| GASTRONOMY AND CULINARY ARTS (ENGLISH) | |||||
|---|---|---|---|---|---|
| Bachelor | TR-NQF-HE: Level 6 | QF-EHEA: First Cycle | EQF-LLL: Level 6 | ||
| Course Code: | GCA 314 | ||||||||
| Course Title: | Pastry Techniques | ||||||||
| Course Semester: | 5. Semester / Fall | ||||||||
| Course Credits: |
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| Language of instruction: | EN | ||||||||
| Prerequisite of the course: | No | ||||||||
| Type of course: | Necessary | ||||||||
| Level of course: |
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| Course Lecturer(s): |
| Course Objectives: | |
| Course Objective: | |
| Mode of Delivery: |
| Knowledge (Described as Theoritical and/or Factual Knowledge.) | ||
| Skills (Describe as Cognitive and/or Practical Skills.) | ||
| Competences (Described as "Ability of the learner to apply knowledge and skills autonomously with responsibility", "Learning to learn"," Communication and social" and "Field specific" competences.) | ||
| Week | Subject | ||
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| No Effect | 1 Lowest | 2 Average | 3 Highest |
| Ders Öğrenme Kazanımları | ||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Program Outcomes | ||||||||||||||
| 1) Recognizes educational resources and culinary tools in the field of gastronomy. | ||||||||||||||
| 2) Defines the working areas and responsibilities of the personnel in a food and beverage business. | ||||||||||||||
| 3) Defines the occupational safety rules in the working environment. | ||||||||||||||
| 4) By understanding the physical and chemical events behind cooking, she/he knows in advance the effects of the methods she/he uses on food. | ||||||||||||||
| 5) Develops creative menus | ||||||||||||||
| 6) Develops personalized menus by using the basic theoretical knowledge required in the food and beverage industry. | ||||||||||||||
| 7) Recognizes and promotes national cuisine culture. | ||||||||||||||
| 8) Designs menus within the framework of professional ethics and health rules. | ||||||||||||||
| 9) She/He takes responsibility for everything from the recipe to the presentation of the food in the kitchen. | ||||||||||||||
| 10) Develop a positive attitude towards lifelong learning, use knowledge effectively. | ||||||||||||||
| 11) By using Turkish correctly, he/she has a command of his/her mother tongue. | ||||||||||||||
| 12) Recognizes the concepts of teamwork and time management. | ||||||||||||||
| 13) Develops cooking techniques. | ||||||||||||||
| 14) It carries out economic activities such as marketing and cost analysis of a business related to the field of gastronomy. | ||||||||||||||
| Q & A | |
| Case Problem Solving/ Drama- Role/ Case Management | |
| Laboratory | |
| Quantitative Problem Solving | |
| Fieldwork | |
| Group Study / Assignment | |
| Individual Assignment | |
| WEB-based Learning | |
| Internship | |
| Practice in Field | |
| Project Preparation | |
| Report Writing | |
| Seminar | |
| Supervision | |
| Social Activity | |
| Occupational Activity | |
| Occupational Trip | |
| Application (Modelling, Design, Model, Simulation, Experiment et.) | |
| Reading | |
| Thesis Preparation | |
| Field Study | |
| Student Club and Council Activities | |
| Other | |
| Logbook | |
| Interview and Oral Conversation | |
| Research | |
| Watching a movie | |
| Bibliography preparation | |
| Oral, inscribed and visual knowledge production | |
| Taking photographs | |
| Sketching | |
| Mapping and marking | |
| Reading maps | |
| Copying textures | |
| Creating a library of materials | |
| Presentation |
| Semester Requirements | Number of Activities | Level of Contribution |
| Attendance | % 0 | |
| Laboratory | % 0 | |
| Application | % 0 | |
| Practice Exam | % 0 | |
| Quizzes | % 0 | |
| Homework Assignments | % 0 | |
| Presentation | % 0 | |
| Project | % 0 | |
| Special Course Internship (Work Placement) | % 0 | |
| Field Study | % 0 | |
| Article Critical | % 0 | |
| Article Writing | % 0 | |
| Module Group Study | % 0 | |
| Brainstorming | % 0 | |
| Role Playing + Dramatizing | % 0 | |
| Out of Class Study | % 0 | |
| Preliminary Work, Reinforcement | % 0 | |
| Application Repetition etc. | % 0 | |
| Homework (reading, writing, watching movies, etc.) | % 0 | |
| Project Preparation + Presentation | % 0 | |
| Report Preparation + Presentation | % 0 | |
| Presentation / Seminar Preparation + Presenting | % 0 | |
| Oral examination | % 0 | |
| Midterms | % 0 | |
| Final | % 0 | |
| Report Submission | % 0 | |
| Bütünleme | % 0 | |
| Kanaat Notu | % 0 | |
| Committee | % 0 | |
| Yazma Ödev Dosyası | % 0 | |
| Portfolio | % 0 | |
| Take-Home Exam | % 0 | |
| Logbook | % 0 | |
| Discussion | % 0 | |
| Participation | % 0 | |
| total | % 0 | |
| PERCENTAGE OF SEMESTER WORK | % 0 | |
| PERCENTAGE OF FINAL WORK | % 0 | |
| total | % 0 | |