milk dessert. Differences between Maraş ice cream, Gelato and Sorbet & making fruit, nut, croquant and chocolate ice cream
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 30
Practice 1 20
Total(%) 30
Contribution of In-term Studies to Overall Grade(%) 30
Contribution of Final Examination to Overall Grade(%) 70
Total(%) 100
Language of InstructionTurkish
Work Placement(s)No

Programme Qualifications / Learning Outcomes

LO1 LO2 LO3 LO4 LO5
K1
K2
K3
K4
K5
K6
K7
K8
K9
K10
K11
K12