DESSERT AND PASTRY ARTS

Course Description

The aim of the course is to provide basic information on dessert preparation and to ensure that students use them. The basic rules of dessert preparation and techniques and tricks that can be applied to achieve the desired result are taught, and it is aimed for students to gain dessert production skills by blending the recipes of classic desserts accepted worldwide and practicing in the kitchen. Students will also have the opportunity to get to know the equipment they will use while preparing desserts. Our students who complete this course will gain skills in preparing and cooking dough, which is one of the essential elements in the creation of desserts from different cuisines, with various methods, and combining it with other accompaniments such as cream, filling and sauce in a balanced way to create visually and tastefully satisfying plates.

DESSERT AND PASTRY ARTS

Evaluation Tools (Active Term)

No evaluation items have been defined.

Course outcomes

No course outcomes have been defined yet.

Course Syllabus

Reference Books & Course Materials

1. 01 Own notes of the lecturer.

Learning Outcomes

1. L01 Distinguish between sweet and savory tarts. SOLO 4
2. L02 Matches foundation creams by product. SOLO 2
3. L03 Examines the structure of puff pastry dough. SOLO 3

Program Outcomes

1. P01 1. Students will be able to recognize the Turkish and global cuisine and techniques associated to these cuisines.
2. P02 2. Students will be able to contribute to the exploration and conservation of Turkish cuisine.
3. P03 3. Students will be able to globally promote the recognition of the rich Turkish cuisine.
4. P04 4. Students will be able to internalize health and safety protocols as the focus of their studies.
5. P05 5. Students will be able to compete at national and international scales.
6. P06 6. Students will be able to pursue the quality and high standards from raw material to the fork.
7. P07 7. Students will be able to organize and manage catering events.
8. P08 8. Students will be able to develop skills to make a team, take on responsibility as well as comply with organizational hierarchy.
9. P09 9. Students will be able to adopt and apply the essential principles of national and international cuisines.
10. P10 10. Students will be able to apply food and beverage cost control methods.
11. P11 10. Öğrenciler, yiyecek-içecek maliyet kontrol yöntemlerini uygulayabilecektir.
12. P12 12. Students will be able to plan and maintain the professional processes.
13. P13 13. Students will be able to acquire and develop entrepreneurial ability.
14. P14 14. Students will be able to develop skills to recognize and practice social and ethical responsibilities.
15. P15 15. Students will be able to have knowledge of a foreign language at basic level.

Po-Lo Matrix